Homemade Lemon Sorbet Recipe03.08.2023.
- 500 grams (about 1 pound) fresh strawberries, hulled and halved
- 3/4 cup granulated sugar (adjust according to sweetness of strawberries)
- 1/4 cup water
- 1 tablespoon freshly squeezed lemon juice
- Optional: A pinch of salt
- Rinse the fresh strawberries under cold water and remove the stems. Cut them in half to make it easier for blending.
- In a small saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally, until the sugar dissolves completely to make a simple syrup. Remove from heat and let it cool.
- In a blender or food processor, add the halved strawberries and blend until you have a smooth puree.
- Pour the strawberry puree into a large bowl and add the cooled simple syrup and freshly squeezed lemon juice. If desired, add a pinch of salt to enhance the flavors.
- Stir the mixture well until the syrup, lemon juice, and strawberry puree are fully combined.
- Cover the bowl and refrigerate the mixture for at least 2-3 hours or until it’s thoroughly chilled.
- Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. This will help create a smooth texture and incorporate air for a fluffier sorbet.
- If you don’t have an ice cream maker, you can pour the chilled mixture into a shallow dish and place it in the freezer. Every 30 minutes, take it out and vigorously whisk or blend with a hand mixer to break up ice crystals. Repeat this process until you achieve a smooth sorbet consistency.
- Once the sorbet reaches the desired texture, transfer it to an airtight container and freeze for an additional 1-2 hours to firm up.
- When ready to serve, scoop the homemade strawberry sorbet into bowls or cones and enjoy the refreshing taste of summer!
You can garnish the strawberry sorbet with fresh mint leaves, sliced strawberries, or a dollop of whipped cream if desired. Enjoy!