Strawberry Summer Sweet (Printable Version)
Fast, sweet strawberry sorbet for sunny days.
# What You'll Need:
01 -
360 g frozen strawberries
02 -
60 ml sugar of choice (pure maple syrup, white sugar, or xylitol)
03 -
10 ml freshly squeezed lemon juice or zest of 1 lemon
04 -
Pinch of salt (optional)
# Steps to Follow:
01 -
Thoroughly remove stems from strawberries. If using fresh berries, arrange in a single layer on a parchment-lined tray and freeze until firm, at least 2 hours.
02 -
Place frozen strawberries, sugar, lemon juice or zest, and salt into a high-speed blender.
03 -
Process on high speed, using a tamper if available, until the mixture becomes smooth and creamy, resembling soft serve. For standard blenders, allow strawberries to thaw briefly for easier processing.
04 -
If using a regular blender, after blending transfer the purée to an ice cream maker and churn as per manufacturer's instructions, typically 20 minutes, until the sorbet is firm.
# Additional Notes:
01 -
Best flavor achieved with fully ripe strawberries. Lemon juice brightens and enhances the natural fruit notes.
02 -
No artificial additives or colorings included.
03 -
Can be made ahead and kept in the freezer for up to two weeks.
04 -
Allow sorbet to rest at room temperature for 5–10 minutes before scooping if frozen solid.
05 -
For a refined texture, pass sorbet through a fine sieve after blending to remove seeds.