This strawberry sorbet is an easy dessert bursting with sweet strawberry flavor that will cool you down on even the hottest of days.
Prep Time15 minutesmins
Cook Time5 minutesmins
Freeze Time6 hourshrs
Total Time6 hourshrs20 minutesmins
Course: Dessert
Cuisine: American
Keyword: Strawberry Sorbet Recipe
Servings: 5cups
Calories: 875kcal
Ingredients
Simple Syrup
¾cupwater
¾cupgranulated sugar
Strawberry Base
2poundsfresh strawberries,washed, tops removed and halved (or 2 pounds of frozen strawberries)
1½tablespoonsfreshly squeezed lemon juice
2teaspoonsfresh lemon zest
Instructions
Simple Syrup
Pour the water and granulated sugar into a 2 to 3-quart saucepan and heat over medium-high heat, stirring often. Once the sugar is completely dissolved, remove from the heat and allow the syrup to cool completely.
Strawberry Base
Add ½ of the capped strawberries to a blender. Blend on high until the berries are smooth.
Add the remaining strawberries, lemon juice and lemon zest. Blend until smooth.
Lower the blender speed to low and drizzle in the simple syrup.
Pour the strawberry mixture into a 9x5 loaf pan. Cover with plastic wrap and freeze for at least 6 hours to overnight. Scoop and serve.
Notes
Simple syrup is often used in cocktails and other recipes. It keeps well in the fridge for several weeks, so you could double or triple the batch and keep the leftovers for later.
You can use a food processor instead of a blender to make the sorbet if you choose.
If the sorbet is too frozen to scoop, allow it to sit at room temperature for up to 20 minutes to soften a little bit.