Have got the perfect sweet treat to share with you all today!! My FABULOUS contributor Claire is back today to share with you all a super tasty way to use all those summer strawberries AND cool off while doing it. Now I’m off to make my own Strawberry Lemon Sorbet & sit on my new porch to enjoy it. Check it out & then head on over & give another hello to Claire!
Hello again Kleinworth & Co. readers! I’m Claire from The Simple, Sweet Life, and I’m here to share another sweet recipe with you! I don’t know how the rest of you are fairing, but I’m here in Oregon visiting family and it is HOT. Like, too-hot-to-turn-your-oven-on hot! But not to worry! Today I have a sweet treat that will allow you to use some of that wonderful, in-season fruit, it doesn’t require any fancy machine to make it, AND it’ll cool you down!
Strawberry Lemon Sorbet
Yields 3 cups of sorbet
- 1 cup water
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tbsp. fresh lemon zest
- 1 1/2 cup fresh diced strawberries
- 1 tbsp. orange juice
- Start by heating your water and granulated sugar in a medium-sized saucepan.
- Bring it to a simmer, stirring occasionally until the sugar completely dissolves.
- Pour your syrup into bowl or glass (I recommend a glass measuring cup for easy measuring later) and chill in the refrigerator until cold.
- In the meantime, you can puree your diced strawberries with your orange juice until smooth, and then strain them through a sieve to remove any excess pulp.
- Since we're making a swirled sorbet, you'll need two containers for the first round of freezing (I used two 1-quart containers).
- In one container, combine your lemon juice, zest, and half of the syrup (approximately 3/4 cup).
- In the other container, combine your strawberry puree and the rest of the syrup.
- Cover both and freeze for 4 hours.
- After 4 hours, remove each from the freezer, blend each separately until smooth and slightly lighter in color (either a blender or an electric hand mixer works well for this)
- Combine in a 1-quart container in layers.
- Drag a butter knife through your layers to get a swirl effect.
- Return your sorbet to the freezer and chill until firm (preferably overnight).
- Recipe adapted from Better Homes and Gardens' Eating Fresh 2014
Thank you so much Claire!!! I just LOVE this tasty treat!
Be sure to head on over & visit Clarie & check out all her great ideas at The Simple, Sweet Life
Want more great frozen treats?
To see where I am linking today- visit HERE
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