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
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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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