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strawberry lemon swirled sorbet
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Strawberry Lemon Sorbet

Ingredients

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

Instructions

  • 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