Strawberry lemon sorbet is a perfect summertime treat, filled with fresh berries and tarty lemon. The ideal after-dinner sweet snack.
I love when you go to dinner and they give you sorbet between meals. A little palate cleanser, if you will. It’s icy and refreshing and so tasty. It doesn’t happen often, since we tend to stick more to pub food and quick bites around here. But on the rare occasion that we go somewhere fancy enough for a palate cleansing sorbet, I’m usually eating my portion AND Brian’s portion. And maybe the portion meant for the people at the next table. No shame here, folks. No shame.
I grabbed two pounds of strawberries last week at the market and brainstormed for a while on what to do with them. I could have used a little whipped cream and ate them plain, unadulterated. Or could have made pie or margaritas or cheesecake. But I really wanted to showcase the strawberry, a newly discovered love. I haven’t always been the biggest strawberry fan. The flavors are nice but the texture, for some reason, has always kept me from gobbling them up like everyone else. I figured with them on sale, I might as well give them another whirl. And I was so happy I did.
This sorbet is an ideal summer time treat. The sweetness from the strawberries is set off by the tarty lemon. It’s like a frozen strawberry lemonade in a dish. I can see myself eating bowl after bowl while lounging by the pool. You know, if I had a pool to lounge by. Simple ingredients, simple flavors. You don’t need much here.
- 2 lbs. strawberries, hulled and halved
- 2 lemons, 1 whole sliced and juice of second lemon
- 1 cup sugar
- Place lemons and sugar in a food processor and process until well-combined and mostly smooth. Transfer to a bowl.
- Place strawberries in the food processor and process until smooth.
- Place the lemon mixture back in the processor with the strawberries and process until fully combined. Transfer mixture to an 8” x 4” loaf pan.
- Place in the freezer. Freeze for two hours then stir it around. It should be solidifying at this point.
- Freeze for two more hours until completely frozen. It will still be somewhat soft but should be completely frozen.
Recipe from Scoop Adventures.