Strawberry Sorbet
Updated May 22, 2016
Craig Lee for The New York Times
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons
Nutritional analysis per serving
31 grams carbs; 119 calories; 2 grams fiber; 1 milligram sodium; 1 gram protein; 28 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
- Step 2
Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.
Private Notes
Comments
No ice cream maker? I have had success with sorbets by spreading the pureed mixture in a flat pan (this recipe would probably fit a 9 inch square pan) and freeze until just barely firm. Remove from freezer and break into chunks in your processor. Process until light colored and smooth and immediately return to the freezer until it refreezes. (If you want an even creamier texture, repeat the freezing and processing step one more time.)
This has become my "go-to" summer dessert. It's relatively low-calorie, very flavorful, easy to make. My addition: a tablespoon of vodka, to keep the sorbet from freezing solid when it's stored in the freezer a while.
An entire lemon! Peel and all. I know it sounds crazy, but it's works. Promise.
Maybe I had a particularly strong lemon but this tastes like a bitter lemon sorbet. Maybe I also needed to puree the lemon even longer, as I still have small bits of rinds. Not strawberry and not very good for the price of 2lbs of strawberries!
Does this work if you start with frozen strawberries?
I made this exactly as written using locally grown strawberries. It is fabulous. The only thing I would change is the name-it should be called strawberry lemonade sorbet.