Strawberry Lemon Sorbet

5 from 4 votes

This easy strawberry lemon sorbet is a fresh and sweet summer dessert that's perfect when you want a refreshing treat! Made with just four ingredients, it's simple and satisfying!

Prep Time5

chilling time6

Total Time6 5

Course: Dessert

Cuisine: American

Servings: servings

Calories: 61kcal

Author: Britni Vigil

Ingredients

2 cups frozen strawberries
2 cups frozen pineapple
¼ cup simple syrup
2 TBS lemon juice
zest of one lemon

Instructions

Add all ingredients to a blender or food processor and blend together until smooth.
2 cups frozen strawberries, 2 cups frozen pineapple, 1/4 cup simple syrup, 2 TBS lemon juice, zest of one lemon
Pour the sorbet mixture into a metal bread pan and smooth the top into an even layer with a rubber spatula.
Place the bread pan in the freezer and freeze for 5-6 hours or until the sorbet is chilled enough to scoop and serve.
Allow sorbet to sit for 15 minutes at room temperature then scoop and serve.

Notes

The amount of simple syrup you use will change both the thickness and the sweetness of the sorbet. Add simple syrup to sweeter the sorbet and to thin it out a little bit if it's too thick. If you'd prefer it a little less sweet and more just natural fresh fruit flavor, you can use less syrup.

I think the lemon is essential to getting the perfect pop of flavor in this sorbet but technically you could make the sorbet without it if you want. It just tastes better with the strawberry lemon flavor.

You can serve the sorbet directly out of the freezer, but it may be a little hard to scoop. I typically recommend taking it out of the freezer about 15-20 minutes before you want to serve. This will allow it to soften to the right temperature to make for easy scooping!

You can make your own simple syrup by combining one cup water and one cup sugar on the stove. Heat on medium-heat until the sugar dissolves into the water. Store any leftovers in the refrigerator for up to a week. Or if you like things really sweet, you can do a higher ratio of sugar to water, but I wouldn't go above 1 1/2 cup of sugar to 1 cup water.

Nutrition