Something about strawberry sorbet is like pure summer in a bowl. It’s bright, refreshing, so simple that it almost feels like a magic trick. Just strawberries, lemons, sugar and a little salt – that’s it.
Strawberry lemon ice cream
There is no fine ingredients, if there is no ice cream, there is no need for an ice cream manufacturer, and absolutely no fuss. You make this dessert when you want something sweet and cool, but don’t want to turn on the oven or babysitting stove.
The key to this sorbet is ripe, delicious berries. If their own taste is great, they will make better sorbet. That lemon squeezing brings brightness and acidity, which perfectly balances sweetness. And don’t skip salt, which seems odd in dessert, but it actually enhances all other flavors and makes everything pop.
Strawberry ice cream
This recipe is also very tolerant. You can adjust the sugar according to the sweetness of the berries or the acidity of the sorbet. I started with the NY Times sorbet recipe and adjusted it to our taste.
I drastically reduced the sugar and it was still sweet. My idea is to fuse the whole lemon together, like Rhode Island’s beloved Del. (Everyone loves Del’s lemonade!)
You can even mix this mixture and freeze it in popsicle molds if you want to have some entertaining on a hot afternoon or want to make your kids’ day make it.
What I like most about this recipe is how fast it goes together. You throw everything into a blender or food processor, let it rotate until smooth and then freeze. That’s it.
So if you have a pound of strawberries hanging in your refrigerator and you are not sure what to do with them, that’s your sign. Make sorbet. Keep it in the refrigerator so that when the afternoon heat spreads, you want something fruity and cold without the weight of ice cream.
Serve: 6
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Place lemon cubes, sugar and salt in a food processor and stir until well combined. Set aside.
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Mix strawberries and 2 tablespoons of lemon juice in an empty food processor. Pure the berries and taste the mixture. Add additional lemon juice as needed. The lemon flavor should be very rich, but don’t be overly motivated.
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Pour the lemon mixture into the blender with berries. Pulse to combine and then pour into the ice cream maker. Process according to the manufacturer’s instructions. Serve soft pastry sorbet immediately, or transfer to an airtight container and freeze until ready to serve.
Calories: 222KCAL · carbohydrate: 57g · protein: 1g · Fatty: 1g · Saturated fat: 0.03g · Polyunsaturated fat: 0.2g · Monounsaturated fat: 0.1g · sodium: 51mg · Potassium: 243mg · fiber: 3g · sugar: 52g · Vitamin A: 19IU · Vitamin C: 93mg · calcium: 25mg · iron: 1mg
There are over 160 ice cream recipes to choose from here, and everyone will definitely have ice cream! If you are new to making ice cream, the best and easiest vanilla ice cream is a great place to start.
These are my favorite cheap containers to store ice cream. They are perfect for gifting (who doesn’t like homemade ice cream?) storage, reuse, and more. I wrote down the flavor on the lid with a sharp lid and washed it with dish soap.
At this point, my ice cream scoop is beyond my tracking and I will definitely play favorites. This ice cream scoop is the best job ever to cut a solid ice cream and still offers a nice scoop. It was one of the cheapest spoons I had and received bonus points.
Don’t miss our ice cream maker reviews to find all the information you need for the best ice cream maker that suits your needs. Spoiler Alert – Our top machines under $50 may surprise you. It will definitely surprise me!
