The Easiest (and Best!) Strawberry Lemonade Sorbet You’ll Ever Make

 If it ain’t broke, don’t fix it.

When a recipe is close to perfection, I want nothing more than to tweak it and help it achieve frozen dessert enlightenment.

When I first made this strawberry lemonade sorbet recipe, it was absolutely delicious. I was mad at how easy it was to make. It was the best sorbet I’d ever made, and pretty much all I did was blend it and churn it. It had a perfect flavor balance between strawberry and lemon, a plush mouthfeel, and a refreshing overall vibe. 

Just look at how PLUSH!

 

However, it was difficult to scoop once it had been in the freezer for a few days. Why don’t I try to fix this? I thought.

These photos were taken just after churning. It ended up freezing too hard later on.

 I went down a rabbit hole reading all about how to make the perfect sorbet—how adding water ruins the flavor, how too much sugar makes it sickeningly sweet—and I adjusted accordingly. I also omitted the guar gum, because I wanted to make it easier for home cooks who don’t have that ingredient.

After making these adjustments, the resulting strawberry lemonade sorbet was still great, but it wasn’t quite as plush as the original one, and the strawberry flavor was perhaps slightly overpowering. Maybe it was just my imagination.

I ended up sharing the original recipe here plus an extra tablespoon of alcohol. It’s as easy as blending, sieving, and churning—no cooking required. It’s also accidentally vegan!

Summer’s almost over… what are you waiting for? 

Also, psst—if you’re looking for a use for those leftover strawberry stems, check this out.

INGREDIENTS

·       1 cup sugar/213 grams sugar

·       1/8^th teaspoon salt (about a pinch)/less than 1 gram salt

·       1/2 teaspoon guar gum (optional but recommended)/1.5 grams guar gum

·       200 grams strawberries (about 3/4 cup, but weighing is best)

·       1 and 1/4 cups water/296 grams water

·       3/4 cup fresh lemon juice/177 grams fresh lemon juice

·       2 tablespoons vodka or another high-proof alcohol*/30 grams vodka or high-proof alcohol*

INSTRUCTIONS

1.       Mix together sugar, salt, and guar gum in a blender.

2.       Add the remaining ingredients and blend well, pausing to scrape with a spoon as needed.

3.       Sieve the mixture into a covered bowl. Place the bowl into the refrigerator to chill until very cold, at least four hours. Place an ice cream container in the freezer.

4.       Once the mixture is nice and cold, pour it into your ice cream machine and churn until the surface of the sorbet looks dry. If it is very shiny, it means it is still liquid and needs to keep churning. This may take up to 30 minutes.

5.       Take your ice cream container out of the freezer. Use a spatula to transfer the sorbet from the machine to the ice cream container. Store the strawberry lemonade sorbet in the freezer.

6.       It’s ready to eat right out of the machine, but storing it helps it firm up more. Enjoy! This sorbet won’t last long; not because of spoilage but because of how delicious it is. :)

NOTES

*When I originally made this recipe, I used only 1 tablespoon of vodka, and it froze too hard. I haven’t tried 2 tablespoons with this EXACT recipe, but I’ve tried it with a similar recipe, and I strongly recommend using 2 tablespoons instead of just 1. 

Q&A

1.       Can I use frozen strawberries for this sorbet recipe?

Yes, absolutely! Just thaw before using them.

2.       What other types of citrus can I substitute for lemon in this sorbet?

While I haven’t tried it yet myself, lime juice would work well.

3.       How can I make this sorbet without using sugar?

Unfortunately, this sorbet cannot be made without sugar.

4.       What are some fun garnishes for strawberry lemonade sorbet?

Some fun garnishes for this sorbet include sliced strawberries, candied lemon peel, or fruit jellies.

5.       What’s the best way to serve this sorbet at a summer party?

This sorbet would be delightful and refreshing with a citrus soda or bubbly alcoholic drink poured on top. Otherwise, it can be served simply by scooping into bowls. Keep the sorbet in the freezer when not in use to ensure that it doesn’t melt.