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Strawberry Lemonade Sorbet Dessert Easy To Make

Embarking on the journey of crafting the perfect summertime dessert, behold the Strawberry Lemonade Sorbet recipe. With a mere quartet of uncomplicated ingredients, this delightful creation stands as a testament to simplicity in culinary prowess. Reflecting on the inaugural encounter with a sublime sorbet, the setting was in the realms of Canada during a vacation interlude. Engaging in a rather sophisticated act, the indulgence unfolded straight from the container to the spoon.


  • 2 cups strawberry puree (about 1 lb. of strawberries)
  • 3/4 cup freshly squeezed lemon juice
  • 1 1/2 cups sugar
  • 1 1/2 cups water


1. Make Simple Syrup:

  • In a saucepan, combine water and sugar. Stir and bring the mixture to a light boil until the sugar is completely dissolved. Set aside to cool.

2. Prepare Strawberry Puree:

  • Wash and hull strawberries. Place them in a blender and puree for 2-3 minutes until smooth. Measure out two cups and transfer it to a bowl

3. Combine Ingredients:

  • Juice lemons until you have 3/4 cup. Stir the lemon juice into the strawberry puree. Wash and dry a whole, raw egg. Set it aside. Stir about half of the simple syrup into the strawberry and lemon juice.

4. Check Mixture:

  • Gently place the egg in the bowl. Continue stirring in the simple syrup until the egg is floating, and you can see a section about the size of a quarter. Stir gently to avoid cracking the eggshell.

5. Chill:

Cover the bowl of fruit puree and refrigerate until completely chilled.

6. Remove Egg:

  • Once chilled, remove the egg from the mixture.

7. Freeze:

  • Transfer the chilled mixture to an ice cream maker and churn according to the manufacturer's instructions.

8. Serve or Freeze:

  • Serve the sorbet immediately for a softer texture, or transfer it to an airtight container and freeze it for a firmer consistency.

Enjoy your refreshing Strawberry Lemonade Sorbet! 🍓🍋

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