Description
A refreshing and vibrant Strawberry Lemon Sorbet, blending frozen strawberries and pineapple with lemon juice and zest for a perfect balance of sweet and tart. This easy-to-make, no-churn dessert is ideal for cooling off on warm days and serves eight.
Ingredients
Ingredients
- 2 cups frozen strawberries
- 2 cups frozen pineapple
- 1/4 cup simple syrup
- 2 tablespoons lemon juice
- Zest of one lemon
Instructions
- Blend Ingredients: Add frozen strawberries, frozen pineapple, simple syrup, lemon juice, and lemon zest into a blender or food processor. Blend until the mixture becomes smooth and creamy, ensuring there are no large fruit chunks.
- Transfer to Pan: Pour the blended sorbet mixture into a metal bread pan. Use a rubber spatula to spread and smooth the top into an even layer for uniform freezing.
- Freeze Sorbet: Place the pan in the freezer and allow it to freeze for 5 to 6 hours, or until the sorbet is firm enough to scoop.
- Serve: Remove the sorbet from the freezer and let it sit at room temperature for about 15 minutes to soften slightly. Scoop and serve immediately for a perfect refreshing dessert.
Notes
- For a smoother texture, stir the sorbet once or twice during freezing.
- Adjust simple syrup amount depending on your sweetness preference and the natural sweetness of the fruit.
- This sorbet can be stored in an airtight container in the freezer for up to one week.
- To make simple syrup, combine equal parts sugar and water, heat until sugar dissolves, then cool before using.
- Use a metal pan for quicker freezing and easier scooping.
