strawberry-lemon sorbet
Though the window air conditioning unit we recently purchased has most likely saved our lives, we’re still not quite immune to the evil temperatures lurking just outside our door.
And this is where frozen treats swoop in to save the day.
dun dun Dun!
This strawberry lemon sorbet is sweet, tart, velvety, and possesses the power to cool you down. At least for a couple of minutes. I mean, the mercury has been hovering around 100 ‘round here as of late.
the recipe
Strawberry-Lemon Sorbet
- 1 lemon, seeded and chopped
- 2 cups 400 g sugar
- 2 pounds 900 g strawberries, hulled
- juice of 1-2 lemons, to taste
- Pulse chopped lemon and sugar in a food processor until pulverized.
- Add strawberries and process until pureed.
- Add the juice of 1-2 lemons, to taste. The lemon flavor should be intense but not overpowering.
- Put mixture into a bowl and set in the fridge to chill to about 40°F (5°C); once chilled, transfer to your ice cream maker and churn until frozen.
each column is one step, working left to right — hover a cell for the full instruction
- 1 lemon, seeded and chopped
- 2 cups 400 g sugar
- 2 pounds 900 g strawberries, hulled
- juice of 1-2 lemons, to taste
Pulse chopped lemon and sugar in a food processor until pulverized.
Add strawberries and process until pureed.
Add the juice of 1-2 lemons, to taste. The lemon flavor should be intense but not overpowering.
Put mixture into a bowl and set in the fridge to chill to about 40°F (5°C); once chilled, transfer to your ice cream maker and churn until frozen.
— adapted from smitten kitchen