When ice cream starts to feel a bit too rich, too heavy for hot months of mid-summer, sorbets are exactly what you need. Light, cool, and dairy-free, this strawberry sorbet is so refreshing and so easy to make. Not only you can serve it as a refreshing snack or dessert, but it is great for whipping up your smoothies too!
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Ingredient list for the strawberry sorbet recipe
- 1 pound (about 500g) strawberries
- 2/3 cup (80g) icing sugar
- 1 egg white
- 1 tablespoon lemon juice
- 1 pinch of salt
Directions
1. Clean strawberries, remove the hull, and purée in your blender or food processor until smooth. Add icing sugar and blend for 30 seconds. Add egg white, lemon juice, and salt, and blend to incorporate completely.
2. Transfer the mixture to the refrigerator and chill for 2 to 3 hours until very cold—churn sorbet in an ice cream maker according to the manufacturer’s instructions.
Then transfer the strawberry sorbet to the freezer to firm up for 2 to 3 hours before serving.
Homemade Strawberry Sorbet
Perfect for hot summer afternoons, this light, cool, and dairy-free strawberry sorbet is so refreshing and so easy to make.
- 1 pound (about 500g) strawberries
- 2/3 cup (80g) icing sugar
- 1 egg white
- 1 tablespoon lemon juice
- 1 pinch of salt
Instructions
- Clean strawberries, remove the hull, and purée in your blender or food processor until smooth. Add icing sugar and blend for 30 seconds. Add egg white, lemon juice, and salt, and blend to incorporate completely.
- Transfer the mixture to the refrigerator and chill for 2 to 3 hours until very cold—churn sorbet in an ice cream maker according to the manufacturer's instructions. Then transfer the strawberry sorbet to the freezer to firm up for 2 to 3 hours before serving.
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