Strawberry Sorbet

I don’t know about anyone else, but both Sara and I are so surprised at how busy we are this summer! I had all sorts of grand plans for posting some amazing 4th of July food craft, but after I left my half gallon of vanilla ice cream for my Martha Stewart-esque strawberry sorbet sundaes in my car (let’s not even talk about how not-nice I was about that one!), I was done. And I figured, hey, I can’t be the only one here who’s strapped for time and really not feeling the urge to cook. Enter David Lebovitz’s Strawberry Sorbet from his fabulous ice cream Bible The Perfect Scoop, which, fortunately, is gorgeously perfect for the 4th of July!

Strawberry Sorbet

1 lb. strawberries, washed, hulled, and chopped
3/4 c. sugar
1 tsp. lemon juice
Pinch of salt

Combine sugar with chopped strawberries and stir until sugar begins to dissolve. Allow to stand for about an hour, stirring frequently.

Add lemon juice and salt. Blend strawberries in your blender and then freeze according to your ice cream manufacturer’s instructions. Place in a freezer-safe container and freeze 1-2 additonal hours. Scoop it up and enjoy!

Now…if you were after my original idea, you could place some broken sugar cookies in the bottom of a parfait dish, add a layer of sorbet, a dollop of vanilla ice cream, and garnish with blueberries for a fun, cool, and easy holiday dessert!Or if you just need some blue to go with this red- try one of our favorites- blueberry cheesecake ice cream.

We hope everyone has a wonderful and safe weekend full of great food and fun!

18 comments

  1. I've been wondering what I was going to make with those strawberries that are sitting in my refrigerator just begging to be used and I think I JUST found my answer to that question! I recently purchased an ice cream maker (I think I have the same one you do) and have been making ice cream galore, but I have been wanting to try sorbet! This looks perfect and delicious! Thanks for sharing!

  2. This looks amazing. Every time there is an ice cream recipe posted, it makes me want to go get one. I'm thinking it is time and I just might!

  3. When I first saw the title of this post I thought this would be hard to make but after reading it looks so easy! I'm definitely going to try this. Thanks so much!

  4. Bought the ice cream maker attachment for my Kitchen Aid mixed a few years ago. Best $50 ever spent. I keep the bowl in my chest freezer so Soft Serve is always less than an hour away.

    Made this recipe today. It was super yummy!!!!

  5. Jennifer–

    One idea is to find an inexpensive gel canister ice cream maker and see how you like making your own ice cream before you invest in a big one. My $25 one lasted me a good 5-6 years before it pooped out on me and at that point, I was sure I wanted to upgrade to the Cuisinart. On the flip side, however, I saw my Cuisinart ice cream maker at Sam's Club the other day for $50 and it's far superior to the Rival one that I had before (and it makes 2.5 times as much). That's the best price I've ever seen on those bad boys, so if you're pretty sure you'd like it, you could invest in the nice one from the get-go. Because I promise you, your life won't be complete until you make the blueberry cheesecake ice cream! 🙂

  6. So apparently I'm not the only one lacking in blog-readership-comments. Where IS everyone?!
    Anyway, this looks super cool and refreshing and delicious, but we have NO ice cream maker. Are we the ONLY ones??? And I checked out the blueberry cheesecake ice cream too – yum. Maybe this is an appliance we'll just have to invest in in the future… 🙂

    – Jennifer

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