Ingredients
- 4 cups fresh strawberries, hulled
- 1 cup granulated sugar
- 1 cup water
- 1 tbsp lemon juice
Instructions
- Blend strawberries until smooth to create a puree.
- In a small saucepan, combine sugar and water. Heat until sugar dissolves completely, then cool to make a simple syrup.
- Stir lemon juice into the strawberry puree, then mix in cooled simple syrup.
- Pour mixture into a shallow dish and freeze, stirring with a fork every 30 minutes until light and icy, about 3–4 hours. (If using an ice cream maker, churn according to manufacturer’s instructions.)
- Serve immediately for a softer texture, or freeze longer for a firmer sorbet.
Notes
- Add fresh mint leaves when blending for a refreshing twist.
- Replace some strawberries with mango or pineapple for a tropical variation.
- Adjust sweetness by adding more sugar or using honey/maple syrup for a natural sweetener.
- Add a splash of coconut milk for a creamier texture.
- Let sit at room temperature for a few minutes before scooping if frozen solid.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freeze
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 37g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
