Description
A vibrant, no-churn frozen dessert made with farm-fresh strawberries, sugar syrup, and lemon juice. This creamy, sweet-tart sorbet is perfect for summer or any time you crave a fruity treat, frozen for 8 hours and churned in a food processor.
Ingredients
600g farm fresh strawberries, washed and frozen
120g (½ cup) water
100g (½ cup) sugar
2 tablespoons golden or corn syrup
1 small lemon, juiced
Pinch of salt
Instructions
Wash strawberries in a sieve with cold water. Dry on paper towels, remove stems, and freeze for 8 hours.
In a pot, combine water, sugar, and corn syrup. Cook over medium heat until sugar dissolves, then cool.
In a food processor, combine frozen strawberries, cooled syrup, lemon juice, and a pinch of salt. Blend until smooth. Transfer to a container, freeze for 8 hours, then serve.
Notes
Use fully ripe strawberries for maximum flavor.
Ensure the syrup is completely cooled before adding to frozen berries to prevent melting.
A food processor is essential for a smooth texture without chunks.
- Prep Time: 10
- Cook Time: 15
- Category: Desserts
- Method: Freezing
- Cuisine: Dessert
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 23g
- Sodium: 20mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 24g
- Fiber: 1.5g
- Protein: 0.5g
- Cholesterol: 0mg