Strawberry Lemonade Sorbet and Easy Sorbet Making

Strawberry lemonade sorbet is the ultimate summer dessert and you don’t even need an ice cream machine to make it. By blending up frozen strawberries with sugar and citric acid you can make a soft serve sorbet in a few minutes that can be frozen for later. It is vegan and dairy free.

When first looking into sorbet, I was surprised by how complicated some of these recipes were. Some required sugar syrup or whipped egg whites, the latter sounding very little appealing. You have not even seen the oddball greyish shade of pepto bismol that strawberry sorbet had. There had to be an easier way, preferably one that required no churning in an ice cream machine. According to Wikipedia sorbet is a drink or half-frozen dessert made from fruit juice, fruit puree and sugar, therefore by blending frozen fruit with a little water and sugar you should be able to make a sorbet. Does it freeze softly the way ice cream does, ready to be scooped and enjoyed? No, there is no fat or dairy to lower the freezing point as it is mostly water. Why are you supposed to eat lots of fruit, especially berries, in summer? Because fruit and berries consist mainly of water, therefore the sorbet freezes quite hard. I have bought lemon sorbet at a grocery store which near halved my scoop and those have all sorts of sugars, alcohols and stabilisers in them. Once you let go of the idea that sorbet is almost like ice cream just fruitier, and you let it sit at room temperature for a few minutes (there is no dairy or eggs to go bad in the heat), you get to enjoy the most delicious frozen dessert. It is sweet, tart and refreshing, everything you would want a strawberry lemonade to be.

By using citric acid instead of lemon juice we avoid adding too much water to the sorbet that in turn can crystallize in the freezer. By using this method it is very easy to make a smooth and delicious sorbet that also retains a vibrant colour. No gone-off pepto bismol here. It is advisable to work in batches especially when working with a medium or low powered blender, therefore I have written the recipe accordingly. You can double or triple it as you please, just don’t break your blender. Have a wonderful weekend!

Strawberry Lemonade Sorbet

• 250 gr frozen strawberries
• ¼ cup sugar
• 3 gr citric acid
• 1 pinch salt
• ½ tsp lemon extract
• A little water

1. Add all the ingredients into a blender or food processor, adding only enough water to help the blades process the frozen fruit.
2. Blend everything until completely smooth.
3. Serve immediately of transfer into a freezer-friendly container and freeze it for later consumption.

5 thoughts on “Strawberry Lemonade Sorbet and Easy Sorbet Making

  1. Hi, I have a question about your sorbet recipe. I have experimented with different recipes and seem to always end up with block of frozen fruit that is hard as a rock. Does your recipe stay scoopable once frozen? Thanks!


    1. culinarytripping August 11, 2019 — 9:39 am

      Unfortunately it does not stay perfectly scoopable when frozen as I explained in the Blogpost. A sorbet is just fruit or juice frozen with sugar, there is really nothing to lower the freezing point much. Also at home freezers are set at a lower temperature than commercial freezers. I have experimented with sorbets and honestly they always freeze solid. You can leave them to sit at room temperature for a couple minutes and scoop it but it won’t come out a perfect sphere as there is no fat or eggs to keep it together. I think it’s probably better to think of sorbet as a fruity and sweet snowcone rather than a scoop of ice cream. I really hope this helps. Have a nice day!


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