Strawberry-Lemon Sorbet


  • 2 lbs strawberries
  • 10 oz lemons, (weight after removing rind/pith/seeds, just flesh and as much juice as you can save when peeling)
  • 1 1/3 cup sugar
  • 2/3 cup water
  • 2 tbl light corn syrup


  • Put sugar and water in a small saucepan and bring to boil over high heat.

  • Reduce heat to medium and leave undisturbed to cook until sugar is dissolved.

  • Remove from heat and allow to cool completely.

  • If berries were frozen, allow to thaw.

  • Put berries in a food processor and process until smooth.

  • Strain puree through fine strainer to remove seeds.

  • Pour cooled sugar syrup, corn syrup, and lemon juice into strained puree and mix to combine.

  • Cover mixture with plastic wrap, place in fridge, and let cool for at least an hour, up to overnight.

  • Put mixture in the bowl of ice cream maker and prepare according to manufacturer's directions.

  • Transfer sorbet to airtight container and put in freezer. If possible, let sit in freezer for at least 3 hours before serving. Best if let sit overnight.

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