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Strawberry Sorbet
![Strawberry Sorbet](https://static01.nyt.com/images/2016/05/28/dining/28COOKING-STRAWBERRY-SORBET1/28COOKING-STRAWBERRY-SORBET1-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1whole lemon, seeded and roughly chopped
- 2cups sugar
- 2pounds strawberries, hulled
- Juice of 1 to 2 lemons
Preparation
- Step 1
Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
- Step 2
Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.
Private Notes
Cooking Notes
No ice cream maker? I have had success with sorbets by spreading the pureed mixture in a flat pan (this recipe would probably fit a 9 inch square pan) and freeze until just barely firm. Remove from freezer and break into chunks in your processor. Process until light colored and smooth and immediately return to the freezer until it refreezes. (If you want an even creamier texture, repeat the freezing and processing step one more time.)
This has become my "go-to" summer dessert. It's relatively low-calorie, very flavorful, easy to make. My addition: a tablespoon of vodka, to keep the sorbet from freezing solid when it's stored in the freezer a while.
An entire lemon! Peel and all. I know it sounds crazy, but it's works. Promise.
Used fresh picked strawberries, blended a whole large Meyer Lemon and used 2 full lemons worth of juice. Delicious, but waaayyy too sweet for my taste. I will half the sugar in the future. Otherwise, delicious.
In the chemistry of sorbet, it is sugar that adds the structure & also pectin if using fruit like berries. Since no eggs or cream in sorbet, like ice creams, if you reduce the sugar too much it changes the texture and makes it freeze more solid. The ratio that works best for berry sorbets say sorbet experts (really, there are such folk) is 1C sugar to 4 C berry puree. I used 1C sugar in this. Just right sweetness & texture. Yummy flavor with the pureed lemon included. Keeper!
I'm wondering if instruction (1) is to puree the whole lemon, rind and all?
Outrageously delicious. Made first as written, but cut down on the sugar because my strawberries were very sweet. Then made a mixed berry version (strawberries, raspberries, blue berries) with the whole lemon. Both amazing...
With local, organic strawberries from the farm, this was out of this world! I dropped sugar to 1.5 cups, and used 2 small lemons. Used just over 2 pounds of strawberries. Amazingly refreshing, and just the right balance of sweet and tart.
Having a lime and the strawberries I otherwise followed this recipe, using my Ninja blender to batter the ingredients together, then churned it. I believe a blender chops the lime better than a food processor. It was a huge success at the Passover Seder after the heavy food, looked beautiful, and the lime and strawberries played well together. Thank you for the recipe.
I've just made this recipe. Having read other comments about the amount of sugar suggested, I halved the recommended amount. For those interested in metric measurements, I used 200 grams sugar and 900 grams of strawberries - I'm inundated with strawberries at the moment. I used the juice of one large lemon, which was about 60 ml juice. The lemon that went into the mixture was also a large, juicy lemon. The resulting mixture yielded 6 metric cups = 1.5 litres.
I always halve the sugar.
My guess is that rather than use a whole lemon, if you only used the zest, and the fleshy part (leaving out the white, bitter rind) this would come out even better.
What I've been using instead of lemon is the juice of 8 blood oranges with 2 lbs. of strawberries instead of lemon.I skip the ice cream maker and go from food processor to freezer and once frozen back to the processor to whip it up.I also substitute 1/4 cup pure stevia for the sugar.
Good but definitely too sweet! I reduced to 1.5 cups but will probably do just 1 cup next time.
I make a fabulous version of this that doesn't need to go in the ice-cream machine at all. You just puree the ingredients and freeze. It always gets rave reviews...2 full cups of berries, juice of 1 lemon, 3/4 cup sugar, 1/2 cup canola oil and 1 egg or it's equivalent in an egg substitute. Blend and freeze. That's it!
It is delicious, but slightly bitter. I think that my friends and the kids loved it, but definitely a bit confusing. I think that it is amazing for being so simple, yet so delicious.
I feel that the use of a whole lemon is a bit of a gimmick. The bitterness of the pith comes through too powerfully despite all the sugar. Next time, I'll use the zest of 1 lemon and its juice instead of blending up the whole thing.
I did not have enough strawberries so added blueberries. Followed the recipe exactly and added a 1/2 tsp of rose water and a tsp of gin. Fantastic!
Absolutely delicious with fresh strawberries from the farmer's market - tasted like a lazy summer afternoon. As others mentioned, I cut the sugar in half and it was plenty sweet - any more would have ruined the lovely berries. My lemons had a particularly thick pith, so I peeled off the zest and segmented 2 lemons (discarding the seeds). Amazing.
add the vodka
I agree this is very tasty. The lemon brings out the strawberry. If I make this again, I will chill the mixture before putting it into our churn. That will help it freeze more quickly I think.
Tastes great but it did not freeze like a sorbet should in my ice cream maker. Guess I'll use it for strawberry sauce
I wanted to love this but it has a really harsh bitter after taste. The lemon I used did have a pretty think peel. If I made it again I would use the lemon juice and a little zest instead. I’m disappointed I used the last of my home grown strawberries for this.
This is delightful and delicious. Super easy. I don’t have an ice cream maker, so just added 1 Tbsp of vodka and put straight into the freezer. Works well!
This is delicious. I substituted some of the juice with a good dash of Chambord. (Black raspberry liqueur) and used coconut sugar
Made this with my dad it was the best!
This was a great Summer treat
This was a strawberry-LEMON sorbet, not just strawberry. I used the juice of one lemon, not two, and used one other whole lemon in the blender as directed. I used 1 cup of sugar based on other commenters' suggestions. The sweetness was fine; it was the flavor that was off, no doubt due to the unusual addition of an entire emulsified lemon. It was just too lemony. Will scrap this recipe and use a more conventional recipe for strawberry sorbet that does not involve chopping up a whole lemon.
I followed the recipe as given and used a Cuisinart ice cream machine. It was very easy and delicious. I served it with lemon-poppy seed madelaines on the side. Everyone enjoyed it.
I reduced the sugar by about 1/3 and it was plenty sweet for me. I did not love the texture or bitterness of the lemon pith—I would do just juice and maybe some grated zest.
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