Ingredients and Weight:
- 2 pounds fresh strawberries, hulled and quartered
- 1 1/2 cups granulated sugar
- 1 cup water
- 1 tablespoon lemon juice
- Pinch of salt
Preparation Time:
20 minutes
Cooking Time:
0 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large bowl, combine the strawberries, sugar, water, lemon juice, and salt. Stir until the sugar is dissolved.
- Puree the mixture using an immersion blender or transfer it to a regular blender and blend until smooth.
- Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
- Once the sorbet is frozen, transfer it to a freezer-safe container and freeze until firm, for at least 4 hours.
Nutritional Information:
Per serving (1/2 cup):
- Calories: 120
- Fat: 0g
- Carbohydrates: 27g
- Protein: 1g
Dish Characteristics:
- Bright pink color
- Silky smooth texture
- Refreshing and tangy flavor
- Perfect for a light dessert or as a palate cleanser
User Comments:
- "This sorbet is absolutely delicious! It's so refreshing and has the perfect balance of sweetness and tartness."
- "I love how easy this sorbet is to make. It's a great way to use up fresh strawberries in season."
- "The sorbet is perfect for a hot summer day. It's light and refreshing, and it doesn't weigh me down."
- "I served this sorbet at a party and it was a huge hit! Everyone loved the sweet and tangy flavor."
- "This sorbet is a great way to get your kids to eat fruit. They'll love the bright pink color and the delicious flavor."
Special Precautions and Tips:
- If you don't have an ice cream maker, you can still make this sorbet. Pour the mixture into a shallow dish and freeze for 2 hours. Then, use a fork to scrape the frozen mixture into small crystals. Continue freezing for another 2 hours, or until the sorbet is firm.
- To prevent the sorbet from freezing too hard, let it soften for 10-15 minutes before serving.
- For a vegan version of this sorbet, use maple syrup or agave nectar instead of sugar.
