Strawberry Lemon Sorbet

June 20, 2014


You could go to the store and grab a sorbet or ice cream filled with processed and weird ingredients you can't pronounce. Or you could grab some strawberries, a touch of sugar and a lemon or two and blend up your own sorbet at home. A few hours of freezing time and you've got a healthy, homemade version of strawberry lemon sorbet on your hands. It's perfect for the scorching summer heat that may be heading your way. Bonus: you don't need an ice cream machine for this one!


  • 2 lbs. strawberries, hulled and halved
  • 2 lemons, 1 whole sliced and juice of second lemon
  • 1 cup sugar


  1. Place lemons and sugar in a food processor and process until well-combined and mostly smooth. Transfer to a bowl.
  2. Place strawberries in the food processor and process until smooth.
  3. Place the lemon mixture back in the processor with the strawberries and process until fully combined. Transfer mixture to an 8” x 4” loaf pan.
  4. Place in the freezer. Freeze for two hours then stir it around. It should be solidifying at this point.
  5. Freeze for two more hours until completely frozen. It will still be somewhat soft but should be completely frozen.

- Kim

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