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Strawberry and lemon sorbet

Ripe strawberries, a little sugar and lemon: homemade sorbet without an ice-cream maker.

  • 15 min
  • 1 serving
  • Vegan
  • Italian cuisine
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Strawberry and lemon sorbet

Per serving

Calories
98 kcal
Protein
1.1 g
Carbohydrates
24.6 g
Fat
0.5 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Strawberries150 g
  • Lemon juice15 ml
  • Sugar12 g

In season: April – June

Method

  1. Wash the strawberries under cold water, pat them dry, hull them and cut them in half.
  2. Blend them with the sugar and lemon juice for about a minute, until you have a smooth purée and the sugar no longer feels gritty.
  3. Pour the purée into a shallow container, cover and put it in the freezer.
  4. Every 30 minutes, for about 3 hours, break up the ice crystals by stirring hard with a fork, especially from the edges towards the centre, until the sorbet is firm and creamy.
  5. Just before serving, blend it again for a few seconds so it turns velvety.

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