Lemon Sorbet Recipe
Lose the ice cream maker and go for this creamy, healthy Strawberry Sorbet, instead! It's quick and easy to blend up frozen strawberries, citrus juice and zest, and a sweetener, then freeze in a loaf pan.
Ingredients
Main Ingredients
- 16 oz strawberry chunks frozen
- 1/4 cup agave nectar (honey, or simple syrup*)
- 1 Tbsp lime or lemon juice freshly squeezed
- 1 tsp lemon zest (or lime)
- mint for serving, optional
Instructions
Main Instructions
- Add the frozen strawberries, 1/4 cup sweetener, juice and zest to a large food processor or blender. Blend for a minute or two, scraping down the sides every 20-30 seconds, or until completely smooth. Add additional sweetener 1 tablespoon at a time, blending well after each addition, until your desired level of sweetness is reached.16 oz strawberry chunks, 1/4 cup agave nectar, 1 Tbsp lime or lemon juice, 1 tsp lemon zest
- Transfer to a 9x5-inch metal loaf pan and spread it out using a spatula until it’s in an even layer.
- Freeze for at least 4 hours or up to overnight. Let sit at room temperature for 1-2 minutes before serving with a sprig of mint, if desired. Enjoy!
Notes
Lose the ice cream maker and go for this creamy, healthy Strawberry Sorbet, instead! It's quick and easy to blend up frozen strawberries, citrus juice and zest, and a sweetener, then freeze in a loaf pan.