This orange-strawberry sorbet is very easy to make and very refreshing during hot summers. The kids love it, and so do the moms as it is a lot better than an ice cream! Garnish with fresh strawberries and mint leaves before serving.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
9 hrs 50 mins
total:
10 hrs 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour water and sugar into a medium saucepan over medium heat to make simple syrup. Stir occasionally until sugar dissolves. Bring to a boil for 2 to 4 minutes. Remove from heat and let cool, about 30 minutes.

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  • Add strawberries and sugar syrup to a blender and blend until smooth. Leave a few chunks of strawberries if you like. Add orange juice, lemon extract, and salt and give it a swirl. Refrigerate for 1 to 2 hours; this helps it freeze in the ice cream maker quickly as it has a lot of water.

  • Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze for 8 hours to overnight.

  • Scoop sorbet and serve.

Cook's Notes:

You can use frozen strawberries instead of fresh.

If you don't have lemon extract, you can use 2 teaspoons of fresh lemon juice.

If you don't have an ice cream maker, you can freeze it in a shallow container and stir every hour until firm, about 4 hours.

Nutrition Facts

160 calories; protein 1g; carbohydrates 39.4g; fat 0.3g; sodium 41.1mg. Full Nutrition
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