Strawberry Citrus Sorbet
Ok, its January, and we all strive to maybe table the sweets and start the new year on a good healthy eating regime, right? I’m right there with yah. But every so often, I crave something sweet, even in the new year healthy food journey to better eating! This Strawberry Citrus Sorbet is a perfect fit.
Strawberry Sorbet Basics
Sorbet is one of those things that is super easy to make, easier than homemade ice cream. It usually consist of:
- Simple Syrup (equal parts water and sugar). Boiled in saucepan till sugar dissolves
- Fruit Puree
Simple right? They get mixed together and chilled, then placed in an ice cream maker and magically you get sorbet.
Sorbet has no cream or dairy in the recipe, this sets it apart from being called a sherbet which typically does have some type of dairy. Both make wonderful frozen desserts.
It’s cold, silky, and full of flavor that will leave your mouth wanting more!
Ingredients-Citrus Version
4 ingredients is all you need in this Strawberry Citrus Sorbet recipe.
- Simple Syrup
- Fresh or Frozen Strawberries
- Fresh Orange Juice
- Fresh Lemon Juice
That’s it. The citrus just wraps all the wonderful flavors together and brings such a nice freshness to the recipe. You almost feel like you are dipping your spoon into this refreshing treat sitting on your balcony overlooking a beautiful tropical paradise, at least we can pretend to!
Ice Cream Freezer
Cusinart
My go-to ice cream freezer is my long-time friend the Cuisinart. I just love this, and I believe I’ve had this for over 10 years. Never has failed me once, and it has taken a beating, for sure! Delightfully, giving us some wonderful frozen desserts like one of favorites:
Low on Fat-Full On Flavor
What is great about this Strawberry Sorbet, is there is no fat in this recipe. I use frozen strawberries that get thawed, then pureed in my nutri-bullet (hardly any calories there).
Next, the citrus juice is so good for you, provider of Vitamin C and brings both an added sweetness and tartness to the frozen sorbet.
Lastly, simple syrup consists of calories from the sugar. However, you can bring those down by using an organic cane sugar to decrease both calories and carbs. One of my favorite places I like to get this is from Trader Joes. Benefits or this organic variety is that its more natural and less processed. Very affordable!
Organic sugar can be found just about everywhere, in most grocery stores or online retailers.
Add-ins
- Fresh Mint Added to the chilled mixture before freezing would make this sorbet incredibly refreshing.
2. Diced up fresh strawberry’s or blueberries for texture. Or serve them on top as a garnish
Serving and Garnish
Leaning back on that tropical thought above, I wanted to serve this with that theme in mind. In the middle of January when it’s cold and gloomy out, the thought of island paradises just brings a smile to your face, doesn’t it?
For serving this strawberry sorbet recipe, I take a cookie scoop and make 6-8 scoops and then freeze those on parchment till hard (30min-1hour).
Bubble Sugar-Coral Replica
While that freezes, I make a simple Bubble Sugar in the oven by using two, yep, two ingredients!
- Corn Syrup
- Food Coloring
Super simple to make and gives that perfect tropical island feel, doesn’t it?
Other ideas include stacking the sorbet on top of each other or just one simple scoop with fresh berries and mint. No need to make it fussy, only if you want 🙂
Strawberry Citrus Sorbet
Strawberry Sorbet using fresh or frozen strawberries combined with fresh orange and lemon juice for a delicious fruity and nonfat dessert to enjoy anytime of the year.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
- Category: Frozen Desserts
- Cuisine: Dessert
Ingredients
Sorbet
- 2 cups water
- 1 3/4 cups sugar (white or organic)
- 4 cups strawberries (fresh or frozen (thawed))
- 1/4 cup fresh orange juice
- 1/4 cup fresh lemon juice
Bubble Sugar
- corn syrup
- food coloring (optional)
Instructions
- In a blender or processor, puree the strawberries till blended and smooth, set aside.
In a saucepot, combine the sugar and water and boil till the sugar is dissolved, whisking as needed.
Allow to cool to room temperature. - In a large pitcher or container, add the strawberries to the simple syrup and mix well. Whisk in the fresh orange and lemon juice.
Cover and refrigerate 1- 1/2 hours till chilled.
- In an ice cream freezer, pour mixture and process till thickened.
- Place in a freezer container and freeze 2-3 hours to get firm.
- While sorbet in the freezer. Make the bubble sugar (optional)
Preheat oven to 300.
Place a silpat on a sheet pan, pour desired amount of corn syrup on the silpat. Add touches of color and use the tip of your spatula to mix into the corn syrup.
Spread with an offset spatula to its even and, being careful not to spread too thin.
- Bake 300 about 15 minutes.
Remove and allow to cool. Break into smaller pieces if desired and garnish by sticking it into the sorbet.
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