Ingredients
Scale
- 2 cups fresh strawberries, hulled
- 1 cup sugar
- 1 cup water
- 1 tablespoon lemon juice
- 1 cup heavy cream
Instructions
- Blend the fresh, hulled strawberries in a blender until smooth to create a strawberry puree.
- In a saucepan, combine sugar and water, heating until the sugar is fully dissolved to make a sugar syrup.
- In a mixing bowl, combine the strawberry puree with the sugar syrup, lemon juice, and heavy cream, stirring until well incorporated.
- Pour the mixture into a freezer-safe container and freeze for at least 4-6 hours or until solid.
Notes
- Store strawberry sherbet in an airtight container in the freezer for up to two weeks for best flavor and texture.
- If the sherbet becomes too hard, let it sit at room temperature for a few minutes before scooping.
- Use ripe strawberries for a more intense flavor and stir the mixture every hour during freezing for a smoother texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 250 Kcal
- Sugar: 30g
- Sodium: 30mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg