Wednesday, May 5, 2010

Lemon strawberry sorbet

With the recent warm weather, I was thinking about sorbet. So I went looking for a recipe that wouldn't send me to the store for ingredients. And I found one! Sort of. It's based on Alton Brown's key lime sorbet, but utilizes what I had on hand, which is Meyer lemons and homemade strawberry preserves. I must say, it turned out to be delicious! I really love recipes with only a few ingredients.

Strawberry Lemon Sorbet

  • 1 cup sugar
  • 1 cup strawberry preserves
  • 2 Meyer lemons, zested and juiced
  • 4 cups lime flavored club soda or seltzer (I used Hanson's mandarin lime)
  • Kosher salt


Combine sugar, preserves and 1 cup of the soda in a medium saucepan and stir over low heat until sugar and preserves are melted. Add citrus juice and zest. Stir in the remaining soda, move to a clean, lidded container and chill thoroughly, 2 to 3 hours.

Turn mixture in ice cream maker per maker's instructions or until mixture reaches the consistency of a firm slush. Return mixture to lidded container and harden in freezer 1 hour before serving.

If sorbet is to be held frozen for longer than 2 hours, move from freezer to refrigerator for about half an hour before serving. If you'd like a more assertive sorbet, double the amount of citrus zest.


Tatyana@MySecretGarden said...

Sounds delicious and pretty simple. Thank you Jackie!

Stefaneener said...

Terrific! I need to get my kit out and make some cheese! I can't wait to see your future experiments.