Description
A refreshing and vibrant Strawberry Lemonade Sorbet that combines the natural sweetness of strawberries with the bright tang of fresh lemon juice. This easy-to-make sorbet features a simple syrup base and an egg white for smooth texture, churned to perfection in an ice cream maker for a delightful summer treat.
Ingredients
Fruit Puree
- 2 cups strawberry puree (about 1 lb. of strawberries)
- 3/4 cup freshly squeezed lemon juice
Simple Syrup
- 1 1/2 cups sugar
- 1 1/2 cups water
Other
- 1 whole, raw egg (washed and dried)
Instructions
- Make the simple syrup: Place 1 1/2 cups sugar and 1 1/2 cups water in a saucepan. Stir to combine and bring to a light boil, continuing to stir until all the sugar dissolves completely. Remove from heat and set aside to cool.
- Prepare the strawberry puree: Wash and hull about 1 pound of strawberries. Place them into a blender and puree for 2-3 minutes until very smooth and most seeds are ground. Measure out 2 cups of this puree and pour into a large bowl that can hold additional liquids.
- Combine lemon juice and strawberry puree: Juice fresh lemons until you have 3/4 cup of juice. Stir this into the strawberry puree.
- Incorporate the simple syrup and egg: Stir about half of the cooled simple syrup into the fruit mixture. Gently place a whole, washed, and dried raw egg into the bowl. Keep stirring gently as you slowly add the remaining simple syrup until the egg starts floating and a section the size of a quarter becomes visible. Stir carefully to avoid cracking the eggshell.
- Chill the mixture: Cover the bowl with plastic wrap and refrigerate until the mixture is completely chilled.
- Churn the sorbet: Prepare your ice cream maker according to the manufacturer’s instructions. Pour the chilled mixture into the machine and churn until it reaches a soft serve consistency.
- Freeze the sorbet: Transfer the churned sorbet to a freezer-safe container, cover it tightly, and freeze for 4-6 hours or until thoroughly frozen.
- Storage: Keep the sorbet in an airtight container in the freezer for up to one month to maintain freshness.
Notes
- Using a whole raw egg with the shell intact is key for the traditional preparation and safe when sourced from trusted suppliers.
- Ensure the simple syrup is completely cooled before mixing with the fruit and egg to avoid cooking the egg prematurely.
- The strawberry puree can be strained if you prefer a smoother texture without seeds.
- If you don’t have an ice cream maker, you can freeze the mixture in a shallow container and stir every 30 minutes until it reaches sorbet consistency, but texture may vary.
- This sorbet is dairy-free, perfect for those avoiding lactose.
