85% would make this again

Lemon Strawberry Sorbet

Q: How to make lemon and strawberry sorbet?

Make each sorbet separately by blending fruit with simple syrup (water + sugar) and a splash of citrus for brightness. Chill the mix, then freeze it by stirring every 30–40 minutes until smooth. This keeps it creamy without a machine. For swirls, layer spoonfuls of strawberry and lemon into a tub before it fully freezes.

Q: Is lemon sorbet healthier than ice cream?

In general, lemon sorbet has fewer calories and no dairy fat, so it’s lighter than most ice creams. But it still has quite a bit of sugar. So if you want something lower in fat and calories, sorbet can be a better treat. Just go easy on how much you serve.

Q: Does lemon go well with strawberries?

Absolutely. Lemon adds a fresh, zippy tang that brings out the berry’s sweetness in a bright, lively mix. It balances the flavour beautifully and keeps the sorbet refreshing, not too sweet.

Q: Is sorbet just blended frozen fruit?

Not quite. Sorbet starts with fruit plus water and sugar—sometimes corn syrup, honey, or alcohol too. Pureed fruit alone would freeze icy; sugar helps keep it smooth by lowering the freezing point and stopping giant ice crystals.

Q: What makes sorbet so creamy?

Creaminess comes from fine ice crystals and body in the base. Fruit with natural pectin or fiber, like berries, gives more texture. Adding syrup or a bit of alcohol slows freezing and keeps the sorbet scoopable. Stirring well during freezing also helps.

Q: What is the healthiest sorbet?

Fruit-based sorbets with less added sugar are your healthiest bet. Raspberry sorbet often tops the list thanks to its antioxidants, natural tartness, and minimal sugar. Lemon sorbet is also a solid choice, low in calories and high in vitamin C.

Vish G

August 25, 2025

Lemon Strawberry Sorbet is proof that fruit can throw a party in your freezer. The bright lemon keeps things zesty while the strawberry brings the sweet charm. Scoop it out and you’ll get those pretty swirls that look as good as they taste.

PREP TIME

30 MIN

COOK TIME

360 MIN

SERVINGS

16 scoops

Ingredients

For the Strawberry Sorbet
600 g ripe strawberries, hulled
120 g granulated sugar
45 g light corn syrup (≈ 3 Tbsp)
1–2 Tbsp lemon juice (to taste)
Pinch of salt
For the Lemon Sorbet
240 ml fresh lemon juice (from 6–8 lemons)
Zest of 2 lemons
200 g granulated sugar
60 g light corn syrup (≈ 4 Tbsp)
360 ml water
Pinch of salt
Optional: 1–2 tsp vodka or limoncello (helps scoopability)

Instructions

Toss strawberries with sugar and a pinch of salt. Let sit 20–30 minutes until juicy, then blend smooth with corn syrup and 1 tablespoon lemon juice. Taste and adjust with more lemon if needed. Strain for a seed-free base. Chill until cold.
Heat water with sugar, salt, and lemon zest until sugar dissolves. Stir in corn syrup, then cool and strain out zest. Add lemon juice and optional vodka, taste to balance sweet and tart. Chill until cold.
Pour each cold base into its own shallow dish or tray. Place in the freezer. After 1 hour, scrape and stir with a fork or whisk to break up ice crystals. Repeat every 30–40 minutes for about 3–4 hours, until each sorbet is evenly frozen and fluffy.
Once both are frozen and smooth, let them sit at room temperature for 5 minutes to soften slightly. Use two spoons to alternate adding scoops of strawberry and lemon sorbet into a freezer-safe tub. Press gently to fill gaps but do not stir, so the colours stay separate in streaks.
Cover with parchment or cling film pressed against the surface, add a lid, and freeze for at least 2 more hours until firm.
To serve, dip your scoop in hot water, shake off excess, and scoop straight down for swirls of red and yellow.