an army wife's guide to life

food and homemaking goodness

Strawberry Lemonade Sorbet

This might not be a totally original idea, I’m sure there are many recipes out there on how to make something like this, but I did not go find them. This is just something I put together to solve my ice cream craving. It’s not the same as ice cream, but still, it’s cold and delicious and that is what I’m looking for while the weather is hot (feels like 107° today!). It’s also something I made with things that I already had. OK, not entirely, I bought the strawberries with this in mind, but I didn’t really know what, exactly, I was going to do with it. And then it hit me. Use the giant jug of lemonade I’ve been drinking this week. It’s sweet and tart and perfect and delicious. So here it goes: homemade strawberry lemonade sorbet:

First, I washed, hulled and halved a pound of strawberries, and put them immediately into a blender, like so:

 Add to that 1 cup of lemonade:

And blend those suckers until everything is smooth.

Now, this is where I tasted it to see if it was sweet enough. And it definitely wasn’t. It still had that mouth-puckering lemonade taste (which I love by the way, and wouldn’t have changed, but hubby doesn’t like that nearly as much as I do), so I needed to add sweetener to it. You can make a simple syrup, if you only have sugar, which is just one cup water one  cup sugar, boil until dissolved (and you can make more or less than that, just keep things in equal parts), or honey, but I have agave nectar around, so I used that.

Now, I don’t know about most people, but I’m notoriously bad about measuring. I did it with the lemonade, but not the agave nectar, but I would estimate about a tablespoon went in. What I would recommend is that you just add it a little at a time until you get the right sweetness. If it’s too sweet, just add more lemonade, or a little bit of water to dilute it.

Next, it went into the ice cream machine, where I just followed the direction on how to work the dang thing and let it go.

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