A fat-free sorbet for July 4th cookouts

No-Churn Strawberry-Lemonade Sorbet sounded like an easy, fat-free dessert that anyone could make easily at home. It has only two ingredients, strawberries and lemonade mix. How difficult could it be?

Harder than it sounds, I discovered. Here’s the recipe”

Ingredients

16 ounces (about 4 cups) frozen strawberries

3 tablespoons frozen lemonade concentrate

Directions

  1. Add the strawberries and lemonade concentrate to a food processor and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The sorbet will keep for up to 2 months.
My lemon-strawberry sorbet, heavy on the leomn.


The three tablespoons of frozen lemonade concentrate stopped me because my concentrate was frozen and liquid. I measured out three tablespoons of the frozen part and added some extra liquid, which proved to be too much lemon (and I love lemon flavor). So I’d recommend dialing down the amount of lemon you use to suit your taste.

I’d also probably opt for fresh strawberries next time. A pound of frozen ones cost me $3.99 but this time of year, fresh ones are often on sale for less ($2.50) and they likely will be more flavorful.

With all those tweaks in mind, this can be a tasty July 4th fat-free dessert option. It does still have sugar (the amount is difficult to determine without nutritional info in the original recipe).

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