Growing Chefs! Ontario No Churn Fruit Sorbet

No Churn Fruit Sorbet

You can’t get any easier than this no churn fruit sorbet. It is a great way to use delicious summer berries, to make into a healthy happy snack to cool you down.”
2-4 servings
1 pound fresh local strawberries, or other local fruit1 cup sugar1/2 cup water1/4 cup lemon juice pinch of salt optional: a small handful of wild herbs, such as mint, chamomile, or bee balm
Cutting boardSpatulaKnife or safe chopperFood processor or blender9” dishSpoonsSmall potMeasuring cupsLiquid measuring cup

Get Organized!

Gather all your ingredients and equipment before you get started!

Get Prepped!

Wash and hull the strawberries by cutting off the green tops and then slice them into quarters. Place into a bowl. Cut the lemons in half and juice them. Measure out ¼ cup of lemon juice.

Get Cooking!

In a medium saucepan, combine water and sugar. Bring the mixture to a boil over medium heat, and then reduce to simmer, stirring frequently, until sugar is completely dissolved. If using herbs, add after syrup has come to a boil. Remove from heat and allow to cool almost completely, and strain out herbs.

Add strawberries and lemon juice to a food processor or blender. Pulse fruit until broken down, but still somewhat chunky. Turn up the blender and add cooled syrup. Continue to process until very smooth.

Pour sorbet mixture into a 9″ cake pan or other shallow, freezer safe container. Place in freezer. Every 30 minutes or so, remove sorbet pan from freezer and use a fork to break up, stir, and smash chunks of sorbet. Smooth and even out sorbet before returning to the freezer. Repeat stirring process until mixture is completely frozen, over 2 – 4 hours. To serve, scoop into bowls and enjoy!