Pink Lemonade Sorbet
A refreshing sweet-tart sorbet made with fresh lemon juice and cranberry juice, perfect for hot summer days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 1/2 cups fresh lemon juice
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup cranberry juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream (optional)
Instructions
- Combine the water and sugar in a medium saucepan over medium heat. Stir until the sugar dissolves to form a syrup, then let it cool to room temperature.
- Add the lemon juice, cranberry juice, lemon zest, and vanilla extract to the cooled syrup. Stir well.
- If using heavy cream, mix it in until evenly incorporated.
- Pour the mixture into a shallow dish or freezer-safe container.
- Place the container in the freezer and stir every 30 minutes for about 3-4 hours until the sorbet is slushy and frozen.
- Serve immediately or store in an airtight container. Garnish with lemon zest or mint if desired.
Notes
For best flavor, use freshly squeezed lemon juice. Substitute cranberry juice with pomegranate or raspberry for variations.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 13g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 25mg
Find it online: https://yummyfirst.com/pink-lemonade-sorbet/