Strawberry & Meyer Lemon Sorbet Recipe

Make simple syrup

Combine 0.5 cup granulated sugar and 0.5 cup water in a small saucepan over medium heat. Stir until the sugar fully dissolves and the mixture comes to a gentle simmer. Remove from heat and let cool to room temperature (about 10–15 minutes).

Prepare strawberries

While the syrup cools, hull and halve enough strawberries to measure 1.5 cups. If strawberries are large, quarter them. Reserve 0.25 cup thinly sliced strawberries for garnish and set aside in the refrigerator.

Blend the base

Place the 1.5 cups prepared strawberries in a blender or food processor. Add 0.25 cup freshly squeezed Meyer lemon juice, 1 tablespoon finely grated Meyer lemon zest, 1 tablespoon light corn syrup (optional), the cooled simple syrup, and 1 teaspoon fine sea salt. Purée until completely smooth, scraping down sides as needed (about 30–45 seconds).

Taste and adjust

Taste the puréed mixture. Adjust sweetness or acidity as needed: add up to 1–2 teaspoons extra sugar (dissolved) if too tart, or a teaspoon more lemon juice if it needs brightness. Remember the flavor will mute slightly when frozen.

Strain for texture (optional)

For an ultra-smooth sorbet, strain the purée through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract as much liquid as possible, discarding seeds and solids. If you prefer a bit of texture, skip straining.

Chill before churning

Cover the sorbet base and refrigerate until thoroughly chilled, at least 1 hour (or up to overnight). Chilling improves texture and helps the ice cream maker work efficiently.

Churn

Pour the chilled base into a prepared ice cream maker and churn according to the manufacturer's instructions until it reaches soft-serve consistency (usually 20–30 minutes). The mixture should be thickened and scoopable but still slightly soft.

Firm up in freezer

Transfer the churned sorbet into an airtight container, smoothing the top with a spatula. Press a piece of parchment paper directly onto the surface to prevent ice crystals, then seal the container. Freeze for at least 2–4 hours to firm to scoopable texture.

Serve

Spoon or scoop sorbet into chilled bowls or glasses. Garnish each serving with the reserved thinly sliced strawberries, a small Meyer lemon twist or thin slice, and a mint leaf if using.

Storage

Keep sorbet in an airtight container in the coldest part of your freezer for up to 2 weeks. Let soften at room temperature for 5–10 minutes before scooping if very hard.