Strawberry Sorbet

Collegiate Culinaire: Strawberry Sorbet

So yummy. So summery. Too perfect.

Prep Time: 10 minutes

Yield: 4-6 servings


  • 2 cups hulled strawberries, fresh or frozen
  • 2 tsp. lemon juice
  • 2 cups low-fat milk
  • 1/4-1/2 cup sugar or sugar substitute


  1. Place strawberries in a food processor or blender and puree until smooth. If you do not want the seeds, pour the mixture through a mesh strainer and into a bowl. Otherwise, just pour the puree directly into a bowl.
  2. Stir in the milk, lemon juice, and sugar (adjust amount to reach desired sweetness). Refrigerate at least 2 hours (if not overnight) until the mixture is thoroughly chilled.
  3. Pour the chilled mixture into the bowl of an ice cream maker and freeze according to the manufacturer’s instructions.

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