The nostalgic flavors of a classic summertime drink come together in the easiest ever two-ingredient sorbet. The trick? It's made in a food processor rather than an ice cream machine.

No-Churn Strawberry-Lemonade Sorbet

strawberries

lemonade

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.

Delicious. Strawberries and the concentrate add plenty of sugar to this - no need to add any more. 

Unfortunately this was not a good recipe.    It seemed bland and needed sugar.   I looked at several other sorbet recipes and see that they all have sugar…..some have a lot of sugar.   I added some sugar and based on other feedback from different recipes I also strained the mixture to catch the seeds.    I’m freezing it now and hope it’s ok.   

no-churn strawberry-lemonade sorbet

Cook Time: 10 minutes

Total: 1 hours, 10 minutes

Servings: 4

Author : Food Network Kitchen

Ingredients

Instructions

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