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Pink Lemonade Sorbet

A refreshing and vibrant frozen treat that combines tart lemon and sweet cranberry flavors, perfect for summer gatherings or a cooling indulgence.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Frozen Treat
Cuisine: American, Summer
Calories: 180
Ingredients Method Notes

Ingredients
  

For the sorbet base
  • 1.5 cups fresh lemon juice Juicy, bright, and zesty, bringing the perfect tartness.
  • 1 cup granulated sugar Sweet, crystalline magic that balances the tartness of the lemon.
  • 1 cup water Essential for dissolving the sugar and forming the syrup base.
  • 0.5 cup cranberry juice Adds a splash of color and subtle sweetness with a hint of tartness.
  • 1 teaspoon lemon zest Aromatic shavings of lemon peel that enhance the citrusy flavor.
  • 1 teaspoon vanilla extract A warm, fragrant note that elevates the overall taste.
  • 0.5 cup heavy cream Provides a creamy texture for those seeking a silkier sorbet (optional).

Method
 

Preparation
  1. In a medium saucepan, combine the water and granulated sugar over medium heat. Stir occasionally until the sugar dissolves completely, creating a shiny syrup. Remove from heat and cool to room temperature.
  2. Add the fresh lemon juice, cranberry juice, lemon zest, and vanilla extract to the cooled syrup. Stir until well combined.
  3. If desired, fold in heavy cream for a creamier texture.
  4. Pour the mixture into a shallow dish or a freezer-safe container and place in the freezer.
  5. Stir the mixture every 30 minutes for 3-4 hours, until it reaches a frozen and slushy state.
  6. Serve immediately for a soft-serve experience or scoop into an airtight container for later enjoyment.

Notes

Use fresh lemon juice and quality cranberry juice for the best flavor. If making a dairy-free version, omit the heavy cream. Store in an airtight container to avoid freezer burn, good for up to 2 weeks.