Description
Get ready for a burst of pure, vibrant refreshment with this incredible Strawberry Citrus Ice! This isn’t ice cream; it’s a stunningly bright and flavorful sorbet or Italian ice, completely dairy-free and packed with fruit flavor. It’s the perfect way to cool down on a warm day
Ingredients
Simple Syrup:
- Sugar: 3/4 cup
- Water: 1/2 cup
Fruit Base:
- Fresh Strawberries, hulled: 3 cups (about 1 pint or slightly more)
- Lime Juice: 1/4 cup (from about 2-3 limes)
- Orange Juice: 1/4 cup (from about 1 medium orange)
Essential Equipment Note:
- Ice Cream Maker (with freezer bowl frozen according to manufacturer’s instructions
Instructions
Let’s make this vibrant Strawberry Citrus Ice! Remember to freeze your ice cream maker’s bowl well in advance (usually 12-24 hours). First, prepare the simple syrup.
In your small saucepan, combine the 3/4 cup sugar and 1/2 cup water. Place it over medium heat and bring the mixture to a boil, stirring constantly just until the sugar is completely dissolved. You don’t need to cook it longer.
Once the sugar is dissolved, remove the saucepan from the heat. Pour the hot syrup into a separate bowl to help it cool faster. Cool it slightly at room temperature, then cover the bowl and refrigerate until the syrup is thoroughly cold – at least an hour or two.
While the syrup chills, prepare the fruit base. Place the 3 cups of hulled fresh strawberries, 1/4 cup fresh lime juice, and 1/4 cup fresh orange juice into your blender or food processor. Process until the mixture is completely smooth and pureed. If you prefer a seedless ice, you can strain this puree through a fine-mesh sieve now, pressing gently, though I often skip this for a more rustic texture. Chill this fruit puree as well, if possible.
Once the simple syrup is completely cold, add it to the cold strawberry-citrus puree. Pulse or whisk briefly just to blend the two mixtures together thoroughly. You should have a vibrant, cold liquid base.
Pour this cold mixture into the frozen canister of your ice cream maker. Churn according to the manufacturer’s directions – this usually takes about 20-30 minutes, depending on your machine. The mixture should reach the consistency of soft-serve ice cream or a thick slushy.
You can serve the Strawberry Citrus Ice immediately for a softer texture. For a firmer, more traditional sorbet/ice consistency, transfer the churned mixture to airtight freezer containers. Press plastic wrap directly onto the surface to prevent ice crystals, then seal the containers. Allow about 1/2 inch of headspace for expansion.
Freeze the churned ice in the containers for at least 2-4 hours, or until firm enough to scoop easily. Enjoy this incredibly refreshing homemade treat!
