No-Churn Strawberry-Lemonade Sorbet Recipe

The easiest two-ingredient sorbet ever combines timeless summer drink tastes. The trick? Instead of ice cream, it's prepared in a food processor.

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Ingredients

[{"selector":"#anim-47fed069-8f35-40d3-8601-da14dee9db30 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Deselect All 16 ounces (about 4 cups) frozen strawberrie 3 tablespoons frozen lemonade concentrate

Process strawberries and lemonade concentrate in a food processor until smooth, scraping down the bowl with a rubber spatula.

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Freeze for 1 hour in an airtight container until scoopable. You may store sorbet for 2 months.

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