This Pink Lemonade Sorbet is a vibrant and fun no-churn summer treat. Just a little bit of hands-on work and let your freezer do the rest!
When we were in San Francisco in April, one of the places I just had to go was Humphry Slocombe for a scoop of their secret breakfast ice cream. It’s an ice cream that’s loaded up with corn flakes and bourbon, and the answer is yes, there will be a copycat version coming in the next few weeks. While we were there, though, another flavor caught my attention and I just HAD to have it. The Pink Lemonade Sorbet!
I’ve had lemon sorbet and I love it, but something about pink lemonade just screamed – Ultimate Summer Treat – to me! It was everything I imagined it would be and more. Every lick of this pink lemonade sorbet unleashes a flurry of sweet and tart ballerina dancers in your mouth… or at least it feels that way! So obviously I had to make some of my own when I got back home!
You don’t need a fancy ice cream maker to make this either, you just need a little time. This sorbet is no churn and will actually be poured into a 5 x 9 in. bread pan and placed in the freezer to set for at least 6 hours. It’s made with just a handful of simple ingredients – sugar, water, lemon juice, lemon zest, and pink lemonade mix.
If you’re planning a get-together, simply whip this pink lemonade sorbet up the night before and take it out of the freezer just before serving. Then let your guests delight it this sorbet loaded with sour lemons and sugar. It’s not quite like the one I had in San Francisco, but still really good and perfect for summer!
- 2 3/4 cups water divided
- 1 1/2 cups granulated sugar
- 1/2 cup pink lemonade powder mix
- 1 cup fresh lemon juice
- 2 tbsp fresh lemon zest
- In a small saucepan over medium heat, combine 1 3/4 cup water and the sugar and bring to a boil, let boil for 1 minute until the sugar has dissolved. Remove from heat and stir in the remaining water, pink lemonade mix, lemon juice, and zest.
- Pour mixture into a 5 x 9 inch bread pan and freeze for 6+ hours to solidify.
Adapted from The Kitchn.
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Sue Schaetz says
I am wondering if I can double the recipe and use a 9 x 11 pan and freeze longer? Thank you ..Cannot wait to make it for my grandchildren!
Rebecca Hubbell says
Hi Sue, I believe that would work!