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. 

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.  


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

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