No-Churn Strawberry Lemonade Sorbet
Two strawberry lemonade sticks, a can of condensed milk, and a freezer. No ice cream machine and no cooked custard, just a scoopable pink sorbet.
- 2 sticks Wyler's Light Strawberry Lemonade in the collection →
- 1 can (14 ounces) sweetened condensed milk
- 1 1/2 cups very cold water
- A pinch of salt
- Fresh strawberries, sliced, to serve (optional)
- 01
Whisk the sticks into the cold water until completely dissolved.
- 02
Whisk in the condensed milk and the pinch of salt until the mixture is one smooth pink.
- 03
Pour into a loaf pan, press a sheet of parchment or wrap onto the surface, and freeze.
- 04
At the two-hour mark, stir once from the edges to the middle. That is the only stirring the recipe needs.
- 05
Freeze at least four hours more, then scoop. It keeps about a week in the freezer.