Grilled Strawberries with Lemon Sorbet and Cranberry Syrup

Yield: 16 servings (serving size: 1/4 cup sorbet, 12 tablespoons syrup, and 3 strawberries)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 255
  • Calories from fat: 11%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.4g
  • Carbohydrate: 65.9g
  • Fiber: 1.2g
  • Cholesterol: 0.3mg
  • Iron: 0.3mg
  • Sodium: 4mg
  • Calcium: 11mg


  • 2 cups sugar
  • 2 cups water
  • 1 1/2 cups fresh lemon juice
  • 1 1/4 cups sugar
  • 5 cups cranberry juice cocktail (at room temperature)
  • 1/2 cup fresh lemon juice (at room temperature)
  • 48 medium strawberries
  • 1 cup sifted powdered sugar
  • Cooking spray


  1. Combine 2 cups sugar and water in a large heavy saucepan. Bring to a boil; cook 1 minute or until sugar dissolves. Add 1 1/2 cups lemon juice; stir well. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze lemon sorbet 8 hours or until firm.
  2. Place 1 1/4 cups sugar in a Dutch oven. Place over medium heat; cook until sugar is golden (do not stir). Carefully add cranberry juice and 1/2 cup lemon juice, stirring constantly (mixture will bubble vigorously); cook 35 minutes or until reduced to 2 1/4 cups. Cover and chill.
  3. Prepare grill. Thread 3 strawberries onto each of 16 (6-inch) skewers. Dredge skewers in powdered sugar. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until thoroughly heated. Serve with sorbet and syrup.
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