Strawberry Sorbet Recipe
There’s nothing quite as refreshing as a scoop of Strawberry Sorbet when the weather warms up or you’re craving something sweet, fruity, and absolutely bursting with summer flavor. This homemade treat highlights the luscious tang of ripe strawberries with a bright twist of lemon and just enough sweetness to let the natural fruit shine through. Silky smooth, jewel-toned, and a breeze to whip up, Strawberry Sorbet is my go-to for impressing guests or indulging in a midday chill. Whether you serve it in fancy glasses or scoop it straight from the tub (I won’t tell!), this dessert is pure joy in every spoonful.
Ingredients You’ll Need
Each ingredient in this Strawberry Sorbet recipe is chosen for its essential role: the strawberries bring vibrant flavor and color, sugar adds the perfect sweetness, lemon juice gives it a zingy kick, and a pinch of salt balances everything to perfection. Even the water serves a purpose in achieving that signature sorbet texture!
- Fresh strawberries (1 pound, hulled and halved): Opt for the ripest, reddest berries you can find; their sweetness and aroma are the backbone of your sorbet.
- Granulated sugar (3/4 cup): Sweetens the mix just right and also helps create that classic smooth and creamy texture you crave in Strawberry Sorbet.
- Water (1/2 cup): Blends with sugar to form a simple syrup that lets all the other flavors blossom.
- Lemon juice (1 tablespoon): Freshly squeezed is best; it adds brightness and balances the sugar for a lively, clean aftertaste.
- Pinch of salt: Just a little is needed, but it beautifully rounds out all the other flavors for optimal harmony.
How to Make Strawberry Sorbet
Step 1: Make the Simple Syrup
Start by combining the sugar and water in a medium saucepan over medium heat. Stir gently until the sugar is completely dissolved and the liquid is clear, creating a smooth syrup. Remove the saucepan from heat and let the syrup cool down to room temperature—this step ensures your sorbet won’t taste grainy and blends together seamlessly later.
Step 2: Blend Everything Smooth
Add your hulled and halved strawberries to a blender or food processor along with the cooled simple syrup, a tablespoon of lemon juice, and that trusty pinch of salt. Blend everything on high until perfectly smooth—watch the vibrant strawberry color come to life!
Step 3: Strain for Silkiness (optional but delightful)
If you’re after the silkiest Strawberry Sorbet imaginable, pour the mixture through a fine mesh strainer into a bowl, using a spatula to help it along. This will leave any seeds or unwanted solids behind, giving your sorbet an impossibly smooth mouthfeel.
Step 4: Chill the Base
Transfer your strained (or unstrained, if you prefer a more rustic sorbet) mixture to the fridge and chill for at least an hour. This step really amplifies the fresh strawberry flavor and preps the base for churning, giving you even better results.
Step 5: Churn and Freeze
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions—usually about 20 to 25 minutes. If you don’t have an ice cream maker, no worries! Just freeze the mixture in a shallow dish, stirring every 30 minutes until it reaches that dreamy, scoopable texture, usually in about 3 to 4 hours.
Step 6: Firm It Up
Once churned, transfer your sorbet to an airtight container and tuck it into the freezer for at least 2 hours, or until it’s firm enough to scoop. For a softer consistency, you can add a splash of vodka or corn syrup to the mix before freezing.
How to Serve Strawberry Sorbet
Garnishes
The fun really begins once you start serving your Strawberry Sorbet! Top each scoop with a few fresh strawberry slices or a sprig of mint for a pop of color and freshness. A zesting of lemon or a handful of toasted coconut turns every bowl into a celebration.
Side Dishes
Pair your sorbet with crisp butter cookies, pistachio biscotti, or even a slice of warm pound cake for a delightful textural contrast. If it’s brunch time, serve alongside a fruit salad or atop Greek yogurt for a fun twist on breakfast.
Creative Ways to Present
Take your presentation to the next level by serving Strawberry Sorbet in hollowed-out lemon or orange halves, or nestled between layers of meringue and whipped cream for a play on classic pavlova. Tiny shooters or fancy dessert bowls make for an elegant dessert at any gathering.
Make Ahead and Storage
Storing Leftovers
Strawberry Sorbet keeps beautifully in the freezer when stored in an airtight container. Press a piece of parchment or plastic wrap directly onto the surface before sealing to prevent ice crystals and keep every scoop as smooth as the first.
Freezing
The sorbet will stay at its best quality for up to two weeks—after that, it’s still tasty, but might lose a bit of its fresh flavor and texture. If you made a double batch (why not?!), freeze in multiple small containers for convenience.
Reheating
No reheating needed for this dessert! If the sorbet is too firm straight from the freezer, just let it sit on the counter for five to ten minutes to soften slightly for super easy scooping.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Thaw the frozen strawberries first and drain any excess liquid before blending. This swaps seamlessly into the recipe and lets you enjoy Strawberry Sorbet even when fresh berries are out of season.
Can I make this recipe without an ice cream maker?
Yes, you can! Once your mixture is blended and chilled, pour it into a shallow dish and freeze, stirring vigorously every 30 minutes. This makes for a slightly less airy but still wonderfully creamy sorbet.
How do I keep sorbet from freezing too hard?
Add a tablespoon of vodka or a couple teaspoons of corn syrup before the final freeze. This helps prevent the sorbet from turning into a solid block, keeping it soft and scoopable every time.
Can I reduce the sugar in this recipe?
While you can cut back a little on the sugar, remember it’s not just for sweetness—sugar also helps the texture stay smooth. If you reduce it too much, your Strawberry Sorbet might be icy rather than creamy.
What other fruits can I use in this sorbet?
This recipe is a fantastic template for other berries or fruit! Try raspberries, peaches, or mangoes—simply substitute the same weight of fruit and keep the rest of the ingredients and steps the same.
Final Thoughts
If you’ve never made homemade Strawberry Sorbet before, now’s the time! It’s simple, dazzling, and absolutely addictive—a little taste of summer sunshine any time of year. Grab those strawberries, get blending, and share a bowl with someone who deserves a little sweet magic today!
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Strawberry Sorbet Recipe
- Total Time: 15 minutes (plus chilling and freezing)
- Yield: 6 servings
- Diet: Vegan, Gluten-Free
Description
Enjoy the refreshing taste of homemade Strawberry Sorbet with this easy recipe. Made with fresh strawberries, this dairy-free frozen dessert is perfect for a hot summer day.
Ingredients
Fresh Strawberries:
1 pound, hulled and halved;
Granulated Sugar:
3/4 cup;
Water:
1/2 cup;
Lemon Juice:
1 tablespoon;
Salt:
Pinch
Instructions
- Prepare Simple Syrup: In a medium saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, then cool to room temperature.
- Blend Ingredients: In a blender, combine strawberries, simple syrup, lemon juice, and salt. Blend until smooth.
- Strain Mixture: Pour through a fine mesh strainer to remove seeds.
- Chill and Freeze: Chill in the refrigerator for 1 hour, then churn in an ice cream maker. Freeze until firm.
Notes
- If you don’t have an ice cream maker, freeze the mixture in a dish and stir every 30 minutes until sorbet-like.
- Add vodka or corn syrup for a softer texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 110
- Sugar: 23g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
