Strawberry Sorbet Recipe

This uncomplicated yet delightful Strawberry Sorbet recipe allows the fresh, natural sweetness of strawberries to shine. With a scant handful of ingredients, including two cups of fresh strawberries and a pinch of salt, this refreshing treat could just as easily take center stage as a quick summer dessert.

I think the addition of half a cup of granulated sugar makes the sorbet palatable—for my taste, anyway—while two tablespoons of lemon juice bring out the flavor and balance the sweetness quite nicely. The 1/3 cup of water that’s called for in the recipe besides the berries, juice, and sugar aids the texture as well.

Ingredients

Strawberries, fresh: A superb source of vitamin C, with copious amounts of fiber; the epitome of natural sweetness.

Sugar: Sweetens and balances the sorbet’s tartness.

Juice of the Lemon: Contributes excitement and a zesty counterpoint.

Ingredient Quantities

• 2 cups fresh strawberries, hulled and halved
• 1/2 cup granulated sugar
• 1/3 cup water
• 2 tablespoons lemon juice
• Pinch of salt

Instructions

1. In a small saucepan, combine the water and granulated sugar, and set the heat to medium. Stir the mixture until the sugar has completely dissolved and you have formed a simple syrup. This should take around 5–10 minutes. Once it has cooled, you can use it in various cocktails, mocktails, and iced beverages.

2. Put the strawberry halves, with the hulls removed, into a food processor or blender.

3. Pour the cooled simple syrup into the blender with the strawberries.

4. Add a pinch of salt and pour in the lemon juice.

5. Purée the mixture until it is smooth and completely blended.

6. Try the concoction and alter the sweetness or acidity if necessary.

7. Press a fine-mesh sieve into a bowl and pour in the strawberry puree.

Take a spatula and press the puree through the sieve.

This will leave you with a smooth strawberry puree.

8. Pour the mixture that has been strained into an ice cream maker and churn in accordance with the manufacturer’s instructions, which are typically for about 20-25 minutes.

9. After churning, move the sorbet into a secure, air-tight vessel suited for freezing and let it sit in the freezer for no less than 2 hours so that it can attain a firm, solid state.

10. You may wish to scoop and serve the sorbet with fresh strawberries or mint leaves for garnish if desired.

Equipment Needed

1. Small saucepan
2. Spoon for stirring
3. Food processor or blender
4. Fine-mesh sieve
5. Bowl
6. Spatula
7. Ice cream maker
8. Freezer-safe, air-tight container
9. Measuring cups and spoons

FAQ

• Can I use frozen strawberries instead of fresh?Absolutely, frozen strawberries can be used. Just be certain to thaw and drain any excess liquid before you use them.
• How long does it take for the sorbet to freeze?It generally requires approximately 4-6 hours for complete freezing, but this can fluctuate depending on how your freezer is set up.
• What is the purpose of adding lemon juice?The flavor is enhanced by lemon juice, and a touch of acidity keeps the sorbet from being too sweet.
• Can I adjust the sugar content?You can indeed tailor the sugar content to your palate, but remember that it influences not only the flavor but also the texture and freezing point of your final product.
• How should I store leftover sorbet?Keep leftover sorbet in the freezer, sealed in an airtight container, to keep ice crystals from forming and thus preserve the sorbet’s texture.
• Can I make this sorbet without an ice cream maker?Certainly! To achieve a texture similar to that of the fully frozen mixture, you can pour it into a shallow dish and stir it every 30 minutes until it is completely frozen.

Substitutions and Variations

Use frozen strawberries instead of fresh, but make sure to allow them to thaw before using.
If using granulated sugar, you can substitute it with an equal amount of honey or agave nectar to get a different flavor in your baked goods.
Rather than water: Opt for coconut water or apple juice to impart a subtle additional flavor.
Use lime juice instead of lemon juice to get a somewhat different note of citrus.
In place of a pinch of salt: Use a small pinch of sea salt or Himalayan pink salt for a barely noticeable change in flavor.