Strawberry Sorbet

star rating (19) rate this recipe »
dairy free, quick-n-easy
Recipe photo
Hands-on time:
Total time:
Yield: about 1 quart sorbet

Recipe photo

Sorbet includes just a few simple ingredients, and is incredibly simple to make. Intensely strawberry-flavored, it's also a brilliant red. It's a striking dessert, whether served alone or paired with simple butter cookies.

The first recipe makes an icy/granular sorbet; the second, a smoother sorbet, due to it being "churned" in an ice cream maker. (By the way, our thanks to the folks at Cuisinart for this recipe, which comes with their ice cream maker.) Feel free to use the citrus juice you prefer, whichever sorbet you make; lemon, lime, and orange are all good choices. We haven't tried grapefruit, but assume that would be fine, too.

Once you have the method nailed, it's fun to experiment with other fruits. Peaches spring immediately to mind; bananas and oranges should work, too. Don't be afraid to try combinations, too; what's the worst that can happen? You'll have a tasty "slushy" to drink.

Strawberry Sorbet

star rating (19) rate this recipe »
dairy free, quick-n-easy
Hands-on time:
Total time:
Yield: about 1 quart sorbet
Published: 01/01/2010

Ingredients

Simple Freezer Sorbet

  • 1 cup water
  • 3/4 cup sugar
  • 2 1/2 cups strawberries; frozen are fine
  • 1/3 cup freshly squeezed lemon juice

Churned Sorbet

  • 1 cup sugar
  • 1 cup water
  • 1/4 cup light corn syrup
  • 1 quart fresh strawberries
  • 1/4 cup freshly squeezed lime juice or lemon juice

Tips from our bakers

  • To keep sorbet hard but still "scoopable" in the freezer, stir 3 tablespoons vodka into the berry/sugar mixture before freezing. The alcohol will keep the sorbet from becoming ice-cube solid.

Directions

see this recipe's blog »

First, decide which sorbet you'd like to make. The Simple Freezer Sorbet requires only a food processor and freezer; the Churned Sorbet requires an ice cream maker.

To make Simple Freezer Sorbet
1) Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool.

2) If you're using frozen strawberries, thaw them enough that they're not rock-hard; a few icy spots are OK.

3) If you're using fresh strawberries, wash and trim off the hulls.

4) Place the strawberries in the work bowl of a food processor. Process until fairly smooth, but not puréed.

5) Add the syrup and lemon juice, and pulse briefly, just to combine. The syrup doesn't have to be cold, but it shouldn't be boiling hot, either. Lukewarm or cooler is fine.

6) Place the mixture in a shallow pan; an 8" x 8" or 9" round cake pan are both good choices. Place the pan in the freezer. There's no need to cover it.

7) After 2 hours, use a fork or spoon to stir it around, bringing the frozen edges into the center. Return to the freezer.

8) Continue to stir every hour or so, until the sorbet is nearly as firm as you like. This may be as little as 4 hours total, start to finish; or it may take longer, depending on the temperature of your freezer. Once the sorbet is entirely icy (like a slush drink), you can purée it in a food processor or using a hand blender, if you like. Place in a bowl, cover, and return to the freezer.

9) Sorbet should be ready to serve about 4 to 6 hours after you first put it into the freezer. Waiting a couple of hours beyond that will solidify it beyond scoopable. To serve beyond that window, allow sorbet to soften slightly at room temperature; this will only take about 10 minutes. Scoop into dishes and serve.

Yield: about 1 quart.

To make Churned Sorbet
1) Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool.

2) Place the strawberries and citrus juice in a food processor, and purée till completely smooth.

3) Press the purée through a fine-mesh strainer, to remove the seeds.

4) Combine the seedless purée with the corn syrup and sugar syrup. Chill for 1 hour, or until refrigerator-cold.

5) Make the sorbet according to the manufacturer's directions for your ice cream maker. The finished sorbet will be fairly soft; "ripen" it for a couple of hours in the freezer to firm it up, if desired.

Yield: about 1 quart sorbet.

Reviews

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  • star rating 07/21/2014
  • JAINIE from KAF Community
  • This sorbet is the best! Can't get enough..I added a wonderful ice cream maker attachment to my ever faithful KitchenAid and it so easy and fun. I followed advice of others and just used my immersion blender v. straining out good stuff. Faster/easier and Gramp would have flipped if I wasted anything strawberry 😐 I also would really like to contain my wt. while enjoying everything, so, I tried substituting this safe//sweet, old really, sweetener called Truvia (Stevia). Excellent! I used the same amount as sugar, sweet is big here. The only difference was that it was more aerated, which I really loved. Our best Sturgeon Bay WI cherries were my second attempt. They can be quite "tart", but, with the Truvia, and everything else the same, it was beyond words 😊
  • star rating 06/19/2014
  • Kathy from Granada Hills, CA.
  • This is a fabulous and easy to make recipe. I used raspberries and added 2 tablespoons vodka so that the mixture wouldn't freeze solid. It took a bit of time to strain out all of the raspberry seeds but the finished product was worth it. I used my ice cream maker. The finished sorbet was very good the day it was made and even better the next day. I don't usually like sorbet but I would definitely make this again.
  • star rating 05/03/2014
  • Sheila from Alexandria, VA
  • This is absolutely delicious! And SO easy! I didn't use my ice cream maker this time, just to see how it works, and it was a bit chunky, but wow! Who cares? I added vodka, as suggested, to keep it slushy - what could be bad? :). Next time, I think I'll try adding Limoncello instead of vodka. More lemony? Why not? Thanks for a new go-to dessert for the summer! Try this - you won't be sorry.
  • star rating 06/02/2013
  • Addie from Twin Cities, MN
  • Well, I'm in heaven... Yesterday I made the Chocolate Decadence Ice Cream and today I made the Strawberry Sorbet. I did my prep work yesterday. I tried the straining the seeds thing but didn't seem to have much luck with that so I just put everything thing. I also don't have a food processor, so I used my food mill with the grate with the largest holes - seemed to work okay. Put everything in the fridge and chilled overnight. This morning I put the mixture in my new Cuisanart Ice Cream maker and 25 minutes later, I had absolutely delicious sorbert - I almost had sorbert for breakfast. Just a suggestion - I discovered my local liquor store sells the little "airplane" size bottles of selected liquors for between $.99 -$1.59 - perfect for recipes. The 3 tablespoons of vodka was about 1/2 of one of those bottles. Just perfect for recipes!
  • star rating 05/28/2013
  • Heather J from Arvada, Co
  • I made this sorbet with the first berries of the season and my husband thought he was in heaven. Then at his suggestion i mixed about 2 cups of this sorbet lightly frozen into a batch of vanilla ice cream so there were thick swirls. Truly an awesome dessert.
  • star rating 04/18/2013
  • LETICIA from POUGHKEEPSIE NEWYORK
  • One of the most delicious sorbets that I have ever tried! The recipe is out of this world!! Amazing!
  • star rating 10/13/2012
  • smoldovan from KAF Community
  • I found this recipe in an ice cream recipe book about 25 years ago. It is absolutely heavenly. I make it every year, buying flats of strawberries at a time; well worth the volume of work involved. I freeze in small jelly jars for individual servings as wanted. The recipe I use is similar to the simple freezer recipe posted. The only change in my recipe is making a simple syrup, and using 1/2 a cup of orange juice instead of lemon or lime juice. I have alternately mashed or pureed the strawberries. This past summer, I decided to strain the mixture before churning in the ice cream maker. Loved it.
  • star rating 02/28/2012
  • jgagne21 from KAF Community
  • Just made this today. Super easy and really delicious and also very cheap. Next time though, I think I'll double the recipe. Definitely recommend making it.
  • star rating 09/10/2011
  • coconutie from KAF Community
  • I have to say that the churned sorbet is delicious! The taste is velvety on the tongue and extremely addicting! When I first made this dessert, I couldn't get enough of it but told myself to stop. If you cut the strawberries up into halves or fourths, it does make the blending a bit easier and faster. It doesn't really matter if you take the seeds out of the strawberry goo, I just think it adds more time into my day. So, you don't need a mesh strainer! Surprisingly, this is good between two chocolate chip cookies, homemade of course! Good for any refreshing treat and it counts as fruit!
  • star rating 08/15/2011
  • gwelniak from KAF Community
  • Easy prep, super fast if you use frozen berries and have your frozen dessert maker (mine's Cuisinart) bowl stored in the freezer.
1 2  All  
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