Why You’ll Love This Recipe
Strawberry Sorbet is the perfect frozen dessert to cool off on a warm day. Here’s why you’ll love it:
- Naturally sweet: Made with fresh strawberries, this sorbet is packed with pure fruit flavor.
- Simple ingredients: Only a few basic ingredients are needed to create this refreshing treat.
- Customizable: Adjust the sweetness or add a pinch of other seasonings to make it your own.
- No dairy: This sorbet is a great dairy-free option, making it suitable for those with dietary restrictions.
- Perfect for summer: With vibrant strawberries and a refreshing lemon touch, it’s an ideal dessert for outdoor gatherings and hot days.
Ingredients
Here’s what you’ll need to make this refreshing Strawberry Sorbet:
- 4 cups fresh strawberries, hulled and sliced
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the simple syrup: Combine the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves completely to create a simple syrup. Remove from heat and let it cool.
- Puree the strawberries: In a blender, combine the hulled and sliced strawberries, cooled simple syrup, lemon juice, and vanilla extract. Puree until smooth.
- Strain the mixture (optional): If you prefer a smoother sorbet, strain the mixture through a fine-mesh sieve to remove any seeds. This step is optional but can help with texture.
- Churn in an ice cream maker: Pour the strawberry mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes until the sorbet firms up.
- Freeze before serving: Transfer the sorbet to an airtight container and freeze for at least 2 hours to allow it to firm up completely.
- Serve: Once the sorbet is firm, scoop and serve. Enjoy your refreshing homemade strawberry sorbet!
Servings and Timing
This recipe makes about 4 servings.
- Preparation time: 10 minutes
- Churn time: 20-25 minutes
- Freezing time: 2 hours
- Total time: Approximately 2.5 hours
Variations
- Add mint: For a refreshing twist, blend in some fresh mint leaves when pureeing the strawberries.
- Use other fruits: Feel free to substitute strawberries with other fruits like raspberries, mango, or peaches for different flavor profiles.
- Sweeten to taste: If your strawberries aren’t as sweet as you’d like, adjust the amount of sugar or try using honey or maple syrup instead.
Storage/Reheating
- Freezer: Store any leftover sorbet in an airtight container in the freezer for up to 1-2 weeks.
- Reheating: Allow the sorbet to sit at room temperature for a few minutes if it becomes too hard to scoop.
FAQs
Can I make this sorbet without an ice cream maker?
Yes! If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze it. Stir the sorbet with a fork every 30 minutes for the first 2 hours to break up the ice crystals, then let it freeze completely.
Can I use frozen strawberries?
Yes! You can substitute frozen strawberries for fresh ones. Just thaw them before blending to achieve a smoother consistency.
How do I make this sorbet smoother?
If you want an extra-smooth texture, strain the strawberry mixture through a fine-mesh sieve to remove the seeds. You can also blend it for longer until it reaches a silky consistency.
How sweet is this sorbet?
The sweetness of the sorbet is adjustable to your taste. If you prefer a sweeter sorbet, add more sugar or honey until it meets your preference.
Can I make this sorbet ahead of time?
Yes! This sorbet can be made ahead of time and stored in the freezer for up to 1-2 weeks.
Can I make this sorbet without lemon juice?
The lemon juice helps balance the sweetness and enhances the fruit’s flavor, but you can omit it if you prefer. Just keep in mind that it may taste sweeter without the tangy contrast.
Can I use a different sweetener instead of sugar?
Absolutely! You can substitute the granulated sugar with honey, agave syrup, or another sweetener of your choice. Just be sure to adjust the amount to suit your taste.
How long will this sorbet last in the freezer?
If stored properly in an airtight container, this strawberry sorbet can last up to 1-2 weeks in the freezer.
Can I add other flavors to this sorbet?
Yes! You can infuse the simple syrup with herbs like basil or thyme for a unique flavor, or try adding vanilla bean seeds for a deeper taste.
Can I use this recipe with other berries?
Definitely! This recipe works with a variety of fruits, so feel free to experiment with blueberries, raspberries, or blackberries.
Conclusion
Strawberry Sorbet is a light, refreshing, and naturally sweet treat that’s perfect for any occasion, especially on a hot summer day. With its fresh fruit flavor, creamy texture, and easy preparation, it’s sure to become a favorite in your recipe collection. Plus, it’s a healthier alternative to store-bought ice cream, allowing you to indulge in a guilt-free, homemade frozen dessert!
Strawberry Sorbet
- Prep Time: 10 minutes
- Cook Time: undefined
- Total Time: Approximately 2.5 hours
- Yield: 4 servings
- Category: Dessert
- Method: Freezing
- Cuisine: American
Description
A refreshing and naturally sweet dessert made with fresh strawberries, Greek yogurt, and a hint of lemon. This easy-to-make strawberry sorbet is the perfect treat for warm days, offering a healthier and customizable alternative to traditional ice cream.
Ingredients
4 cups fresh strawberries, hulled and sliced
3/4 cup granulated sugar
1/2 cup water
1 tablespoon lemon juice
1 teaspoon vanilla extract
Instructions
- Prepare the simple syrup: Combine the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves completely to create a simple syrup. Remove from heat and let it cool.
- Puree the strawberries: In a blender, combine the hulled and sliced strawberries, cooled simple syrup, lemon juice, and vanilla extract. Puree until smooth.
- Strain the mixture (optional): If you prefer a smoother sorbet, strain the mixture through a fine-mesh sieve to remove any seeds. This step is optional but can help with texture.
- Churn in an ice cream maker: Pour the strawberry mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes until the sorbet firms up.
- Freeze before serving: Transfer the sorbet to an airtight container and freeze for at least 2 hours to allow it to firm up completely.
- Serve: Once the sorbet is firm, scoop and serve. Enjoy your refreshing homemade strawberry sorbet!
Notes
For a smoother sorbet, strain the mixture through a fine-mesh sieve to remove seeds.
If you don’t have an ice cream maker, you can freeze the mixture in a shallow dish and stir it every 30 minutes for the first 2 hours to break up ice crystals.
Feel free to add more or less sweetener based on the sweetness of your strawberries.
Nutrition
- Serving Size: 1 scoop
- Calories: Approximately 120 kcal
- Sugar: Varies with sweetener
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: None
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
