Strawberry Sorbet is just what you need! It’s easy to make and perfect for hot days. This homemade sorbet is bursting with the sweet taste of fresh strawberries and a touch of tangy lemon. Not only does it taste amazing, but it also looks beautiful.
In this blog, I’ll show you how to make this delicious dessert at home with just a few simple ingredients. You’ll need ripe strawberries, granulated sugar, lemon juice, and a pinch of salt.
I’ll also share some handy tips and variations so you can make the sorbet just the way you like it.
By the end of this blog, you’ll know everything you need to make a tasty batch of strawberry sorbet.
Ingredients
- Fresh strawberries
- Granulated sugar
- Lemon juice
- Salt
How To Make Strawberry Sorbet
1. Prepare the Strawberries:
Washing and Cleaning: Rinse the strawberries thoroughly under cold water to remove any dirt or residues.
Hulling: Remove the stems and hull the strawberries (cut out the leafy top and the small white core beneath it). Use a paring knife or a strawberry huller for ease.
Cutting: Slice the strawberries in half to make them easier to cook and blend.
2. Cook the Strawberry Mixture:
Combine Ingredients: In a medium saucepan, combine the halved strawberries, sugar, lemon juice, and a pinch of salt. Stir everything well to coat the strawberries evenly.
Cook: Heat over medium heat, stirring occasionally to prevent sticking or burning. The sugar will dissolve as the strawberries heat up, and they will start releasing their natural juices.
Simmer: Cook for 10-15 minutes until the strawberries are soft, slightly broken down, and swimming in a flavorful syrup. This step intensifies the strawberries’ natural flavor and helps the sugar blend thoroughly.
3. Blend the Mixture:
Transfer to a Blender: Carefully transfer the cooked strawberries and their syrup into a blender. Allow the mixture to cool slightly if it’s too hot.
Blend Until Smooth: Blend on high speed until the mixture is completely smooth. For an ultra-smooth texture, strain the purée through a fine-mesh sieve to remove seeds. This step is optional but recommended for a silky sorbet.
4. Chill the Purée:
Refrigeration: Pour the purée into a clean bowl and cover it with plastic wrap. Refrigerate for at least 2 hours, or until it is thoroughly chilled. Chilling ensures the sorbet churns effectively and achieves the correct texture.
5. Churn the Sorbet:
Ice Cream Maker: Pour the chilled purée into the bowl of an ice cream maker. Follow the manufacturer’s instructions (typically, it takes 20-30 minutes to churn).
Churning Process: As the sorbet churns, it will thicken and increase in volume due to air incorporation, creating a light and creamy texture.
6. Freeze the Sorbet:
Transfer to a Container: Once the sorbet has reached a soft-serve consistency, transfer it to a freezer-safe container. Smooth the surface with a spatula.
Final Freeze: Freeze for at least 2 hours to allow the sorbet to firm up completely. If it becomes too hard, let it sit at room temperature for 5-10 minutes before scooping.
7. Serve:
Scoop and Enjoy: Scoop the sorbet into bowls or glasses and serve immediately. Garnish with fresh strawberry slices, mint leaves, or a drizzle of berry syrup for an elegant presentation.
Substitutions and Variations
Substitutions:
Sweetener Alternatives: Replace granulated sugar with honey, agave syrup, maple syrup, or a sugar substitute like stevia for a healthier or sugar-free version.
Citrus: Substitute lemon juice with lime juice or orange juice for a different citrus profile.
Other Fruits: Combine strawberries with other fruits like raspberries, blueberries, or peaches for a mixed-fruit sorbet.
Dairy-Free Creaminess: Add a small amount (2-3 tablespoons) of coconut cream or almond milk to the purée for a creamier texture.
Variations:
Herbal Infusion: Add fresh herbs like basil or mint while cooking the strawberries. Remove the herbs before blending for a subtle herbal note.
Boozy Sorbet: Add 1-2 tablespoons of vodka, champagne, or a fruity liqueur like Cointreau to the purée before churning. Alcohol lowers the freezing point, keeping the sorbet soft.
Spiced Sorbet: Add a pinch of cinnamon or nutmeg for a warm, spiced twist.
Chocolate Strawberry: Drizzle melted dark chocolate over the sorbet before serving or mix in mini chocolate chips after churning.
Storage Tips
Store the sorbet in an airtight container in the freezer to prevent ice crystals from forming.Place a sheet of plastic wrap directly on the sorbet’s surface before sealing the container to preserve freshness.Consume within 1-2 weeks for the best flavor and texture.
Tips for Making Strawberry Sorbet
- Use the ripest and sweetest strawberries for the best taste.
- Adjust the sugar to your liking based on how sweet the strawberries are.
- For a creamier sorbet, add 1/4 cup of heavy cream or half-and-half to the purée before churning.
- Try adding different flavors like a splash of balsamic vinegar, a pinch of black pepper, or a bit of vanilla extract for a unique twist.
- Keep the sorbet in an airtight container in the freezer for up to 2 months.
- Enjoy your homemade strawberry sorbet – it’s refreshing and full of flavor!
Strawberry Sorbet
Ingredients
- 2 lbs 900g fresh strawberries, hulled and halved
- 1 cup 200g granulated sugar
- 2 tablespoons lemon juice
- Pinch of salt
Instructions
Prepare the Strawberries:
- Wash the strawberries, remove the stems, and cut them in half. Place the halved strawberries into a large bowl.
Cook the Strawberry Mixture:
- In a medium saucepan, combine the strawberries, sugar, lemon juice, and a pinch of salt. Cook over medium heat, stirring frequently, until the sugar is fully dissolved and the strawberries release their juices, about 10-15 minutes.
Blend the Mixture:
- Transfer the cooked strawberries to a blender and blend until smooth. If desired, strain the purée through a fine mesh sieve to remove the seeds. You should end up with about 2 cups of smooth purée.
Chill the Purée:
- Pour the strawberry purée into a clean bowl and refrigerate for at least 2 hours, until it is thoroughly chilled.
Churn the Sorbet:
- Once chilled, pour the purée into an ice cream maker and churn according to the manufacturer's instructions, typically 20-30 minutes. The sorbet will thicken and increase in volume as it churns.
Freeze the Sorbet:
- Transfer the churned sorbet to a freezer-safe container and freeze for at least 2 hours until firm. If the sorbet becomes too hard, let it sit at room temperature for 5-10 minutes before scooping.
Serve:
- Scoop the strawberry sorbet into bowls or glasses and serve immediately. Optionally, garnish with fresh strawberry slices for an extra touch.