March 17, 2023
Review RecipeStrawberry Sorbet
This strawberry sorbet is an easy dessert bursting with sweet strawberry flavor that will cool you down on even the hottest of days.
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Table of Contents
Is there anything more refreshing than a bowl of icy strawberry sorbet on a hot day? With juicy strawberries being the stars of the show, this sweet concoction is easy to make with only a handful of simple ingredients and is perfect for satisfying your cravings.
Strawberry Sorbet Ingredients
You’ll need:
For the Simple Syrup
- ¾ cup water
- ¾ cup granulated sugar
For the Strawberry Base
- 2 pounds fresh strawberries, washed, tops removed and halved (or 2 pounds frozen strawberries)
- 1½ tablespoons freshly squeezed lemon juice
- 2 teaspoons fresh lemon zest
Substitutions And Additions
FRESH FRUIT: You can add other raw fruits such as fresh berries or fresh peaches to the strawberries in this easy strawberry sorbet recipe.
How to Make This Strawberry Sorbet Recipe
For the Simple Syrup
STEP ONE: Pour the water and granulated sugar into a 2 to 3-quart saucepan and heat over medium-high heat, stirring often. Once the sugar is completely dissolved, remove it from the heat and allow the syrup to cool completely.
OUR RECIPE DEVELOPER SAYS
Simple syrup is often used in cocktails and other recipes. It keeps well in the fridge for several weeks, so you could double or triple the batch and keep the leftovers for later.
For the Strawberry Base
STEP ONE: Add ½ of the capped strawberries to a blender. Blend on high until the berries are smooth.
PRO TIP:
You can use a food processor instead of a blender to make the sorbet if you choose.
STEP TWO: Add the remaining strawberries, fresh lemon juice, and lemon zest. Blend until smooth.
STEP THREE: Lower the blender speed to low and drizzle in the simple sugar syrup.
STEP FOUR: Pour the strawberry sorbet mixture into a 9×5-inch loaf pan. Cover with plastic wrap and freeze for at least 6 hours to overnight. Scoop and serve.
PRO TIP:
If the sorbet is too frozen to scoop, allow it to sit at room temperature for up to 20 minutes to soften a little bit.
How To Serve
Enjoy this frozen dessert when the weather is hot. Add it to an ice cream cone, or chocolate chip cookie cup for a bit of extra crunch. You can also serve it in a bowl with a scoop of whipped cream and a maraschino cherry on top.
Looking for other ways to use the spoils of your strawberry picking adventures? Our strawberry lemonade and strawberry cream cheese pie are two more ways to enjoy these juicy gems.
MORE STRAWBERRY RECIPES
Storage
IN THE FRIDGE: Homemade sorbet must be kept frozen and will melt if kept in the fridge.
IN THE FREEZER: Keep any leftovers of this homemade strawberry sorbet covered in plastic wrap or in an airtight container in the freezer for up to 2 months.
There’s nothing quite like the cool, refreshing taste of this beautiful red strawberry sorbet on a hot summer day. This easy-to-make frozen treat is perfect for satisfying your sweet tooth and a great way to use up all the strawberries from strawberry picking or when you have a freezer full of berries.
FREQUENTLY ASKED QUESTIONS
How long will strawberry sorbet last in the freezer?
This simple sorbet recipe will keep in the freezer for up to two months.
Can I use different fruit in this recipe?
This great recipe can be used as the base for any number of delicious sorbet recipes. Add more berries, peaches, or other fruit to your strawberries or leave the berries out altogether.
Can I use frozen strawberries in this recipe?
Frozen strawberries would also work to make this delicious sorbet.
More Recipes You’ll Love
- Strawberry Cake
- Strawberry Delight
- Strawberry Cobbler
- Strawberry Brownies
- Strawberry Shortcake Brownies
Strawberry Sorbet
This strawberry sorbet is an easy dessert bursting with sweet strawberry flavor that will cool you down on even the hottest of days.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 6 hours 20 minutes
Servings 5 cups
Ingredients
Simple Syrup
- ¾ cup water
- ¾ cup granulated sugar
Strawberry Base
- 2 pounds fresh strawberries, washed, tops removed and halved (or 2 pounds frozen strawberries)
- 1½ tablespoons freshly squeezed lemon juice
- 2 teaspoons fresh lemon zest
Instructions
Simple Syrup
- Pour the water and granulated sugar into a 2 to 3-quart saucepan and heat over medium-high heat, stirring often. Once the sugar is completely dissolved, remove from the heat and allow the syrup to cool completely.
Strawberry Base
- Add ½ of the capped strawberries to a blender. Blend on high until the berries are smooth.
- Add the remaining strawberries, lemon juice and lemon zest. Blend until smooth.
- Lower the blender speed to low and drizzle in the simple syrup.
- Pour the strawberry mixture into a 9×5 loaf pan. Cover with plastic wrap and freeze for at least 6 hours to overnight. Scoop and serve.
Notes
- Simple syrup is often used in cocktails and other recipes. It keeps well in the fridge for several weeks, so you could double or triple the batch and keep the leftovers for later.
- You can use a food processor instead of a blender to make the sorbet if you choose.
- If the sorbet is too frozen to scoop, allow it to sit at room temperature for up to 20 minutes to soften a little bit.
Nutrition
Calories: 875kcal | Carbohydrates: 221g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 20mg | Potassium: 1421mg | Fiber: 19g | Sugar: 195g | Vitamin A: 112IU | Vitamin C: 547mg | Calcium: 159mg | Iron: 4mg
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Comments
Sue says
So refreshing and delicious!