It’s almost Memorial Day Weekend!
Strawberry sorbet made from fresh strawberries is one of my favorite dessert components of all time. I love using this strawberry sorbet recipe for client dinners.
The sweet and refreshing sorbet pairs so well with so many different flavors. Recently, I made this sorbet as an accompaniment to a thyme meringue and homemade lemon curd. It was an exquisite end to a wonderful meal.
I’ve also served this as a Strawberries 3-Ways dessert in a sorbet with fresh strawberry slices, and a strawberry sauce made from macerated strawberries that were then blended and strained.
In the photo above you can see that the strawberry sorbet has my basil granita on top of it. Definitely try this for a stunning dessert!
If you have an ice cream maker, this recipe will come together in a matter of minutes. It can be served after freezing for at least 5 hours. It’s even better if you can let it sit overnight though.
Strawberry Sorbet Method
Simply make a simple syrup and blend with strawberries. Then chill, churn and freeze! That’s it!
The key with any type of frozen dessert is to mix it just the right amount. Under-mixed will be too icy resulting in an ice block after freezing, and over-mixed will be too dense.
You’ll see a variety of strawberry sorbet recipes out there – the key with all of them is to watch out for the sugar and water ratio. Also pay attention to how ripe your strawberries are. If your strawberries aren’t quite in season, add 1/4 cup more sugar to the recipe. On the other hand, if your strawberries are quite ripe and overly soft, feel free to remove 1/8 cup sugar from the recipe below.
The reason for this is that sugar has a very low freezing point, lower than water. So the more sugar that’s in your mixture means the softer the sorbet will be.Print
Strawberry Sorbet is easy to make and a great recipe for a crowd! Eat it as is or combine it with other sweet treats for a fancy and fresh dessert.
2 1/2 pounds whole fresh strawberries — (3 pints)
1 3/4 cups sugar
1 1/4 cups water
1/4 cup lemon juice
pinch of salt
Sliced Strawberries for garnish (optional)
- Wash & pat dry strawberries. In a medium saucepan over medium heat combine sugar and water and stir until sugar is dissolved. Remove from heat. Add lemon juice and salt and stir.
- Place strawberries and syrup in a blender and blend on high for 1 minute or until perfectly smooth.
- Strain mixture through a fine mesh strainer to remove seeds. Cool in the fridge for 2-3 hours, or overnight, until well chilled.
- Following the directions of your ice cream maker, churn sorbet until it resembles soft serve ice cream. (Mine takes about 13 minutes of churning). Transfer to a container and freeze until firm.
- Scoop sorbet into small bowls and garnish as desired. You may want to remove from the freezer 10 minutes before serving to slightly soften and make scooping easier.