Easy Strawberry Sorbet
When temperatures rise, nothing is more refreshing than a good homemade sorbet. Light, fruity, and naturally refreshing, sorbet can be endlessly varied depending on seasonal fruits. One of our favorites is strawberry sorbet. Wonderfully refreshing, it highlights all the sweetness and aromatic intensity of this seasonal fruit. Whether to finish a summer meal on a light note or to enjoy a sweet treat in the afternoon, it’s always a crowd-pleaser.
Simple to make with or without an ice cream maker, strawberry sorbet requires few ingredients, provided you choose ripe and fragrant strawberries. You’ll get a creamy, flavorful, and naturally fruity sorbet, perfect for enjoying sunny days.
If you don’t have an ice cream maker, opt for a professional ice cream maker; it will give you excellent results and last a long time. As for the star ingredient of the recipe, it doesn’t matter which variety you choose. The important thing is that the strawberries are very fragrant. This dessert is made in two stages, so you’ll need to plan ahead.
Table of Contents
Ingredients:
Note: Find the printable recipe card below.
- 500 g (1.1lb )strawberries, well-flavoured
- 65 ml ( 2.3 oz ) water
- 100 g granulated sugar (3.5 oz)
- A few drops of lemon juice
- A few drops of vanilla extract (optional)
How to Make Homemade Strawberry Sorbet?
The day before
Wash the strawberries thoroughly, preferably in cold water. Be sure to dry them well to avoid adding excess moisture to the recipe.
Remove the stems, then cut the strawberries into quarters and place them in a large mixing bowl.
Puree the strawberries using a blender or a potato masher, depending on the texture you prefer. A blender will give you a smooth and uniform sorbet, while a potato masher will leave some delightful little chunks for a more rustic result.
You can strain the mixture to remove the seeds. This is not compulsory, especially for those who chose to use a potato masher in the previous step.
Place the mixture in the refrigerator.
In a saucepan, bring the water to a boil.
Add the sugar and stir gently until it has completely dissolved. You’ll normally obtain a kind of syrup after a few minutes.
Place the syrup in the refrigerator.
The two preparations need to rest for 24 hours.
This step ensures that the sorbet churns properly in the ice cream maker the next day and reaches the perfect texture.
Place the ice cream maker’s bowl (accumulator) in the freezer 24 hours before use.
On the day of churning
Remove the strawberry purée and the syrup from the refrigerator.
Add the lemon juice to the strawberry purée. Lemon acts as a flavour enhancer, just enough will highlight the strawberry’s taste without affecting the sorbet’s texture.
Pour the syrup into the purée. For an extra touch, you can add a few drops of vanilla extract, though it’s optional.
Mix well to combine all ingredients.
Take the bowl out of the freezer and set the ice cream maker in motion.
Important: Pour the mixture into the machine only after it has started running. Pouring into a still bowl can cause instant freezing and the formation of ice crystals due to the intense cold.
Let churn for at least 20 minutes. You can leave it a bit longer depending on your desired texture.
You now have two options:
Serve the strawberry sorbet immediately for a soft-serve texture.
Or transfer it to a container and let it firm up in the freezer for another hour before serving.
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Vanilla ice cream without an ice cream maker
Strawberry sorbet
INGREDIENTS
- 500 g strawberries, well-flavoured
- 65 ml water
- 100 g granulated sugar
- A few drops of lemon juice
- A few drops of vanilla extract optional
PREPARATION
The day before
- Wash the strawberries thoroughly, preferably in cold water. Be sure to dry them well to avoid adding excess moisture to the recipe.
- Remove the stems, then cut the strawberries into quarters and place them in a large mixing bowl.
- Puree the strawberries using a blender or a potato masher, depending on the texture you prefer. A blender will give you a smooth and uniform sorbet, while a potato masher will leave some delightful little chunks for a more rustic result.
- You can strain the mixture to remove the seeds. This is not compulsory, especially for those who chose to use a potato masher in the previous step.
- Place the mixture in the refrigerator.
- In a saucepan, bring the water to a boil.
- Add the sugar and stir gently until it has completely dissolved. You'll normally obtain a kind of syrup after a few minutes.
- Place the syrup in the refrigerator.
- The two preparations need to rest for 24 hours.
- This step ensures that the sorbet churns properly in the ice cream maker the next day and reaches the perfect texture.
- Place the ice cream maker's bowl (accumulator) in the freezer 24 hours before use.
On the day of churning
- Remove the strawberry purée and the syrup from the refrigerator.
- Add the lemon juice to the strawberry purée. Lemon acts as a flavour enhancer, just enough will highlight the strawberry's taste without affecting the sorbet's texture.
- Pour the syrup into the purée. For an extra touch, you can add a few drops of vanilla extract, though it's optional.
- Mix well to combine all ingredients.
- Take the bowl out of the freezer and set the ice cream maker in motion.
- Important: Pour the mixture into the machine only after it has started running. Pouring into a still bowl can cause instant freezing and the formation of ice crystals due to the intense cold.
- Let churn for at least 20 minutes. You can leave it a bit longer depending on your desired texture.
- You now have two options:
- Serve the strawberry sorbet immediately for a soft-serve texture.
- Or transfer it to a container and let it firm up in the freezer for another hour before serving.
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