This strawberry sorbet recipe is simple and satisfying. Perfect on a hot summer day.
Ok, so before we get to the strawberry sorbet recipe itself, I want to cover most important aspect of making sorbet. Respect the master ratio! 4 cups of fruit puree to 1 cup of sugar. Now, you'll probably say wait a minute, not all fruit has the same sugar content and that is true. To achieve perfectly smooth and easy to scoop sorbet, your mixture needs to contain between 20-30% sugar. Add less sugar and you may end up with an icy sorbet. Add more sugar and your mix may not freeze. How to know if you've achieved the right ratio? You can use a refractometer.
If you are interested in learning more about the science of sorbet, check out Serious Eats article on the matter. They do a pretty good job of breaking down the science and how different fruits affect texture.
The recipe below is one that I made myself and it worked out well for me. I used freshy picked strawberries right from a strawberry farm. They were very sweet and juicy. To get good texture, you'll need to use an ice cream churn. If you don't have one, you can freeze the mix in a shallow baking dish, then take it out and break into chunks and pulse it in a food processor. I have not tired to do this myself, but in a pinch, it should work.
An ice cream machine is a good investment in my opinion (at least that's what I tell my partner...). If you're interested in seeing other dessert recipes on the blog, check out the dessert category under the recipes tab.
Strawberry Sorbet Recipe
- Ice Cream Machine
- Food Processor
- 2½ lbs Strawberries, fresh and ripe - the best you can find - about 2 quarts
- 1 cup White sugar
- 1-2 Lemons
- 1 tablespoon Vodka - Optional
- Clean strawberries and remove stems. Set aside.
- In a food processor, pulse sugar with zest and juice of 1 lemon
- Add strawberries to food processor and puree until desired consistency. I like to leave some bits of fruit to give the sorbet texture. You can puree completely and strain out the seeds if you prefer a smoother consistency. Go to town. Have fun. You do you!
- Taste and add more lemon juice if you feel like it. Lemon flavor shouldn't overpower the strawberries.
- You can also add 1 tablespoon of vodka at this point. Vodka will help lower the freezing point of the sorbet and make it easier to scoop. This step is entirely optional.
- Transfer mix to a bowl and cool in the fridge for 2 hours. You want a cold mix before adding it to the ice cream machine.
- Transfer mixture to ice cream machine and churn as per your manufacturer recommendations. When sorbet is ready, transfer to freezer safe dish or container and freeze. Cover your container so that the sorbet doesn't take on unwanted flavors from your freezer.
- Take the sorbet out of the freezer 10-15 minutes before serving. This will help you scoop the sorbet easily.