Strawberry Sorbet
Silky smooth and intensely strawberry sorbet. This recipe uses just four ingredients and can be made with an ice cream machine or a food processor.
Built off of my raspberry sorbet recipe, this strawberry version has some changes that fit the berry used. Because strawberries naturally carry more water and are sweeter, I’ve reduced both of those in the recipe. I added lemon too, to bring out a bit of sharpness, without overpowering the sweet strawberry flavor.
While this recipe is made for someone who doesn’t have an ice cream machine, if you do have one, feel free to use it: start with fresh strawberries, puree them then combine them with the syrup and lemon juice then churn. With a machine you have the added option of being able to sieve out the strawberry seeds for an even smoother texture. More specific details below.
Recipe Ingredients
Strawberries: local fresh farm strawberries, as red as you can get! Using conventional berries from the store or even frozen berries will not yield a good strawberry flavor.
Water: this is to make a syrup to blend into the berries.
Sugar: fine granulated sugar.
Syrup: golden syrup or corn syrup. This helps prevent iciness in texture.
Lemon: fresh lemon, a whole one juiced.
How to Make Strawberry Sorbet
Do ahead: Prep the Berries
Wash the berries in a large sieve then lay them out on paper towels so they can dry – we want to remove as much water as possible from them before freezing.
Remove the green tops of the berries and, if they are large, slice them in half.
Set the berries in a freezer ziplock bag and freeze for at least a day before making the sorbet.
Make the syrup
Combine the sugar, water and syrup (corn or golden) in a small pot.
Set the pot over medium heat and once it warms, stir the sugar.
Cook until the sugar dissolves and the syrup is steaming.
Pour into a heat safe bowl to cool.
Blend the ingredients
Place the frozen berries in a food processor.
Over the berries pour the cooled syrup, a pinch of salt and the juice of a lemon.
Puree the berries until you have a smooth mix.
Pour into a freezer safe container and freeze for at least 8 hours.
Option to Churn the Strawberry Sorbet
If you have an ice cream machine and think you’d rather churn the ice cream (rather than use the food processor) here’s what you do:
Make the syrup as directed: set the sugar, water, and syrup in a pot and heat until steaming and the sugar has dissolved. Let this cool completely – it should be at the very least room temperature, but preferably cooler.
Wash the berries and remove the green tops. Set the berries in a food processor and puree.
You have the option to press the puree through a fine mesh sieve now and remove the seeds.
Combine the cooled syrup, strawberry puree, a pinch of salt, and the juice of a lemon in a medium sized bowl. Set in the fridge, covered, to chill for at least 4 hours but up to 24.
When your machine is ready (you may need to freeze the bowl for a day before hand) pour the strawberry puree mix in and churn according to the machine’s instructions.
Strawberry Sorbet Recipe
Strawberry Sorbet
Ingredients
- 600 g farm fresh strawberries very red with a strong flavor (they can be on the softer side), don’t use conventional berries from the store as those do not have good flavor and won’t yield a flavorful sorbet
- 120g or ½ cup water
- 100g or ½ cup sugar
- 2 tablespoons golden or corn syrup
- Juice of a small lemon
Method
- *If you’d like to use an ice cream machine to churn the sorbet, see the above section titled Option to Churn the Strawberry Sorbet for directions.
Prep the Berries
- Wash the berries in a sieve with cold water. Spread the berries on paper towels or a flour sack to dry. Once dry, remove the green bits and if the berries are big, slice in half.
- Set the berries in the freezer for at least 8 hours before making the sorbet. The berries will be fine for 2-3 months in the freezer if you are prepping this for later in the year.
Make the Syrup
- Place the water, sugar, golden or corn syrup in a small pot. Set it over medium heat, stir once warm, and cook until steaming, and the sugar has dissolved. Pour into a heat safe bowl to cool.
Make the Sorbet
- Set the frozen berries in a food processor. Pour the cooled syrup over the berries and add a pinch of salt and the juice of a small lemon. Pure the mixture on high until smooth. Pour into a freezer safe, airtight container. Freeze for 8 hours before serving. The sorbet will keep well for about two weeks.
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