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This homemade strawberry sorbet is simple to make and very refreshing.
Happy Friday! I can’t believe I made it through the week!
I’ve been a little lazy this week and it feels I haven’t done much! Well things like that happen, so I’m hoping to be back to normal next week!
I’m a little busy baking Easter breads this weekend, because it is Greek Easter on Sunday!
But in the mean time, I have a pretty easy, sweet and delicious recipe for a homemade strawberry sorbet.
To be honest, I’m not a huge fan of frozen desserts, I do prefer chocolate and cake.
But lately, I’ve been starting to make ice cream more often.
My husband loves all sorts of ice cream, so this sorbet made him happy.
The idea for this sorbet came to me while I was looking through the book “The Slanted Door Charles Phan Modern Vietnamese Food“, which was given to me by a friend for my birthday.
Charles Phan is a Vietnamese chef, who owns restaurants in San Francisco. Definitely planning to visit The Slanted Door Restaurant on my next trip to San Francisco.
And the book includes some of his amazing recipes, so I really enjoyed it.
For the sorbet, I used fresh strawberries and my Cuisinart Ice Cream Maker.
It does not take a long time to make, just around 40 minutes, but I recommend that you chill the sorbet mixture for at least 2 hours, before adding it to the ice cream maker.
And if you are using an ice cream maker or ice cream bowl for Kitchen Aid, make sure you chill these bowls properly, following the manufacturer’s instructions.
This recipe makes around 3 pints of sorbet.
Homemade Strawberry Sorbet
Ingredients
- 2 1/2 pounds whole fresh strawberries, (3 pints)
- 1 3/4 cups sugar, (could be reduced to 1 1/2 cups)
- 1 1/4 cups water
- 1/4 cup lemon juice, (from about 1 large lemon)
- pinch of salt
- sliced strawberries for garnishing
- mint leaves for garnishing
Instructions
- Wash strawberries and let them dry. In a medium saucepan over medium heat combine sugar and water and stir until sugar is dissolved. Remove from heat. Let it cool to room temperature. Add lemon juice and salt and stir.
- Place strawberries and syrup in a large bowl and using an immersion blender blend until smooth. Alternatively work in batches and blend in a blender.
- Strain mixture through a fine mesh strainer. Cool in an ice bath or in the fridge.
- Following the directions of your ice cream maker, freeze sorbet until it resembles soft serve ice cream. Transfer to a container and freeze until firm.
- Scoop sorbet into small bowls and garnish with mint leaves.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Products I used:
More Ice Cream:
Creme Fraiche Ice Cream With Blueberry Swirl
Pinned! Thanks for sharing on Wine’d Down Wednesday
Thanks so much Mary!
This is the best strawberry sorbet I’ve ever tried!
I am on a diet and have a long way to go. Is there anyway I can cut out the sugar and use some other sweetenerÂ
Yes, low carb sweetener like powdered or granulated erythritol can be used. And if you still decide to use regular sugar, you can reduce the amount in the recipe by one third.