Description
This homemade strawberry sorbet recipe delivers a refreshingly sweet and tangy frozen treat using fresh strawberries and a simple syrup base. Perfect as a vegan, dairy-free, and gluten-free dessert, it combines natural fruit flavors with a smooth texture created through chilling and churning in an ice cream maker. Ideal for warm weather or any time you want a light, fruity dessert.
Ingredients
Scale
For the Simple Syrup
- 3/4 cup granulated sugar
- 1/2 cup water
For the Sorbet Base
- 1 pound fresh strawberries, hulled
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Make the Simple Syrup: In a small saucepan over medium heat, combine the sugar and water. Stir continuously until the sugar is completely dissolved, forming a simple syrup. Remove the saucepan from heat and let the syrup cool completely to room temperature.
- Prepare the Strawberry Puree: In a blender or food processor, combine the hulled strawberries, lemon juice, and a pinch of salt. Blend until the mixture is completely smooth.
- Combine and Blend: Pour the cooled simple syrup into the blender with the strawberry puree and blend again until fully incorporated. For the smoothest texture, strain the mixture through a fine mesh sieve to remove seeds and pulp.
- Chill the Mixture: Cover the sorbet base and refrigerate for at least 2 hours or until the mixture is very cold. This step is essential to ensure proper churning and texture.
- Churn the Sorbet: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically about 20 to 25 minutes, until the sorbet reaches a soft-serve consistency.
- Freeze to Firm Up: Transfer the churned sorbet into a freezer-safe container and freeze for an additional 2 to 3 hours to firm up the texture for easier scooping.
- Serve: Scoop the sorbet into bowls or cones and serve immediately. Enjoy the refreshing, fruity dessert!
Notes
- Use very ripe, fresh strawberries for the sweetest and most vibrant flavor.
- If you don’t have an ice cream maker, pour the chilled mixture into a shallow dish and freeze, stirring every 30 minutes until smooth and frozen.
- Adding a splash of vodka or corn syrup can prevent the sorbet from freezing too hard and improve scoopability.
