Description
This classic Strawberry Sorbet recipe offers a refreshing and naturally fruity frozen dessert that’s easy to make at home. Using fresh strawberries, sugar, lemon juice, and optional vodka to enhance texture, this guide takes you through macerating, blending, chilling, and churning the fruit mixture to create a silky smooth sorbet perfect for summer or any time you crave a light, dairy-free treat.
Ingredients
Scale
Fruit and Sweetener
- 1 kg fresh strawberries, hulled
- 200g granulated sugar
Liquid Ingredients
- 120ml water
- 30ml lemon juice, freshly squeezed
- 1 tablespoon vodka (optional, but helps prevent ice crystals)
Other
- Pinch of salt
Instructions
- Wash and Hull the Strawberries: Wash strawberries thoroughly under cold running water, then remove the green hulls and inspect the berries for any blemishes or damaged spots to ensure the best flavor and texture.
- Macerate the Strawberries with Sugar: In a large bowl, combine the hulled strawberries with granulated sugar. Toss them gently to coat the berries evenly. Cover and let the mixture sit at room temperature for 1 hour or refrigerate for 2-3 hours, allowing the sugar to draw out the juice and soften the fruit.
- Blend the Macerated Strawberries: Transfer the strawberries and their juices into a blender or food processor. Blend until completely smooth. For an extra silky texture, strain the puree through a fine-mesh sieve to remove seeds and pulp.
- Combine with Water, Lemon Juice, and Salt: In a separate bowl, whisk together the water, freshly squeezed lemon juice, and a pinch of salt. Add this mixture to the strawberry puree and stir well. Taste the sorbet base and adjust sweetness or tartness if necessary.
- Add Vodka (Optional): If desired, add one tablespoon of vodka to the mixture to help prevent ice crystals and improve the sorbet’s texture.
- Chill the Mixture: Pour the strawberry mixture into a sealed container and refrigerate for at least 4 hours, or preferably overnight, to ensure it is thoroughly chilled before churning.
- Churn in an Ice Cream Maker: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions for 20-30 minutes until it reaches a soft-serve consistency.
- Harden in the Freezer: Transfer the churned sorbet into an airtight container. Spread evenly, then cover the surface with parchment paper or plastic wrap to prevent ice crystals. Seal the container and freeze for at least 2-3 hours, or overnight for firmer texture.
- Soften Before Serving: Remove the sorbet from the freezer about 5-10 minutes before serving to allow it to soften slightly for easy scooping.
- Scoop and Serve: Scoop the sorbet into bowls or cones. Optionally, garnish with fresh strawberries, mint leaves, or a drizzle of balsamic glaze for an elegant presentation.
- Store Properly: Keep any leftover sorbet in an airtight container in the freezer for up to 1-2 weeks to maintain freshness and flavor.
Notes
- Using vodka is optional but helps reduce ice crystal formation, resulting in a creamier sorbet.
- To enhance flavor, only use ripe, fresh strawberries.
- Resting the macerated strawberries allows the sugar to intensify the fruit’s natural sweetness.
- Straining the puree is optional, but recommended for a smoother texture.
- Ensure the sorbet base is well chilled before churning for optimal texture.
- If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (churning time)
- Category: Dessert
- Method: Churning
- Cuisine: American
