Easy Homemade Strawberry Sorbet Recipe
Discover the ultimate summer treat with this quick, easy, and intensely flavored strawberry sorbet that will tantalize your taste buds!
The perfect strawberry sorbet is a symphony of simplicity. Picture plump, juicy berries bursting with sweetness, a touch of sugar to enhance their natural flavor, a splash of brightness from lemon juice, and a pinch of salt to make every note sing. This harmonious blend creates a dessert that’s both refreshing and indulgent.
The secret to this sorbet’s velvety texture lies in the natural pectin found in strawberries. By following a simple ratio of 1/4 cup sugar for every cup of berry purée, you’ll achieve a creamy consistency that rivals even the finest ice cream. (Pro tip: 2 cups of halved berries typically yield 1 cup of luscious purée.)
Adjust the lemon juice and salt to taste, keeping in mind that the base should be slightly sweeter and tangier than desired, as cold temperatures mute flavors. Trust your palate and create a sorbet that’s perfectly tailored to your taste preferences.
The key to sorbet success? Use the best berries you can find. Seek out farmers’ markets for small, aromatic strawberries that pack a flavor punch. These gems will transform your sorbet from good to unforgettable. Prepare to be addicted to this ruby-red delight all season long!
Strawberry Sorbet Bliss
Ingredients
- 2 quarts strawberries, washed (about 2 1/2 pounds)
- 1 cup sugar
- 2 teaspoons lemon juice, to taste
- 1/2 teaspoon kosher salt, to taste
Directions
- Hull the strawberries and blend them in a food processor or blender until smooth. You should have about 1 quart of purée from 2 quarts of whole berries. Add the sugar and blend for 30 seconds to dissolve. Incorporate the lemon juice and salt, blending briefly. Taste and adjust the flavors as needed.
- Strain the purée to remove any seeds, then refrigerate for 2 to 3 hours until thoroughly chilled. Once cold, churn the sorbet in an ice cream maker according to the manufacturer’s instructions. For the best texture, transfer the churned sorbet to the freezer and let it firm up for 2 to 3 hours before serving.
Notes
This recipe is easily scalable based on your strawberry supply. Remember the golden ratio: 1 quart of whole strawberries (about 20 ounces) yields 2 cups of purée. For every cup of strawberry purée, add 1/4 cup sugar to ensure a smooth, scoopable sorbet texture.
| Nutrition Facts (per serving) | |
|---|---|
| 142 | Calories |
| 0g | Fat |
| 36g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 142 |
| % Daily Value* | |
| Total Fat 0g | 1% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 81mg | 4% |
| Total Carbohydrate 36g | 13% |
| Dietary Fiber 3g | 10% |
| Total Sugars 32g | |
| Protein 1g | |
| Vitamin C 84mg | 418% |
| Calcium 23mg | 2% |
| Iron 1mg | 3% |
| Potassium 219mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |