Description
This Strawberry Sorbet recipe is a refreshing, naturally fruity dessert perfect for warm days. Made with fresh strawberries, sugar, lemon juice, and optional vodka to prevent ice crystals, this sorbet is churned in an ice cream maker for a smooth texture and frozen to perfection. It’s an easy, homemade treat that highlights the sweet and tangy flavors of ripe strawberries.
Ingredients
Scale
Strawberries
- 1 kg fresh strawberries, hulled
Syrup and Flavorings
- 200g granulated sugar
- 120ml water
- 30ml lemon juice, freshly squeezed
- Pinch of salt
- 1 tablespoon vodka (optional, helps prevent ice crystals)
Instructions
- Wash and Hull the Strawberries: Wash strawberries under cold running water, remove green hulls, and inspect for blemishes to ensure the best flavor and texture.
- Macerate the Strawberries with Sugar: Combine hulled strawberries and sugar in a large bowl. Toss to coat evenly, cover, and let sit at room temperature for 1 hour or refrigerate for 2-3 hours to allow the fruit to release its juices.
- Blend the Macerated Strawberries: Transfer the strawberry mixture with juices to a blender or food processor. Blend until smooth. Optionally, strain through a fine-mesh sieve for a silkier sorbet texture.
- Combine with Water, Lemon Juice, and Salt: In a separate bowl, whisk water, lemon juice, and salt together. Add this to the strawberry puree and stir well. Taste and adjust sweetness or acidity as needed.
- Add Vodka (Optional): If desired, add vodka to the mixture to help prevent ice crystal formation, improving the sorbet’s consistency.
- Chill the Mixture: Pour the prepared mixture into a lidded container, cover, and refrigerate for at least 4 hours or preferably overnight to chill thoroughly before churning.
- Churn in an Ice Cream Maker: Pour the chilled mixture into your ice cream maker and churn for 20-30 minutes or until it reaches a soft-serve consistency, following the manufacturer’s instructions for best results.
- Harden in the Freezer: Transfer the churned sorbet to an airtight container. Spread evenly and place parchment paper or plastic wrap directly on the surface before sealing. Freeze for at least 2-3 hours or overnight to firm up.
- Soften Before Serving: Remove the sorbet from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
- Scoop and Serve: Serve scoops of sorbet in bowls or cones. Optionally garnish with fresh strawberries, mint leaves, or a balsamic glaze to enhance presentation and flavor.
- Store Properly: Store any leftover sorbet in an airtight container in the freezer for up to 1-2 weeks to maintain freshness and texture.
Notes
- Using vodka is optional but recommended to reduce ice crystals in the sorbet.
- Straining the puree through a fine-mesh sieve can create a smoother texture if desired.
- Letting the sorbet soften before serving makes scooping easier and improves mouthfeel.
- Store leftovers in an airtight container to prevent freezer burn and maintain flavor.
- Adjust sugar and lemon juice to taste depending on the sweetness and acidity of your strawberries.
