When the fragrance of strawberries snaked its way from the other side of the kitchen, I knew it was time to make a simple recipe that would highlight the berries’ natural sweetness. Three ingredients – strawberries, sugar and lemon juice – are all that is needed to make this refreshing sorbet. This is the dessert that you want waiting in the freezer as you relax on the patio, tending the grill and watching the kids run through the sprinklers.
Speaking of grilling, don’t forget that Get Grillin’ 2011 starts on Monday with the appetizer round. We have a great prize lined up, so pull out those appetizers recipe for a chance to win. Check out the Get Grillin’ introductory post for details on entering.
Adjust the amount of sugar in this recipe according to the sweetness of the strawberries you are using. If you wish, start with a little less sugar, then taste the mixture after pureeing. If it needs more sugar, you can add more at that time.
The recipe:
In a medium bowl, stir together strawberries and sugar. Let the strawberries rest for 15 minutes to release the juices (macerate).
Place strawberries and the juices, and lemon juice in a blender. Puree until the mixture is smooth.
Set fine mesh sieve over the bowl, pour in the strawberry puree and press the juices through the sieve. Discard the solids left in the sieve. Chill in refrigerator for 30 minutes.
Pour strawberry puree into ice cream maker and process according to manufacturer’s instructions.
Transfer to an airtight container and freeze for at least 3 to 4 hours. Serve.
Other sorbet recipes:
Use Real Butter’s White Peach Sorbet
David Lebovitz’s Grapefruit Campari Sorbet
Easy Strawberry Sorbet Recipe
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 240kcal Calories from fat 9 | |
| % Daily Value | |
| Total Fat 1g | 2% |
| Saturated Fat 0g | 0% |
| Sodium 4mg | 0% |
| Carbohydrate 60g | 20% |
| Dietary Fiber 7g | 28% |
| Sugars 50g | |
| Protein 2g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
From the kitchen of Cookin Canuck. www.cookincanuck.com
Ingredients
- 6 cups sliced fresh strawberries
- 1/2 cup granulated sugar (or more/less depending on sweetness of fruit)
- 5 tbsp fresh lemon juice
Instructions
- In a medium bowl, stir together strawberries and sugar. Let the strawberries rest for 15 minutes to release the juices (macerate).
- Place strawberries and the juices, and lemon juice in a blender. Puree until the mixture is smooth.
- Set fine mesh sieve over the bowl, pour in the strawberry puree and press the juices through the sieve. Discard the solids left in the sieve. Chill in refrigerator for 30 minutes.
- Pour strawberry puree into ice cream maker and process according to manufacturer's instructions.
- Transfer to an airtight container and freeze for at least 3 to 4 hours. Serve.
Ruth says
This looks fantastic! The perfect light dessert recipe for this time of year!
Lydia (The Perfect Pantry) says
Glorious color on the sorbet! And thanks for the reminder to get my ice cream machine canister into the freezer. It spends all summer there, always ready to make ice cream or sorbet or frozen yogurt.
claudia lamascolo/aka pegasuslegend says
Wow the colors are magnificant in this bet the smell of this was fabulous too, it just looks so elegant to serve going to have to try this one!
Heather (Heather's Dish) says
the color is incredible! i love strawberry anything, but sorbet is definitely in the top 3 🙂
Mai says
They looks absolutely divine! I heart sobet. I can eat it for breakfast, lunch and dinner :). Thanks for the recipe–I’ll try to make this tomorrow. Gorgeous pictures too!
megan @ whatmegansmaking says
yum!! Perfect for summer! I just got an ice cream maker last week and I’m totally making this 🙂
kelley says
Lovely. The strawberries have been so delicious the past few months, we can’t get enough of them. Now that the weather is nice what a great dessert for a warm summers night!
Katrina says
This will be perfect for my party this weekend. Love this!
Maria says
Easy and refreshing. I love it!
Brooks at Cakewalker says
Gorgeous, gorgeous dessert AND photography! You’ve nailed it again Dara, including the visuals of tending to the grill while the children frolick in the sprinklers. The simplicity of the ingredients and the procedure will find the recipe in my ice cream maker soon…thank you for sharing!
Dara (Cookin' Canuck) says
Thanks so much, Brooks. I hope you enjoy it.
Vicki @ WITK says
This looks simple and perfect! (Add in some whole milk and you’ve got the gelato I made a few weeks ago! 🙂 ) Beautiful pictures really highlight this treat!
Dara (Cookin' Canuck) says
Your gelato sounds great, Vicki. I’ll check it out.
shelly (cookies and cups) says
This looks so summery and fun! 3 ingredients works for me!
Dara (Cookin' Canuck) says
You have to love desserts that only require a few ingredients and little effort.
Lauren@LittleYellowKitchen says
This is such a simple recipe! I love it. It’s supposed to be hot this weekend so I’m putting it on the to-make list for sure 🙂
Kate@Diethood says
I can’t wait for that summer heat so I can whip up this lovely dessert! Refreshing, delicious, easy… love it!
Asiya @ Chocolate & Chillies says
This looks so refreshing and easy. Is there any alternate way to making it without an ice cream maker?
Dara (Cookin' Canuck) says
Asiya, you can’t get the same texture without an ice cream maker. However, you could use the same recipe to make a really nice granita (more of a shaved ice look). Pour the mixture into a metal baking pan and place in freezer. Scrape with a fork every 30 minutes until the mixture is frozen. You can make this up to 3 days ahead.
Amanda says
Actually, I’ve found that a stick blender or food processor will get you the same results! Just, as Dara suggested, put the mixture into a metal baking pan. Rather than scrape with a fork, wait until it starts to freeze hard and use a stick blender on it. Or scrape up chunks and blend, or put them through you food processor. Just repeat a couple times until the texture is how you like it!
It helps that I usually use gelatin or a little cassis liqueur to soften my sorbets I think? Either way, I’ve used this method several times when I don’t have my ice cream maker ready (or didn’t have one!) with and without gelatin or liqueur.
RavieNomNoms says
Oh my goodness! The color is just fantastic!! Thanks so much for sharing this
Jenny Flake says
Look at that gorgeous color. I would have this eaten in seconds 🙂 Lovely!!
Parsley Sage says
Lovely sorbet. Just what we need to help us survive the heat wave that’s currently ruining my lawn! Thanks for sharing 🙂
Dara (Cookin' Canuck) says
Ugh, I’m sorry to hear about the heat. Let’s hope you (and your lawn) get some relief soon.
Michelle @ Brown Eyed Baker says
This looks beautiful! So easy and fresh!
Rachel @ Baked by Rachel says
Oh yum! I’m on the lookout for good recipes to try so thanks for this! Just got an ice cream maker so I need to get to work haha.
Dara (Cookin' Canuck) says
Have fun with that ice cream maker. You’re going to be hooked!
Jodi@Garlic Girl says
You know I love this one! And of course you know I’m going to ask if we can post to our California strawberry pages! Love your recipes Dara – and the photo is beautiful.
Jodi
Dara (Cookin' Canuck) says
Yes, you can post it. Thanks!
Sukaina says
I could do with a scoop of this (or two) as temps have soared to 40 degrees centi here…..and boy is it humid! Looks great Dara- look forward to seeing everyone’s appetiser recipes next week!
Dara (Cookin' Canuck) says
Wow, is that ever warm! I hope things cool down for you, Sukaina. I’m excited to see everyone’s appetizer recipes, too. Our Get Grillin’ event should be fun!
Shannon says
Oh wow! I’ve been looking for sorbet recipes and I think I just found my first one to try. I just got an ice cream maker for Mother’s Day and it’s still sitting in the box. It’s definitely time to get it out and start making yummy desserts like this one!!
Tracy says
I love strawberry sorbet! It’s time to get out the ice cream maker. 🙂
Rebecca @ How the Cookies Crumble says
Wow! This sorbet looks fantastic right about now!! and I love your super cute dainty spoons!
megan {a dash of megnut} says
i love how there’s so few ingredients in sorbet. absolutely love the color of the strawberries as well! great recipe and pictures!
Belinda @zomppa says
I really think I just want to sneak into your backyard and have you adopt me for a night (or two).
Donna says
Wow. Must now dig out my ice cream maker!
guava says
It’s a beautiful, warm and sunny day here on the West coast and this looks very inviting. In fact I can almost taste it just looking at the luscious pictures.
Lori @ RecipeGirl says
I’ll eat this just because it’s beautiful! Gorgeous, in fact!
Delishhh says
Just gorgeous. When you make sorbet without alcohol does it not become more like a frozen brick for you when you leave it in the freezer for a few days? If not what is the trick? I always use alcohol and it does not do that, if i do not use alcohol i get a frozen brick.
Drick says
don’t think you can get a cleaner taste than a sorbet… Dara your strawberry one is so vividly red, so inviting, makes me want a bowl for breakfast…
Marly says
Beautiful and delicious! Love these strawberries…makes me want to dive right in and make this myself!
Medifast Coupon says
Great strawberry sorbet recipe, look very forward to trying!
Suzanne says
So pretty and simple too a must try recipe
Amy | She Wears Many Hats says
Oh wow! This looks delish and the color is phenomenal!
Nichol says
I have never made sorbet, this sounds really easy. Gonna give it a go this weekend, for my birthday celebration, thanks!
Miss @ Miss in the Kitchen says
The weather has finally warmed up here in WY and this looks like a great dessert for this warm weather!
Mike@The Culinary Lens says
Incredibly simple recipe. I love the photographs. Thank you for posting this on my “Lady in The Window” thread. I could actually see her leaning there eating this.
Carol says
I made your recipe a few days ago and it is so refreshing and delicious. I chilled the mixture overnight and then processed in my Cuisanart ice cream maker and it was perfect. It froze to a firm stage quite well, I think because the mixture was so well chilled. At least that is what I have experienced in using this particular ice cream maker. I thought it was slightly more tart than I preferred at first, but after it was in the freezer a couple of days, the tartness wasn’t so obvious. Beautiful bright red color. I had a friend over yesterday to quilt and we had some before she went home. And I had some tiny teaspoons to use as well! So refreshing as we have had many days of temps over 100 degrees. She loved it and think she is now in the market for an ice cream machine!
Dara (Cookin' Canuck) says
Carol, thanks so much for letting me know. I am so glad you enjoyed the recipe. Of course, if you’d prefer your sorbet with a little less tartness, reduce the lemon juice by a tablespoon or two.
the wicked noodle says
Just what I’m in the mood for 🙂