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.
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:
Mango & Lime Sorbet
Orange Cantaloupe Sorbet
Printable Recipe
Easy Strawberry Sorbet Recipe
Ingredients
- 6 cups sliced fresh strawberries
- ½ cup granulated sugar or more/less depending on sweetness of fruit
- 5 tablespoon 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.
Carol
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)
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.
Mike@The Culinary Lens
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.
Miss @ Miss in the Kitchen
The weather has finally warmed up here in WY and this looks like a great dessert for this warm weather!
Nichol
I have never made sorbet, this sounds really easy. Gonna give it a go this weekend, for my birthday celebration, thanks!
Amy | She Wears Many Hats
Oh wow! This looks delish and the color is phenomenal!
Suzanne
So pretty and simple too a must try recipe
Medifast Coupon
Great strawberry sorbet recipe, look very forward to trying!
Marly
Beautiful and delicious! Love these strawberries...makes me want to dive right in and make this myself!
Drick
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...
Delishhh
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.