Every summer deserves a cool, refreshing treat that’s both easy to make and deliciously satisfying. This strawberry sorbet recipe is your ticket to a fruity, icy delight that will have everyone asking for seconds.
Why This Recipe Works
- It’s incredibly simple, requiring only a handful of ingredients.
- The natural sweetness of strawberries shines through, reducing the need for added sugars.
- Using an ice cream maker ensures a smooth, creamy texture without the icy chunks.
- It’s a perfect way to use up ripe strawberries before they go bad.
- This recipe is vegan and gluten-free, making it accessible to everyone.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Equipment Needed
- Ice cream maker
- Blender or food processor
- Medium saucepan
- Fine mesh strainer
- Mixing bowls
Instructions
Prepare the Strawberry Puree
Start by blending the strawberries until smooth. For a seedless sorbet, strain the puree through a fine mesh strainer. This step ensures your sorbet is silky smooth. Tip: Freeze your strawberries before blending for an even colder start.
Make the Simple Syrup
In a medium saucepan, combine the sugar and water. Heat over medium heat until the sugar dissolves completely, about 5 minutes. Let it cool slightly before adding to the strawberry puree along with the lemon juice and vanilla extract.
Chill the Mixture
Pour the mixture into a bowl and refrigerate for at least 2 hours, or until thoroughly chilled. This step is crucial for achieving the perfect sorbet consistency. Tip: Cover the bowl with plastic wrap to prevent any odors from the fridge affecting the flavor.
Churn in Ice Cream Maker
Transfer the chilled mixture to your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. The sorbet should be thick and creamy. Tip: If you don’t have an ice cream maker, you can freeze the mixture and stir every 30 minutes until desired consistency is reached.
Freeze Until Firm
Once churned, transfer the sorbet to a freezer-safe container and freeze for at least 2 hours before serving. This allows the sorbet to firm up properly.
Tips and Tricks
For the best strawberry sorbet, always use ripe, in-season strawberries. They have the perfect balance of sweetness and acidity. If your strawberries aren’t very sweet, you can add a bit more sugar to taste. Another tip is to add a splash of vodka or another spirit to the mixture before freezing. This lowers the freezing point, preventing the sorbet from becoming too hard. Lastly, always pre-chill your ice cream maker’s bowl for optimal results.
Recipe Variations
- Add a handful of fresh basil or mint leaves to the blender for a herbaceous twist.
- Mix in other berries like raspberries or blueberries for a mixed berry sorbet.
- For a tropical version, substitute half of the strawberries with mango or pineapple.
- Drizzle with balsamic glaze before serving for a sophisticated touch.
- For a creamier texture, substitute half of the water with coconut milk.
Frequently Asked Questions
Can I make this without an ice cream maker?
Yes, you can make sorbet without an ice cream maker. After chilling the mixture, pour it into a shallow dish and freeze. Every 30 minutes, stir the mixture vigorously to break up ice crystals until it reaches the desired consistency, about 2-3 hours.
How long can I store the sorbet?
Properly stored in an airtight container, the sorbet can last up to 2 weeks in the freezer. However, for the best texture and flavor, it’s recommended to consume it within the first week.
Can I use frozen strawberries?
Absolutely! Frozen strawberries work just as well as fresh ones in this recipe. Just make sure to thaw them slightly before blending to ensure a smooth puree.
Summary
This strawberry sorbet recipe is a simple, refreshing treat perfect for hot summer days. With just a few ingredients and an ice cream maker, you can create a delicious dessert that’s both vegan and gluten-free. Customize it with your favorite variations or enjoy it as is for a fruity, icy delight.