Strawberry Sorbet

8 May

One of the great things I discovered while looking for things to do with my boatload of strawberries is that you don’t actually need an ice cream maker to make sorbet.  The results are great, and I can’t wait to try other fruits-blackberries and peaches later in the summer!  This recipe is very simple ingredient-wise, and just takes a bit of time to pull off.  You won’t regret the investment, I promise.


3 cups washed and stemmed strawberries

Juice of half a lemon

1/4 cup water

1/4 cup sugar


First, make the simple syrup.  Combine the sugar and the water in a small pan over medium high heat.  Bring to a gentle boil, turn the heat down to medium, and cook until the sugar is completely dissolved, stirring occasionally.  My syrup is brown because I used a natural cane sugar.  Also, I made more than I needed for the sorbet to use for other purposes (good for cold drinks that need to be sweetened-like iced coffees).

Next, place strawberries in a food processor with the simple syrup and lemon juice.  Process well.

Pour in a glass baking dish and place in the freezer for about a half hour.  (As you’ll notice, I used a metal bowl. As it turned out, metal greatly prolongs the freezing process, so I recommend a different type of container.)  Remove and stir the mixture.  Return to the freezer, and repeat this step until the sorbet is of “sorbet consistency”–frozen, just not rock solid.  Because of the sugar, the sorbet probably will not freeze hard anyway.

I particularly enjoyed eating this with whipped cream, but it’s great all by itself too.


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