Make Strawberry Sorbet

Strawberry sorbet is a refreshing dessert that reminds you of the breezy, carefree days of summer. It is light and dairy-free, perfect for those who cannot have milk. You can freeze it using an ice cream maker for a quick treat. If you don't have an ice cream maker, you can freeze it in a pan in your freezer; it will take longer, but the results will be just as tasty!

Ingredients

  • ½ cup (120 milliliters) water
  • ½ cup (115 grams) sugar
  • 6 cups (1.2 kilograms) hulled strawberries
  • 1 tablespoon (15 milliliters) lemon juice
  • 1 tablespoon (15 milliliters) Grand Marnier (optional)
  • 2 teaspoons (30 milliliters) vanilla extract (optional)

Steps

Mixing the Sorbet

  1. Bring the water and sugar to a boil in a saucepan over medium heat. Stir the mixture often, and be careful not to let it scorch. This will make the simple syrup, which you will use to sweeten the sorbet with.
  2. Reduce the heat and let the syrup simmer for 5 minutes, then set it aside so that it can cool. During this time, you can prepare the strawberries by rinsing them and hulling them.
  3. Puree the strawberries in a blender or food processor. Fresh strawberries would be the best, but if you can't find any, you can use frozen ones instead. Be sure to let them thaw first, however.[1]
  4. Strain the puree and add the syrup and lemon juice.[2] Pour the puree through a fine, mess strainer into a mixing bowl. Use the back of a spoon to get as much pulp out as possible, and discard the seeds. At this point, you can also add the optional ingredients, such as vanilla extract and Grand Marnier (or other liquor).[3]
    • Straining the mixture will get rid of the strawberry seeds and give you a smoother texture. If you don't care about the seeds, then you can leave the puree in the blender, and simply add the syrup, lemon juice, and other ingredients to it.
  5. Blend one more time in the mixer and adjust it according to taste. At this point, give the mixture a taste; it will give you an idea of what your sorbet will taste like when it is frozen. If the mixture is not sweet enough, add a little bit more sugar. If the mixture is too sweet, add a little bit more water or lemon juice. After making the adjustment, pulse the mixture one last time. [3]
  6. Let the strawberry mixture sit in the refrigerator to chill for 2 to 4 hours.[2][1] This will give your sorbet a jump-start, and help it freeze faster. You can freeze it using an ice cream maker or a pan and freezer.

Freezing the Sorbet

  1. If you have an ice cream maker, pour the mixture into it, and freeze it according to the manufacturer's instructions. When you are done, transfer the sorbet to the freezer for 2 to 3 hours so that it can firm up.[2] If you do not have an ice cream maker, then you can freeze the mixture in your freezer. Read on to learn how.
  2. If you do not have an ice cream maker, pour the mixture into an 8-inch (20 centimeters) or 9-inch (23 centimeters) pan. Try to use a stainless steel pan if you can; the sorbet will freeze faster. Use a spatula to spread the mixture evenly over the pan.
  3. Cover the pan with plastic wrap and transfer it to the freezer. Make sure that the pan is resting on a flat surface so that the mixture doesn't spill.
  4. Wait 3 to 4 hours, then remove the pan for the freezer and let the mixture thaw a little. This will make it easier to blend later on. Don't worry if it looks too smooth when you take it out; you will be freezing it again after you blend it.
  5. Blend the mixture to a blender or food processor for a few seconds. This will break up any ice crystals and make the sorbet light and fluffy.
  6. Transfer the sorbet back into the pan, and freeze it for at least 3 hours before serving. After this, the sorbet is ready to serve.[3] If the sorbet is too firm, let it thaw a little first. It will last up to 1 week in the freezer.

Tips

  • You can use this same recipe to make raspberry or blackberry sorbet. Just remove the seeds by straining the berry puree through a sieve.
  • If you prefer a firmer texture, freeze the sorbet for several hours or overnight.
  • The sorbet will last up to 1 week in the freezer.[1]

Things You'll Need

  • Saucepan
  • Blender or food processor
  • Mixing bowl
  • Ice cream machine (optional)
  • 8-inch (20 centimeters) or 9-inch (23 centimeters) pan (optional)
  • Plastic wrap (optional)

Related Articles

Sources and Citations

  1. ↑ 1.0 1.1 1.2 http://www.eatingwell.com/recipes/strawberry_sorbet.html
  2. ↑ 2.0 2.1 2.2 http://www.seriouseats.com/recipes/2012/06/quick-easy-strawberry-sorbet-recipe.html
  3. ↑ 3.0 3.1 3.2 http://www.joyofbaking.com/StrawberrySorbet.html
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