Strawberries are one of the first fruits of summer and a great way to start enjoying the warm season! Making your own strawberry recipes with fresh ingredients is both delicious and easy! This simple homemade strawberry sorbet recipe is a fast and great way to cool down while using those fresh red strawberries.
How to Make Strawberry Sorbet From Scratch
When making sorbets, it’s best to use the ripest and most delicious fruit you can find. Strawberries are a great option for sorbet because they are both sweet and tart, a great combination for making this cold dessert.
Sorbets are a wonderful dessert for those trying to stay away from dairy. Made with only a couple of ingredients, sorbets are quick, easy and a cool option for hot days!
Using Sugar for Sorbets
Sugar is a necessary additive for a sorbet, it is a softening or antifreeze agent in the dessert as it keeps the sorbet from turning into a block of ice or a pile of slush. Too much sugar and it won’t freeze, too little sugar and you get ice.
Most recipes call for 1-2 cups of sugar. I used 1 cup of sugar in the recipe because I had very ripe, sweet strawberries to start.
Feel free to use a sugar-free sweetener such as stevia, but please keep in mind that you may not get the right texture. However, if the texture is not a concern for you, then, by all means, go sugar-free!
Many fruits high in sugar, like mangoes, don’t need as much added sugar, and their flesh is already a soft consistency, making for a wonderful option for sorbet.
Berries are low in sugar, and with little seeds, are not as easy to turn into sorbet without adding some sugar. Start with one cup of sugar to taste, and if you want it sweeter, be sure to add a bit more sugar until you get the right sweetness for your taste buds!
Ingredients Needed for Strawberry Sorbet
For this recipe you will only need 4 ingredients:
- 1 pound Fresh Ripe Strawberries (you can substitute frozen berries if you like)
- 1 Large Lemon (about 1/3 cup juice)
- 1 cup of sugar
- 1 cup water
The riper your strawberries, the better your sorbet will taste. This is such a great option for summer because it’s easy and a great use for all those fresh berries.
Tips for the Best Sorbet
As mentioned above, sugar is necessary for the right texture, it’s what keeps it from freezing. The best ratio for a great sorbet is a sugar content of between 20% to 30%.
The best sorbets are made with seasonal ripe fruit and freshly squeezed lemon juice. Never use processed or bottled lemon juice. The flavor won’t come out right.
The most delicious method is always ripe fruit, but flash frozen fruits can also work, and a preferable to out-of-season strawberries at the grocery store.
Measuring by weight is the only reliable way to get the right ingredients for recipes like sorbets. If you have any issues making a sorbet recipe, measure your ingredients and follow the recipe exactly to get the right result.
Making This Recipe with a Food Processor
This recipe is made with a food processor and then freezing the sorbet in the freezer. You can make a sorbet in an ice cream maker but the recipe changes a bit.
I like this method because it’s really easy for anyone to make and you don’t need an ice cream maker, which is a much more specialized appliance than a food processor.
Can You Make This in an Ice Cream Maker?
This recipe can be adapted to an ice cream maker by straining the strawberries after they have been pureed and then adding 1/4 cup of corn syrup. Then follow the instructions from your ice cream maker on how long to churn the sorbet. Feel free to place the sorbet in the freezer once it’s been churned if you find that it’s a little too soft.
Want More Summer Recipes?
Nothing says summer like the delicious fruits that come with the season. Check out these great summer fruit recipes.
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Homemade Strawberry Sorbet
Homemade, simple and refreshing dessert made with fresh strawberries, perfect for summer! The bright strawberries make for a beautiful dessert that's also easy to make.
- 1 cup water
- 1 cup granulated sugar
- 1 pound fresh ripe strawberries
- 1/3 cup freshly squeezed lemon juice
In a saucepan, combine the water and sugar and bring the mixture to a boil. Allow the sugar and water to simmer for about 5 minutes.
Remove the water and sugar from the heat, pour into a metal mixing bowl, and place in the refrigerator to cool.
Take your fresh strawberries, make sure to wash them and remove the tops, and place them in your food processor.
Process the strawberries until smooth.
Add the water and lemon juice and pulse until combined. The water doesn't need to be completely cold at this point but no longer hot.
Pour the strawberry mixture into a shallow pan, or ice cream container, and place in the freezer for 2 hours.
Once the sorbet begins to freeze, remove the sorbet and place it again in the food processor. Blend until smooth.
Pour the strawberry sorbet back into the shallow pan and place back in the freezer for another 2-3 hours. Enjoy!
Ice Cream Maker Instructions
This recipe can be adapted to an ice cream maker by straining the strawberries after they have been pureed and then adding 1/4 cup of corn syrup, along with sugar water and lemon juice. Mix until combined.
Then follow the instructions from your ice cream maker on how long to churn the sorbet. Feel free to place the sorbet in the freezer once it's been churned if you find that it's a little too soft.