Description
A refreshing and simple homemade strawberry sorbet made with fresh or frozen strawberries, sugar syrup, and a hint of lemon or lime juice. Perfect as a light dessert for warm days, this sorbet requires no ice cream maker and can be prepared with just a blender and freezer.
Ingredients
Scale
Syrup
- 1 cup granulated sugar
- 3 cups water
Sorbet Base
- 5 cups fresh or frozen strawberries, cleaned and quartered (about 2 pounds)
- 2 tablespoons lemon juice or lime juice
Instructions
- Prepare Strawberries: Rinse the strawberries thoroughly under cold water, then quarter them to ensure even blending later. Set them aside while you prepare the syrup.
- Make Sugar Syrup: In a medium saucepan, combine the water and granulated sugar. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely. Remove the pan from the heat and allow the syrup to cool completely to room temperature.
- Combine Ingredients: In a large bowl, mix the cooled sugar syrup with the lemon or lime juice. Add the prepared quartered strawberries and gently stir to combine all ingredients uniformly.
- Blend Mixture: Transfer the strawberry mixture in batches to a blender or food processor. Blend each batch until the mixture is completely smooth and no strawberry chunks remain.
- Freeze Sorbet: Pour the smooth strawberry mixture into a freezer-safe container, smoothing the top with a spatula. Cover and freeze the mixture for at least 6 hours or overnight until it is firm and scoopable.
Notes
- For a smoother texture, blend the mixture thoroughly until no lumps remain.
- If fresh strawberries are out of season, frozen strawberries work just as well and can be blended without thawing fully.
- You can adjust the tartness by varying the lemon or lime juice according to taste.
- To serve, let the sorbet sit at room temperature for 5-10 minutes to soften slightly before scooping.
- Store any leftovers tightly covered in the freezer for up to 2 weeks.
