Description
This Homemade Strawberry Sorbet recipe offers a refreshing and naturally fruity frozen dessert made from fresh strawberries, lemon juice, and a simple sugar syrup. With a perfect balance of sweetness and tartness, this sorbet is easy to prepare and ideal for a light, cooling treat during warm weather.
Ingredients
Scale
Fruit
- 4 cups fresh strawberries (hulled and halved)
Sweetener
- 3/4 cup granulated sugar
Liquids & Flavorings
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup water
- A pinch of salt
Instructions
- Prepare Strawberries: Rinse and hull the strawberries, then slice them in half to ensure easier blending and a smoother consistency in the final sorbet.
- Blend Ingredients: Combine the halved strawberries with sugar and freshly squeezed lemon juice in a blender. Blend until mostly smooth, but leave some small chunks of strawberries intact to add texture to the sorbet.
- Make Sugar Syrup: In a saucepan over low heat, mix together the sugar and water. Stir constantly until the sugar fully dissolves, forming a clear syrup. Remove from heat and allow to cool slightly.
- Combine Mixtures: Pour the sugar syrup into the strawberry mixture. Add a pinch of salt and stir well to balance and enhance flavors in the sorbet base.
- Chill Mixture: Cover and place the mixture in the refrigerator to chill for at least 2 hours. This step ensures the sorbet mixture is cold enough for freezing, which improves texture.
- Freeze Sorbet: Transfer the chilled mixture into an ice cream maker and churn according to manufacturer instructions until firm. Alternatively, pour into a shallow dish and freeze, stirring every 30 minutes for 3 to 4 hours to break up ice crystals and achieve a smooth texture.
Notes
- For best flavor, use ripe, fresh strawberries.
- If you don’t have an ice cream maker, stirring regularly during freezing will help maintain smoothness.
- Adjust sugar amount depending on the sweetness of your strawberries.
- The lemon juice not only adds brightness but also prevents the fruit from browning.
- Store leftover sorbet in an airtight container in the freezer for up to 1 week.
