Strawberry Sorbet
A simple and easy recipe for homemade strawberry sorbet, highlighting the ripe berries of the season.
Servings: 0
Equipment
- Food Processor or Blender
- Ice Cream Maker
Ingredients
- 2 lbs ripe strawberries, rinsed and hulled very ripe strawberries will produce the best flavor
- 1 cup granulated sugar
- 1-2 tbsp fresh lemon juice Typically from one large lemon
- 1/4 tsp fine sea salt
Instructions
- Add the hulled strawberries to a food processor and puree until smooth. Take note of the measurement of the strawberries after they've been pureed as you will want to have 4 cups (a food processor or blender will likely have measurement markers on the side). Add the sugar, 1 tablespoon of lemon juice (add more later if desired)* and salt. Whirl through the processor until well incorporated, about 1 minute.
- Using a sieve or strainer, strain the puree into a large bowl. Some seeds will get through, but most won't, gently stir the puree through the strainer to help it along taking care to not push the seeds through. Taste and stir in more more lemon juice if desired. Chill well in the refrigerator for 2-3 hours. Allowing the mixture to get very cold before adding it to the ice cream maker will yield the right temperature to begin a proper churn and to keep the final texture scoop-able.
- Remove the cold puree from the refrigerator, give the contents a gentle stir and churn according to the ice cream maker's directions, usually about 18-20 minutes. Scoop the sorbet into a freezer safe container and allow it to set for at least 2 hours or longer.
- When ready to serve, check the consistency and allow the container to sit out for 10 minutes or so to make it easier to scoop, if necessary.
Notes
*I prefer 2 tablespoons of lemon juice added to the strawberries, though I suggest to start with 1 tablespoon and go from there to give the sorbet a subtle tartness - you'll want it to be subtle and not overpowering.
Make sure the ice cream maker canister has been frozen for at least 24 hours. It will need to be very cold to properly churn the sorbet. A good rule to follow is to keep the canister (wrapped in plastic and foil) in the freezer when not in use. This way you'll always have it ready at a moment's notice.
It's worth noting that sugar is relevant to making a traditional sorbet. Sugar will not change it's structure in the freezer and therefore helps the puree to remain scoopable.