Strawberry Sorbet Recipe

This refreshing strawberry sorbet recipe is a sweet and slightly tangy way to cool down on a sweltering day. It is made with just a handful of simple ingredients, including fresh strawberries, sugar, and a splash of lemon juice.

The result is one of the simplest yet refreshingly delicious desserts you’ll ever make.

What you need

• Strawberries: fresh fruit is best, but frozen will work in a pinch.
• Sugar: use granulated or caster sugar for best results.
• Water: cold water from the tap.
• Lemon juice: fresh or bottled juice to balance the sweetness.

Instructions

1. Hull and halve the strawberries before freezing them for two hours.
2. Pulse the berries and sugar for a few seconds in a food processor or blender until the fruit breaks up.
3. Add the water and lemon juice, then process until smooth.
4. Strain the mixture to remove the pips and any other bits.
5. Add the sorbet mixture to an ice cream maker and churn until hardened.
6. Scoop into a container and freeze until fully hardened.

How to store

Store strawberry sorbet in an airtight container for 1-2 weeks. Without stabilisers, the texture will turn icy and hard quicker than store-bought sorbet. Place the container at the back of the freezer to reduce temperature fluctuations.

Tips for making better sorbet

• Choose fresh strawberries for a more intense flavor.
• For a smoother texture, churn the sorbet mixture in an ice cream maker.
• Dial up the creamy texture by adding one cup of yoghurt.
• Consider adding a small amount of alcohol, like vodka, for a smoother, less icy consistency.
• Add half the lemon juice and taste test before adding more if needed.   
• For an instant sorbet, blend frozen strawberries with sweetener and serve immediately.

How to make this sorbet without an ice cream maker

If you don’t have an ice cream machine, add the strained puree to the freezer without churning. Give the sorbet a whisk every half hour to create a smoother texture.