Perfectly sweetened fresh strawberry sorbet brighten up with a touch of lemon juice makes for a refreshing summer treat.
One of my favorite things to make during the summer months are frozen treats. At the top of that list are sorbets! Perfectly cooling, sorbets are such a refreshing way to beat the summer heat. After spotting the most vibrant strawberries at the market, I instantly knew what flavor to make this sorbet – strawberry! Consisting of just 5 ingredients, this fresh strawberry sorbet is not only easy to make but also so incredibly delicious. The addition of fresh lemon juice adds a lovely tang that enhances the natural sweetness of the strawberries.
How to Make Fresh Strawberry Sorbet
Key Ingredients
- Fresh Strawberries
- Granulated Sugar
- Fresh Lemon Juice
- Honey
- Water
To Make Fresh Strawberry Sorbet
- Place – ice cream maker canister in freezer the night before fresh strawberry sorbet will be made. Canister needs to be completely frozen in order for sorbet to set properly.
- Add – water and sugar into a medium saucepan and bring to a boil under medium low heat stirring until all the sugar is dissolved. Reduce heat to low and simmer sugar mixture for an additional 4-5 minutes without stirring. Remove sugar syrup from heat and pour into a heat-save bowl. Whisk in the honey into sugar syrup and place in refrigerator to cool.
- Set – a fine mesh sieve/strainer over a large mixing bowl.
- Puree – working in two batches, place half of the strawberries and lemon juice in a blender or food processor and puree until a smooth pourable consistency is reached. Pour pureed strawberries through sieve into large mixing bowl. Use a spoon to help press out strawberry liquid. Discard pulp. Repeat process with second batch of strawberries and lemon juice but do not pass through sieve. Instead, pour directly into bowl with first batch of pureed strawberries liquid.
- Pour – chilled sugar syrup into bowl with pureed strawberries and whisk to combine.
- Cover – bowl with plastic wrap and refrigerate until completely chilled, about 4 hours or overnight.
- Churn – retrieve frozen ice cream canister from the freezer and following your ice cream maker’s manual, churn chilled strawberry mixture until a soft sorbet consistency is achieved, about 12-20 minutes depending on ice cream maker.
- Transfer – soft strawberry sorbet to a freeze-safe container and place in freezer to set for 5-6 hours or overnight before serving.
Looking for More Strawberry Recipes, See the Links Below:
Fresh Strawberry Sorbet
Perfectly sweetened fresh strawberry sorbet brightened up with a touch of lemon juice makes for a refreshing summer treat.
- Prep Time: 50 Minutes (Not Including Chill & Freezing Time)
- Total Time: 50 Minutes
- Yield: 2 Quarts 1x
Ingredients
- 2 Pounds Fresh Strawberries, Halved and Quartered
- 2 Cups Filtered Water
- 1 Cup Granulated Sugar
- 1/4 Cup Honey/Maple Syrup
- 1/4 Cup Fresh Lemon Juice
Instructions
- Place ice cream maker canister in freezer the night before fresh strawberry sorbet will be made. Canister needs to be completely frozen in order for sorbet to set properly.
- In a medium saucepan, add water and sugar and bring to a boil under medium low heat stirring until all the sugar is dissolved. Reduce heat to low and simmer sugar mixture for an additional 4-5 minutes without stirring. Remove sugar syrup from heat and whisk in the honey. Pour sugar syrup into a heat-safe bowl and refrigerate.
- Place a fine mesh sieve/strainer over a large mixing bowl.
- Working in two batches, place half of the strawberries and lemon juice in a blender or food processor and puree until a smooth pourable consistency is reached.
- Pour pureed strawberries through sieve into large mixing bowl. Use a spoon to help press out strawberry liquid. Discard pulp.
- Repeat process with second batch of strawberries and lemon juice but do not pass pureed strawberries through sieve. Instead, pour directly into bowl with first batch of pureed strawberries liquid.
- Pour chilled sugar syrup into bowl with pureed strawberries and whisk to combine.
- Cover bowl with plastic wrap and refrigerate until completely chilled, about 4 hours or overnight.
- Retrieve frozen ice cream canister from the freezer and following you ice cream maker’s manual, churn chilled strawberry mixture until a soft sorbet consistency is achieved, about 12-20 minutes depending on ice cream maker.
- Transfer soft strawberry sorbet to a freeze-safe container and place in freezer to set for 5-6 hours or overnight before serving.
Notes
- Fresh strawberry sorbet will last up to 1 month in the freezer when stored in a freezer-safe container.
- Substitute fresh strawberries with other summer berries like blueberries, blackberries or raspberries. If using blackberries or raspberries, pass all instead of half of the fruit puree through a fine mesh strainer for a seedless sorbet.
- For a vegan fresh strawberry sorbet, replace the honey with maple syrup.
- It is important that pureed strawberry mixture is completely chilled before churning into sorbet. Mixture should be chilled for a minimum of 4-6 hours or overnight.
- I used this ice cream maker to make fresh strawberry sorbet. Such a great investment! I had it for 6 years now and it still works beautifully!!
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