Perfectly sweetened fresh strawberry sorbet brightened up with a touch of lemon juice makes for a refreshing summer treat.
Author:Winnie Reeves
Prep Time:50 Minutes (Not Including Chill & Freezing Time)
Total Time:50 Minutes
Yield:2 Quarts1x
Ingredients
Scale
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!!