Homemade Strawberry Sorbet
A delicious, simple 4 ingredient recipe for luscious fruit forward sorbet that celebrates strawberry flavors.
Prep Time15 mins
Cook Time15 mins
Resting time12 hrs
Servings: 6 people
- 24 ounces Fresh or frozen strawberries*
- 12 ounces water
- 7 ounces white sugar 1 cup
- 2 tbsp lemon juice
- 1 tsp pectin Optional
Place ice cream maker bowl into the freezer according to manufacturer's instructions.
Wash and hull strawberries then place in blender or food processor with the water. Blend until smooth puree. (If using frozen berries, thaw ahead of time.)
Strain puree through fine mesh sieve into a medium saucepan. Push as much liquid through as possible, leaving only seeds and thick pulp behind.
Add sugar and two tablespoons of lemon juice. Place over medium-low heat, and stir until sugar is completely dissolved. Once sugar is dissolved add pectin if using, allow to dissolve and allow to cook for 1 minute. Do not allow the mixture to bubble or boil.
Pour into container with lid and refrigerate until completely cool. 2-3 hours minimum.
When the ice cream churn bowl has frozen for the necessary amount of time and liquid is cool, place in ice cream maker and churn according to manufacturers instructions.
When fully frozen (Smooth/glossy) either eat immediately, or scoop out into freezer safe containers and store in freezer until ready to eat. When ready to eat, let sit at room temperature 5-10 minutes to allow to soften.*
*Frozen strawberries need to be thawed to blend. Either thaw in fridge ahead of time or microwave gently until softened.
*If you can't wait for sorbet to soften when you're ready to eat it, you can microwave it for 20-30 seconds to soften slightly.
Calories: 168kcal | Carbohydrates: 43g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 174mg | Fiber: 2g | Sugar: 39g | Vitamin A: 15IU | Vitamin C: 68.6mg | Calcium: 20mg | Iron: 0.5mg