Homemade Strawberry Sorbet

a bowl of strawberry sorbet with a spoon beside fresh strawberries and a lemon slice.

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5 from 12 votes

A delicious, simple 4 ingredient recipe for luscious fruit forward sorbet that celebrates strawberry flavors.

Prep Time15

Cook Time15

Resting time12

Course: Dessert

Cuisine: American

Keyword: berries, dairy free, dessert, fruit dessert, ice cream, sorbet, summer fruit

Servings: people

Calories: 168kcal

Author: Mikayla M.

Ingredients

680 grams Strawberries* 24 ounces, about 30-35 strawberries
12 ounces water 1.5 cups
7 ounces white sugar 1 cup
2 tablespoons lemon juice

Instructions

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.
Pour into container with lid and refrigerate until completely cool. 2 hours minimum.
When the ice cream churn bowl has frozen for the necessary amount of time and sorbet base is cool, place in ice cream maker and churn according to manufacturers instructions.
When fully frozen (Smooth/glossy) transfer to a freezer safe container and store in freezer until ready to eat. When ready to eat, let sit at room temperature 5-10 minutes to allow to soften.*

Notes

*Frozen strawberries need to be thawed to blend. Either thaw in fridge ahead of time or microwave gently until softened.

*If you'd like to have a softer sorbet you can add powdered pectin into the base. Add it during step 4 - Once sugar is dissolved add 1 teaspoon of pectin, stir and allow to dissolve then cook for 1 minute. Do not allow the mixture to bubble or boil.

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