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Fresh Homemade Strawberry Sorbet Recipe

Today, I have a special treat for you - a homemade Strawberry Sorbet recipe that will tantalize your taste buds and keep you cool all summer long. It is super easy, no special equipment is needed (everyone needs a blender in their kitchen, so this one doesn't count!).

 

 

It is fresh, sweet, and the perfect way to end a meal!

 

If you're a fan of fruity desserts, you're in for a real treat! Before we dive into the recipe, be sure to check out some of my other refreshing creations like my favorite lemon sorbet with elderflower, homemade limoncello, berry cordial, and strawberry rhubarb oatmeal bars.

 

Fruits are versatile and work great in drinks, baked goods, and just on their own, don't you agree?

 

Why you'll love this recipe

 

There's something magical about the combination of fresh strawberries and the icy goodness of sorbet. This Strawberry Sorbet recipe is a celebration of the vibrant flavors and natural sweetness of strawberries.

 

It's also dairy-free, obviously gluten-free, and overall a very easy recipe that anyone can make - and everyone loves strawberries - making it kid-friendly too!

 

Strawberry sorbet is incredibly refreshing on a hot summer day. Whether you're hosting a backyard barbecue or simply craving a cool dessert, this sorbet will satisfy your sweet tooth and leave you craving more without weighing you down. 

 

Frozen bread pan with strawberry sorbet.

 

Ingredients

 

The ingredients you need for this recipe are just a few, simple ones:

 

  1. Strawberries: Strawberries are the star ingredient in a strawberry sorbet. They provide natural sweetness, vibrant flavor, and a beautiful dark red color to the sorbet.
  2. Sugar: Sugar is added to the sorbet mixture to enhance the sweetness of the strawberries. It also helps to improve the texture and consistency of the sorbet by preventing the formation of ice crystals.
  3. Water: Water dilutes the strawberry puree and creates a smooth sorbet base. It helps to achieve the desired consistency and aids in freezing the mixture. We do not want to use more liquid than necessary, or else the sorbet will turn out icy!
  4. Lime juice: Lime juice is often added to sorbet recipes to provide a hint of acidity and brightness. It balances the sweetness of the strawberries and adds a refreshing tangy flavor to the sorbet.
  5. Salt: A small amount of salt is added to enhance the overall flavor profile of the sorbet. It helps to bring out the natural sweetness and intensifies the taste of the strawberries.
  6. Vodka: Vodka (or rum) acts as a flavorless alcohol that helps lower the mixture's freezing point. This prevents the sorbet from becoming too icy and results in a smoother texture. I'd still call it kid-friendly because the amount is so minuscule. 
  7. Egg White: My not-so-secret tip to creamy sorbet recipes. The egg white adds stability and a light, airy texture to the sorbet. It helps to create a smooth and creamy consistency when 'churned'.

 

Ingredients to make strawberry sorbet.

 

Step-by-step instructions

 

Start by making a sugar syrup and let it cool. In a small saucepan over low heat, combine sugar, water, and the zest of 2 limes. Stir until the sugar dissolves, then set aside to cool.

 

Wash and hull the strawberries (i.e., remove the green part) and add them to a food processor or blender along with the rest of the ingredients (except the egg white). 

 

Steps to make the strawberry syrup.

 

Strain the mixture into a bread pan (or another similar-sized pan) and freeze for 2 hours. Add the half-frozen mixture into your blender along with the egg white and blend until smooth. 

 

Pour it back into the pan and freeze until solid, at least 6 more hours.

 

Enjoy it on its own or with more fresh strawberries and a scoop of elderflower lemon sorbet! If you love the idea of these flavors together, then you can use the rest of your strawberries in this elderflower strawberry lemonade!

 

Steps to make the strawberry ice cream.

 

Storage

 

Strawberry sorbet is a great thing to keep in the freezer all summer long - it keeps well for 3-4 months (Update: I ate a year-old strawberry sorbet today and if you do the below trick, this could be you too).

 

The way I ensure the sorbet keeps well is by adding plastic wrap directly on top of the sorbet so that there is no air in between the wrap and the dessert. You can add a lid to this as well, but I have found that unnecessary. 

 

It needs a little time on the counter before it's scoopable, and then it also melts quicker than store-bought sorbet. This has generally not been a problem in my household, this sorbet is eaten in a flash! 

 

Bread pan with strawberry sorbet and lime slices.

 

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Cover page of '99 Summer Drinks' cookbook, image of a Long Island Iced Tea.

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Recipe FAQs

Can I use frozen strawberries instead of fresh ones?

Absolutely! Frozen strawberries work well in this recipe. Just make sure to thaw them before blending.

What you need, are delicious strawberries. Whether they are fresh or frozen, doesn't matter much, although I prefer fresh ones for some reason.

I always use the Norwegian "Valldal-jordbær", cultivated in Valldal, a village near here. The ones I buy are the Polka strawberry variety. I think you can find these anywhere!

Can I substitute the sugar with a healthier alternative?

Yes, you can experiment with natural sweeteners like honey or maple syrup. Keep in mind that it may slightly alter the texture and taste. Use the same amount of honey/maple syrup (in milliliters) as the sugar syrup yields, about 300 milliliters. 

I'm sure you could use any other sweetener too, but I would recommend using a liquid, syrupy sweetener to not alter the consistency of the sorbet too much. I can't vouch for other alternatives, as I haven't tried them, but I can't see why they cannot work. 

Pan with strawberry lime sorbet and an ice cream scoop.

Read more about viscous sugars in this post. I keep the sugar syrup in this recipe thicker than mentioned in the post, so the sorbet actually does not turn out icy, just to let you know!

How long can I store the sorbet in the freezer?

It can keep for a long time as long as you follow my storage tips under the Storage heading. I'd say 3-4 months, no problem. It's important to avoid air between the lid and the sorbet so that it's less likely for ice crystals to form.

Another pro tip is to not let the sorbet melt too much before you add it back to the freezer. Melted sorbet will turn icy! Be quick about it all and you can enjoy delicious strawberry sorbet another time as well.

Strawberry sorbet and lime slices in a small bowl.

Expert tips

  1. For an extra burst of flavor, add a splash of balsamic vinegar or a hint of freshly grated ginger to the strawberry puree.
  2. Use another alcohol in the recipe: you can add pretty much whatever alcohol you want. My favorite is vodka because of its flavorless qualities, but also rum because rum is fantastic with strawberries (as you can see in my summer drinks cookbook!). 
  3. To achieve a smoother sorbet texture, strain the strawberry puree through a fine-mesh sieve before chilling and churning.
  4. For an adult twist on this strawberry sorbet recipe, drizzle a splash of your favorite liqueur, such as Limoncello or Grand Marnier, over the finished sorbet.
Strawberry lime sorbet in a bread pan.

Either way, enjoy!

Did you like this recipe? Here are more summer treats I think you’d love:

I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter

 

📖 Recipe

Pan with strawberry lime sorbet and an ice cream scoop.

Fresh and Sweet Homemade Strawberry Sorbet Recipe

Yield: 8-10
Prep Time: 10 minutes
Additional Time: 8 hours
Total Time: 8 hours 10 minutes

This homemade Strawberry Sorbet recipe will tantalize your taste buds and keep you cool all summer long. It is fresh, sweet, and super easy!

Ingredients

  • 1 pound fresh strawberries (450 grams)
  • 1 cup sugar (200 grams)
  • ½ cup water (125 milliliters)
  • 2 juicy limes (75 milliliters)
  • Pinch of salt
  • 2 tablespoons vodka (or tequila, rum)*
  • 1 egg white**

Instructions

  1. Start by making a sugar syrup and let it cool. In a small saucepan over low heat, combine sugar, water, and the zest of 2 limes. Stir until the sugar dissolves, then set aside to cool.
  2. Wash and hull the strawberries (i.e., remove the green part) and add them to a food processor or blender along with the rest of the ingredients (except the egg white).
  3. Strain the mixture into a bread pan (or another similar-sized pan), cover and freeze for 2 hours. Add the half-frozen mixture into your blender along with the egg white and blend until smooth.
  4. Pour it back into the pan and freeze until solid, at least 6 more hours.
  5. For longer storage, add a plastic wrap directly on top of the sorbet. Keeps in the freezer for a minimum of 3-4 months this way.
  6. Enjoy it on its own or with more fresh strawberries, a shot of your favorite liqueur (hello limoncello) and a scoop of elderflower lemon sorbet!

Notes

* Vodka acts as a flavorless alcohol that helps lower the mixture's freezing point. This prevents the sorbet from becoming too icy and results in a smoother texture. I'd still call it kid-friendly because the amount is so minuscule.

** The egg white adds stability and a light, airy texture to the sorbet. It helps to create a smooth and creamy consistency when 'churned'.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 130Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 25mgCarbohydrates: 31gFiber: 2gSugar: 28gProtein: 1g

Nutrition information isn't always accurate, estimate for informational purposes only.

Did you make this recipe?

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