Incredibly light and refreshing, this strawberry sorbet is bursting with pure strawberry flavor and is really easy to make! The fresh strawberries are simply pureed and sweetened with sugar. Lemon juice and a pinch of salt are added to make the flavors pop! No need to prepare a syrup and you can easily make the sorbet without an ice cream machine!
What Is A Sorbet?
A sorbet (sor-bay), also known as ices or water ices, is traditionally composed of fruit (or vegetable) juice or puree, a syrup (water and sugar) and an acid. Unlike sherbets, sorbets do not contain any milk products. Some recipes might include pasteurized egg whites to make the sorbet lighter and smoother. The fruit flavor won’t be as intense if eggs are added to the mixture.
Making Strawberry Sorbet, Step-by-Step
Prepare the strawberry sorbet
- Place a large baking pan in the freezer. I used a 20 x 30 cm (8 x 12 inches) pan.
- Wash the strawberries and place them in a colander to get rid of the water. It’s best to do this step a few hours before making the sorbet to ensure that the strawberries are completely dry. Alternatively, you can use a paper towel to dry the strawberries.
Strawberries already contain about 91% water. Adding more water to the sorbet could cause larger ice crystals to form, leading to an icy sorbet. The strawberry flavor will also be more intense when it’s not diluted in additional water.
- Hull the strawberries then cut them in half and puree them using a blender or food processor.
- Strain the strawberry puree (if desired) through a fine mesh sieve into a bowl.
- Add the sugar, lemon juice and salt. Stir to combine then let it sit at room temperature for about 15 minutes, until the sugar has fully dissolved. Taste the mixture and add more sugar or lemon juice if needed.
- Pour the strawberry mixture into the frozen baking pan. Cover and freeze for about an hour.
Mix the strawberry sorbet
- Take the strawberry sorbet out of the freezer and break up the ice crystals formed. You can use a spatula, a whisk, a hand mixer etc. If you are worried about scratching the baking pan, transfer the sorbet to a mixing bowl. Mix then return to the baking pan and freeze.
- Repeat the process every hour, 2 to 3 more times. The more you do this, the smoother the sorbet will be.
- Once you are done mixing (after 3-4 hours), transfer the sorbet to a smaller container. Smoothen the surface with a spoon and freeze until completely firm.
And that’s it! So easy to make and no need to turn on the stove when it’s already hot and you really need something refreshing!