Description
This homemade strawberry sorbet recipe is a refreshing, naturally sweet frozen dessert made from fresh strawberries, sugar, lemon juice, and optional vodka to improve texture. Perfect for a light and fruity treat, this sorbet is churned in an ice cream maker and then frozen to a smooth consistency, ideal for summer days or as a palate cleanser.
Ingredients
Scale
Strawberry Base
- 1 kg fresh strawberries, hulled
- 200g granulated sugar
Liquid Mixture
- 120ml water
- 30ml lemon juice, freshly squeezed
- Pinch of salt
- 1 tablespoon vodka (optional, helps prevent ice crystals)
Instructions
- Wash and Hull the Strawberries: Rinse the strawberries thoroughly under cold running water. Remove the green leafy hulls from the strawberries and discard any blemished or damaged fruit to ensure a fresh and clean base.
- Macerate the Strawberries with Sugar: Place the hulled strawberries into a large bowl and sprinkle evenly with granulated sugar. Toss well to coat all strawberries with sugar. Cover the bowl and let it macerate at room temperature for 1 hour or refrigerate for 2 to 3 hours. This process helps extract the juices and enhances sweetness.
- Blend the Macerated Strawberries: Transfer the strawberries along with the released juices into a blender or food processor. Blend until completely smooth. For a finer texture, pass the blended puree through a fine-mesh sieve to remove seeds, though this step is optional.
- Combine with Water, Lemon Juice, and Salt: In a separate bowl, whisk together the water, freshly squeezed lemon juice, and pinch of salt. Stir this mixture into the strawberry puree to balance the flavors. Taste and fine-tune the sweetness or acidity if needed.
- Add Vodka (Optional): Stir in the tablespoon of vodka if using, as it helps to prevent ice crystals and keeps the sorbet smoother during freezing.
- Chill the Mixture: Pour the strawberry mixture into a container with a lid. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the mixture to be thoroughly chilled before churning.
- Churn in an Ice Cream Maker: Pour the chilled mixture into your ice cream maker. Churn according to the manufacturer’s instructions for 20 to 30 minutes or until it reaches a soft-serve texture.
- Harden in the Freezer: Transfer the churned sorbet into an airtight container, spreading it evenly. Place parchment paper or plastic wrap directly on the surface to prevent ice crystals from forming. Seal the container and freeze for at least 2 to 3 hours, ideally overnight, until firm.
- Soften Before Serving: Remove the sorbet from the freezer 5 to 10 minutes before serving to let it soften slightly for easier scooping and better texture.
- Scoop and Serve: Serve the strawberry sorbet in bowls or cones. Garnish with fresh strawberry slices, mint leaves, or a drizzle of balsamic glaze if desired for added flavor and presentation.
- Store Properly: Keep any leftover sorbet in an airtight container in the freezer. Consume within 1 to 2 weeks for best taste and texture.
Notes
- For a smoother sorbet, strain blended strawberries through a fine mesh sieve to remove seeds.
- Vodka is optional but recommended to help prevent large ice crystals and enhance texture.
- If you do not have an ice cream maker, you can freeze the mixture and stir vigorously every 30 minutes to break up ice crystals.
- Use ripe, fresh strawberries for the best flavor and natural sweetness.
- Sorbet is best enjoyed within two weeks of preparation to maintain freshness.
- Prep Time: 1 hour 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
