Sorbet is summer in a bowl! I love taking perfectly ripe fruit and transforming it into a refreshing and healthy dessert. This recipe is so creamy and smooth, but completely dairy free. It only has four ingredients and I promise, you will be making it all summer long with all your favorite fruits.
Now that strawberry season is here, it is time to make all my favorite dishes with this rockstar berry. Having a completely sweet and ripe berry is one of the best things you can do to make sure your sorbet turns out the best. That means I will have to put away my mango sorbet for a few months while strawberries are at their peak.
If you want the best sorbet possible, then take just a second and read up on these tips that will guarantee your end product is fabulous!
Go Ripe or Go Home
We all want sorbet that is perfectly sweet and packed with flavor. That requires the absolute ripest berries you can find. Wait until they are at the peak of their season for the best results.
Hold Off on the H2O in Your Sorbet
Many sorbet recipes call for making a simple syrup but why add any water to your mixture? All that will do is dilute both the flavor and the sweetness, which means you will be adding other ingredients and additional sugar to try to make up for it. Just ditch the water, in any form.
What’s the Wait?
Once you have your gorgeously smooth and creamy sorbet, just sit back and enjoy it. If you do have leftovers, store them in an airtight container in the coldest part of your freezer but don’t leave them there for long. Remember, this is fresh fruit we are having so much fun with and it doesn’t last forever, even in your freezer. Eat it within a week for best results.
Now, I know I’m going to get questions about what to do if you don’t own an ice cream machine. Obviously, my first suggestion would be to pick one up because you will love having one! If that isn’t an option, then you could certainly try making more of a granita using the same recipe by freezing it, then using a spoon to scrape it off the top. Your texture will be very different than a sorbet but it will still be yummy!Print
- 2 1/2 pound fresh, very ripe strawberries
- 1 C sugar
- 2 tsp fresh lemon juice
- 1/2 tsp kosher salt
- Remove stems from strawberries and purée in a blender or food processor until smooth. It should yield 1 quart of purée. Add sugar and blend for 30 seconds. Add lemon and salt, blend to incorporate, and adjust to taste.
- Strain purée to remove seeds and transfer to refrigerator; chill for 2 to 3 hours until very cold. Churn sorbet in ice cream maker according to manufacturer’s instructions. Transfer sorbet to freezer to firm up for 2 to 3 hours before serving.
- Serving Size: 1/10th
- Calories: 115
- Sugar: 26g
- Sodium: 57mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
**My friend, this post contains Amazon affiliate links which means I receive a small compensation if you make a purchase using my link, at no additional cost to you. And no worries….I only link to products that I both use and love! ~Carole