Easy Strawberry Sorbet
This bright, 4-ingredient strawberry sorbet is ultra-refreshing, naturally fruity, and simple to make. Use an ice cream maker for the silkiest texture, or try the no-churn method for an easy, scoopable treat.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 pound fresh strawberries, hulled
- 0.75 cup granulated sugar adjust to taste if berries are very sweet
- 0.25 cup water for simple syrup
- 2 tablespoon fresh lemon juice brightens flavor
- 0.125 teaspoon fine sea salt optional, enhances sweetness
Instructions
Preparation Steps
- Make syrup: In a small saucepan over medium heat, stir the water and sugar just until the sugar fully dissolves and the liquid turns clear, 3 to 5 minutes. Remove from heat and cool to room temperature.
- Blend: Add strawberries, lemon juice, and salt to a blender. Purée until completely smooth.
- Combine: Pour the cooled syrup into the strawberry purée and blend briefly to combine. For an ultra-smooth sorbet, strain through a fine-mesh sieve to remove seeds.
- Chill: Cover and refrigerate the base until cold, about 1 hour, for best churning results.
- Freeze: Churn in an ice cream maker according to the manufacturer’s directions, then freeze until firm. No-churn option: Pour into a shallow pan, freeze 3 to 4 hours, whisking or scraping with a fork every 30 to 45 minutes to break up ice crystals.
Notes
Sweetness will vary with your berries; taste the purée and add a little more sugar if needed. A tablespoon of light corn syrup or a splash of vodka can further reduce iciness, but both are optional. Let the sorbet sit at room temperature for a few minutes before scooping for the best texture.