If you’re looking for more homemade frozen treats, try these raspberry coconut popsicles and this banana strawberry ice cream. Or if you’re looking for something more snack-worthy, try these frozen snacks.
How to Make Fresh Strawberry Sorbet
Blend it: Add all the prepared ingredients into the food processor and blend until smooth.
Freeze: Transfer the sorbet to an air-tight container and freeze for one to two hours or until firm before serving.
Related: Strawberry Shortcake in a Jar
Make-Ahead and Refreezing Instructions:
To Make-Ahead: Sorbet sometimes freezes too hard. If you plan to make it in advance, add an extra scoop of fruit puree and honey to prevent the mixture from freezing solid. The high sugar content will keep the sorbet soft and scoopable despite being frozen for a while. Alternatively, add one to two tablespoons of liqueur for the same effect and some extra flavor.
To Refreeze: Sorbet can be frozen, thawed, and refrozen to fix its texture. Add a tablespoon of fruit puree to the thawed sorbet mixture, mix, and refreeze until solid. Once frozen, blend to break up the ice crystals, freeze again until set, and viola, perfectly restored sorbet.
P.S. If you have some strawberries to use, another really easy (and to-die-for) strawberry dessert are these strawberry shortcake crumble bars: https://paleogrubs.com/strawberry-shortcake-crumb-bars
Strawberry Shortcake Crumble Bars
Ingredients
- 3 cups frozen strawberries
- 2/3 cup cold water
- 1 tbsp balsamic vinegar
- 1/3 cup honey
Directions
- Place all the ingredients in a food processor and blend until smooth.
- Transfer the sorbet in an airtight container.
- Freeze for 1-2 hours or until firm, before serving.
Servings
Time
Notes
Not Sweet Enough?: Taste the strawberry mixture before freezing and adjust the honey as needed based on the sweetness of the strawberries and your personal preference.
How to Get a Smooth Texture: Ensure a smooth texture by blending the ingredients thoroughly. Strain the mixture if you prefer a silkier sorbet.
Freezing time: Allow sufficient freezing time, ideally one to two hours, for the sorbet to set properly and achieve the desired firmness.
Equipment maintenance: Make sure your food processor is clean and odor-free to avoid any lingering flavors from previous uses affecting the sorbet’s taste. If not, spray with a bit of white vinegar, let sit for five minutes, and rinse to remove any lingering odors.
Serving suggestions: Garnish with a slice of citrus or fresh mint leaves for a personal touch. You can also add edible flowers like Pansies or Violets. They have a mild, sweet flavor that will compliment your sorbet.
Storage tips: Store any leftover sorbet in an airtight container. Allow it to soften for a few minutes at room temperature before serving after extended storage. You can also blend it again to break up any ice crystals and get that extra fluffy texture back.
Lemon tip: If using lemon zest, grate the lemon peel before juicing the lemon. Zesting a complete lemon is much easier than zesting a squeezed one.
Customization: Feel free to get creative with additional fruits or herbs. The sorbet base allows for various flavor combinations to suit your taste preferences. You can experiment with additional ingredients, like adding a third of a cup of mint or basil or a teaspoon of citrus zest as a start, or go wild and try adding some frozen banana or other fruits of choice.
My husband likes sherbet which is loaded with sugar, I made this strawberry sorbet and he really likes it (better than the sherbet) YEAH, WIN!! He is a fan of lemon and lime do you have a recipe for different flavor sorbet? Please keep the recipes coming, there is not one that I have tried and did not like.
Forever Fan
Absolutely delicious.
This is so good!!!
It is delicious, super easy to make, and quick! My only complaint and reason why i gave it 4 stars is because it tastes like just like plain strawberries. I mean, it’s basically just strawberries, so obviously it should taste like that, but strawberry ice cream and strawberry-based stuff just kinda has the spark and flavour this recipe doesn’t. If it could be adjusted, or I could add something to make it better, that’d be great! Thx, love your recipes!
-Samara
I wonder if adding a flavored, no sugar, sparkling water in place of regular water, might just be the boost you are looking for.
Interesting! I have never added sparkling water to sorbet. Have no idea how that would turn out but definitely want to know how how it worked.