Name: Strawberry Sorbet Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 4 h 45 min
Cuisine: American
Ingredients: 2 quarts (about 2 1/2 pounds) strawberries, hulled; 1 cup sugar; 1 tablespoon lemon juice; 1/4 teaspoon Kosher salt; 2 teaspoons rose water (optional)

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Introduction

This strawberry sorbet is a refreshing and naturally sweet treat perfect for warm days or as a light dessert. Made with fresh strawberries and a hint of lemon, it delivers bright, vibrant flavors that are both simple and stunning.

Two bright red strawberry sorbet scoops sit stacked in a clear glass dessert cup, the texture looks smooth but icy with small ice crystals visible. The cup is placed on a white tray, which also holds a fresh whole strawberry near the front and a shiny silver spoon at the right side. In the background, there is another glass cup with one scoop of sorbet and a metal spoon sticking out, plus a white bowl filled with fresh strawberries. The entire scene is set on a surface with a light blue and white striped cloth over a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 quarts (about 2 1/2 pounds) strawberries, hulled
1 cup sugar
1 tablespoon lemon juice
1/4 teaspoon Kosher salt
2 teaspoons rose water (optional)

Instructions

Step 1: Combine strawberries and sugar in a high-speed blender. Purée on low until the strawberries are finely chopped. Add lemon juice, salt, and rose water if using. Increase speed to high and blend until the mixture is completely smooth.
Step 2: Set a fine strainer over a large bowl or measuring cup. Pour the purée through the strainer and use a flexible spatula to push the mixture through, removing seeds and pulp. You should end up with about 1 quart of smooth purée.
Step 3: Chill the purée if desired, up to overnight, or proceed immediately to churning.
Step 4: Pour the purée into an ice cream maker and churn according to the manufacturer’s instructions, usually 20 to 30 minutes, until it reaches a soft-serve consistency.
Step 5: Transfer the sorbet to an airtight container and freeze for about 4 hours until firm enough to scoop.
Step 6: Let the sorbet sit at room temperature for 5 to 15 minutes before serving to soften slightly. Serve in ice cream glasses or bowls.

Tips & Variations

For a more intense floral note, add extra rose water gradually, but use sparingly to avoid overpowering the strawberry flavor.
Substitute lemon juice with lime juice to give a slightly different citrus twist.
If you don’t have an ice cream maker, freeze the purée in a shallow container and stir every 30 minutes until firm to mimic churning.
Use ripe, sweet strawberries for the best natural flavor and reduce the sugar slightly if they are very sweet.

Storage

Store the strawberry sorbet in an airtight container in the freezer for up to 1 week. Before serving, allow it to soften at room temperature for about 10 minutes to make scooping easier. Avoid refreezing melted sorbet to maintain the best texture.

How to Serve

A close-up view of a single scoop of bright red sorbet with a slightly rough texture, placed on a shiny metal ice cream scoop. The sorbet is round and looks cold and fresh. The scoop rests on a clear, white plate with blue swirl patterns, sitting on a white marbled texture with light blue and white striped cloth underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sorbet without an ice cream maker?

Yes, you can pour the purée into a shallow container and freeze it. Stir vigorously every 30 minutes to break up ice crystals until the sorbet is firm and smooth.

What does the rose water add to the sorbet?

Rose water adds a delicate floral aroma that complements the sweetness of the strawberries, giving the sorbet a subtle, sophisticated flavor. It’s optional and can be omitted without affecting the core taste.