Strawberry Sorbet Recipe
Food photographer and recipe developer Susan Olayinka from The Flexible Fridge told us she was reminiscing of 90 degree days when she made this recipe for strawberry sorbet. "I'm really looking forward to the summer. It's freezing here in the UK. So my inspiration was my craving for warmer weather, and I love strawberries, too. This recipe screams spring."
Sorbet comes from the Italian term sorbetto, which describes a frozen dessert with a slushy consistency. Frost Gelato credits the first version of the fruity treat to Asia. Sorbets are famous for featuring combinations of crushed ice, fruit, and strong flavoring. And yes, vegans can rejoice: This is a dairy-free desert. Sorbets are internationally popular in countries such as Egypt, Italy, and the U.S., so once you've mastered the recipe, you should feel free to serve it up to all of your friends — it's practically guaranteed to be a hit. Plus, it's amazingly simple to make, so you'll have it whipped up in no time.
Gather the ingredients for the strawberry sorbet
Here at the Tasting Table, we always spice up simplicity. Olayinka blended up 3 ingredients in 5 easy steps to make this fruitful delicacy. All you'll need is 3 cups of frozen strawberries, ½ cup of very fine sugar, and the juice of 1 lemon. Our developer mentions this is vegetarian and vegan-approved, "Sorbet has no cream or milk. [It's] made from fruits and sugar." As far as sweet indulgences go, it doesn't sound too bad.
Blend your berries, sugar, and lemon juice
Begin the recipe by placing the frozen strawberries in a blender. Set it to the highest speed and blend the strawberries for 20 seconds. They should churn out to a sandy texture. Next, open the blender and pour in the sugar along with the juice of one lemon. Securely seal the blender's top and blend this mixture for 30 seconds. Scrape down the sides of the blender, then continue repeating the process until the mixture has a uniform texture. You might have to do the blend-and-scrape about 5 times to achieve the right consistency. You'll know it's ready once the sorbet is soft and creamy.
Pop it in the freezer
Once the mixture is uniform and has turned to a creamy texture, pour it into a bread pan and freeze for 2 hours. Serious Eats explains that sugar is the catalyst for this sweet equation. Due to the combination of sugar and ice (from the frozen fruit), you won't have to worry about over-freezing the dessert. You will, however, have to work on your patience. You really do need to allow your sorbet at least two hours in the freezer to set.
Enjoy your strawberry sorbet
After 2 hours in the freezer, this piquant treat is ready to be enjoyed. Sorbet is such a versatile treat. It can be served a number of ways. Try it in a dish garnished with fruit, or pile it into an ice cream cone. Olayinka adds, "Maybe with some additional fresh fruit, syrups, or white chocolate!"
And don't ignore the fact that it's appropriate for a slew of holidays — the red color is perfect for Valentine's Day or Christmas, and it would make a festive addition for Memorial Day, the Fourth of July, or Veteran's Day, too.
- 3 cups frozen strawberries
- ½ cup fine sugar
- 1 lemon, juiced
- Place the frozen strawberries in a high-speed blender.
- Blend on high for 20 seconds until the strawberries turn into a sand-like texture.
- Add the sugar and the juice of 1 lemon. Close the blender and blend again for 30 seconds.
- Repeat the process until the mixture becomes a uniform texture. It might take roughly 5, 20-second blends. Scrape down the sides of the blender between processing.
- Once the mixture is uniform and has a sorbet-like texture, pour the mixture into a loaf tin and freeze it for 2 hours.
- After 2 hours, it's ready to be served.
| Calories per Serving | 140 |
| Total Fat | 0.2 g |
| Saturated Fat | 0.0 g |
| Trans Fat | 0.0 |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 36.5 g |
| Dietary Fiber | 2.8 g |
| Total Sugars | 30.4 g |
| Sodium | 2.8 mg |
| Protein | 0.6 g |
