Strawberry Sorbet (Fresh or Frozen)
Few things capture the taste of summer like strawberry sorbet. Whether you’re working with peak-season fresh berries or convenient frozen ones, this recipe delivers vibrant color and bold, sweet-tart flavor in every spoonful. It’s simple, refreshing, and easy to make year-round with either option.
Frozen Strawberry Sorbet
Ingredients:
- Two 10-ounce packages frozen strawberries packed in syrup
- 1 cup simple syrup
- 3 tablespoons fresh lemon juice
Instructions:
- Purée:
Place the frozen strawberries with their syrup in a food processor and purée until smooth. - Mix:
Stir in the simple syrup and lemon juice. Taste and adjust sweetness or acidity if needed. - Freeze:
Pour the mixture into the bowl of your ice cream maker and freeze according to the manufacturer’s instructions.
Fresh Strawberry Sorbet
Ingredients:
- 2 pints fresh strawberries, washed and hulled
- 1 cup plus 2 tablespoons simple syrup
- ¼ cup fresh lemon juice
Instructions:
- Purée:
Blend the fresh strawberries in a food processor until smooth (you should have about 3 cups). - Mix:
Stir in 1 cup of the simple syrup and the lemon juice. Taste and add the remaining syrup if needed. - Freeze:
Pour the mixture into the bowl of your Whynter ice cream maker and freeze according to the manufacturer’s instructions.
Serving Suggestions:
Serve either version with fresh mint, strawberry slices, or layer with lemon sorbet for a beautiful and refreshing pairing. This sorbet also makes a lovely topping over vanilla ice cream or angel food cake.
