Fresh Strawberry Sorbet is a must to make during your local strawberry season! The color of this Fresh Strawberry Sorbet is beautiful and the flavor is a wonderful intense strawberry!
There is nothing that says “Hello Summer” quite like eating a juicy vine-ripened strawberry that has been ripened to perfection in the early summer sunshine. Strawberries serve more than just fulfilling the sweet tooth. They are packed with hordes of health benefits, making a nutritious fruit for mind and body. In this recipe, the strawberries are pureed. This strawberry sorbet is a wonderful refreshing dessert treat that is so easy to make and so delicious.
The secrets to this outstanding sorbet is only using fresh ripe strawberries. Naturally the best strawberries are the ones you pick yourself from your local strawberry fields or purchase from your local produce stands and/or Farmers’ markets. Sorbet is probably one of the easiest desserts to make, and they is simply delicious. Serve this Fresh Strawberry Sorbet as a dessert or a palate cleanser during your next dinner party.
Learn about Strawberry Hints, Tips, and Information and more Strawberry Recipes.
More great Ice Cream, Sorbet, Granita, & Gelato Recipes recipes.
- 1 cup sugar (granulated)
- 1 cup cold water
- 2 pints strawberries, fresh, ripe
- 2 tablespoons lemon juice, fresh-squeezed
- 2 to 3 tablespoons vodka
Prepare Simple Syrup: In a high-sided saucepan over medium heat, combine sugar and cold water. Stir until mixture comes to a boil; reduce heat to low and simmer until the mixture is clear, approximately 3 to 5 minutes. To test if the sugar is completely dissolved: Using spoon, scoop up a small amount of the syrup. You shouldn't be able to see any sugars crystals in the liquid. If you do, boil a little longer. Remove from heat, cover, and let stand approximately 10 minutes.
Lightly rinse and dry the strawberries; hull and cut in halves. In a food processor or blender, puree the strawberries with 1/4 cup of the prepared simple syrup.
Add the lemon juice, vodka, and pureed strawberries to the remaining sugar syrup; stir until thoroughly blended. The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it does not affect the taste.
Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
NOTE: Can be prepared 3 days in advance. Cover and keep frozen.
Makes 8 to 10 servings.
* Naturally the best strawberries are the ones you pick yourself from your local strawberry fields or purchase from your local produce stands and/or Farmers' markets.
When purchasing berries from the grocery store, shop with your nose. Always pick the plumpest and most fragrant berries. They should be firm, bright, and fresh looking with no mold or bruises, and fresh green caps (stems). The caps should be bright green, fresh looking and fully attached. Berries should be dry and clean; usually medium to small berries have better eating quality than large ones.
2 pints fresh strawberries = 2.5 to 3 cups pureed (mashed) strawberries.
Categories:Ice Cream, Sorbets & Granitas Strawberries