Homemade Strawberry Sorbet
This homemade strawberry sorbet is packed with real fruit flavor and comes together with just a few simple ingredients. It’s smooth, refreshing, and easy to make. No fancy techniques required. Frozen strawberries work just as well as fresh, so you can keep it on repeat year-round.
Servings: 8 servings
Ingredients
- 2 ½ pounds fresh strawberries or frozen; about 6 cups, hulled
- ⅔ cup granulated sugar
- ⅓ cup light corn syrup or 4 tablespoons honey
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
Instructions
- Rinse, hull, and slice the strawberries. If they’re wet from rinsing, give them a quick blot to keep extra water out of the mix.
- In a high-powered blender or food processor, combine the strawberries, sugar, corn syrup or honey, lemon juice and salt. Blend until completely smooth. Scrape down the sides once or twice to make sure everything is fully incorporated.
- Cover the bowl and refrigerate the mixture for at least 2 to 4 hours, or until very cold. Chilling helps the sorbet churn better and freeze faster.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes, until it looks like soft-serve.
- Transfer the churned sorbet to a freezer-safe container (a loaf pan works great) and cover. Freeze for at least 3 to 4 hours, or longer if needed, until firm enough to scoop.
Notes
Blend until smooth: Use a high-powered blender or food processor and scrape down the sides to get a silky purée.
Chill the base: Let the mixture chill in the fridge for 2 to 4 hours before churning, cold purée freezes faster and churns creamier.
Use corn syrup or mild honey: A touch of corn syrup keeps the texture smooth. Mild honey like clover honey works too, but avoid bold types that might overpower the strawberries.
Add the salt: Just ¼ teaspoon makes the strawberry flavor pop. It won't make it salty.
Frozen strawberries work great: Give them extra blending time, and if your purée is cold enough, you can go straight to the ice cream maker without chilling.
Pick ripe berries: The darker and juicier, the better. Farm-fresh strawberries made this batch deep red and full of flavor.
Why use an ice cream maker? It freezes the sorbet quickly while churning, which keeps ice crystals small and the texture smooth. The constant movement adds air and prevents it from turning icy.
Nutrition
Serving: 1 serving | Calories: 148kcal | Carbohydrates: 38g | Protein: 1g | Fat: 1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 81mg | Potassium: 219mg | Fiber: 3g | Sugar: 34g | Vitamin A: 17IU | Vitamin C: 84mg | Calcium: 24mg | Iron: 1mg
