Strawberry Sorbet
Sorbet is simply frozen fruit purée, and everything hinges on the sugar: too little and you get a block of ice, too much and it never sets. We’ve found the balance that keeps the strawberries vivid and the sorbet easy to scoop. It’s best made with the ripest berries, the ones just starting to soften.
- Prep
- 25 min
- Cook
- 5 min
- Rest
- 4 h
- Total
- 4 h 30 min
- Servings
- 6
- Level
- Easy
- Per serving
- 145 kcal
Ingredients
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What to use instead
Out of season, use frozen strawberries — thaw them and use all the juice too.
Makes: about 900 ml, 6 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Make a syrup
Heat the sugar and water in a small pan, stirring, until the sugar dissolves completely and the syrup turns clear — 1–2 minutes is enough, no need to boil it down. Let it cool to room temperature.
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Step 2: Purée the berries
Rinse, dry and hull the strawberries, then blend for 1–2 minutes until completely smooth. You should have about 550 ml of purée.
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Step 3: Strain and season
Press the purée through a fine sieve to remove the seeds for a silky sorbet. Stir in the cooled syrup, lemon juice and salt.
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Step 4: Chill the mixture
Cover and refrigerate for at least 1 hour: a cold mixture freezes faster and with finer crystals.
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Step 5: Churn
Churn for 20–25 minutes until the sorbet looks like thick, wet snow that holds its shape. Scrape into a container and freeze for another 3 hours.
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Step 6: Or without a machine
Pour into a shallow metal container and freeze for 1 hour, then break it up with a fork every 30 minutes, scraping in the edges, 4–5 times. For a smoother result, blitz the half-frozen sorbet in a blender at the end and freeze for 2 more hours.
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Step 7: Serve
Leave the sorbet at room temperature for 5–10 minutes before serving, and scoop with a spoon dipped in hot water.
Tips & variations
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Tip
Taste the mixture before freezing: it should seem slightly too sweet. Cold dulls sweetness, so once frozen it will be just right.
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Swap
Out of season, use frozen strawberries — thaw them and use all the juice too.
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Variation
Steep a few basil or mint leaves in the warm syrup for 15 minutes, then remove them.
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Storage
Sorbet is best within 3–4 days, then it hardens. If it sets rock-hard, blitz it in a blender and refreeze for 30 minutes.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 145 kcal | 870 kcal |
| Protein | 1 g | 6 g |
| Fat | 0 g | 0 g |
| Carbohydrates | 36 g | 216 g |
Approximate values calculated from standard ingredient data.
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