Berry season is coming up (or it may already be with you). In any case, berry sorbets are so refreshing and so easy to make. This not only serves as a refreshing snack or dessert, but is great for whipping up strawberry smoothies.
For the smoothie, I use a blender and I usually add about 1 cup of the sorbet, one cup of fruit juice (lemonade works well too), some crushed ice, and then blend. You can easily double or triple this recipe for more of the same.
Strawberry Sorbet
I don't remove the seeds from the strawberrries, but it can be done with a food mill or fine mesh strainer. See my instructions in my Very Berry Sorbet for more on how I do it.
Servings: 8 servings
Calories: 188kcal
Equipment
- Ice cream maker
Ingredients
- 3 pounds strawberries trimmed
- 1 cup water
- 1 cup honey
- 1 tablespoon rum or other alcohol; to keep it from freezing rock solid
- ¼ cup lemon juice
Instructions
- Combine the honey and water in a saucepan and simmer for 5 to 10 minutes to create a sweet syrup. Cool the syrup.
- Wash and trim the leaves and stem off of the strawberries.
- Place the strawberries in a blender or food processor, and blend until the strawberries are pureed.
- Combine the pureed strawberries, lemon juice, rum, and the syrup, and blend well.
- Cool in the refrigerator for an hour.
- Add the mixture to an ice cream maker to make the sorbet.
- It will be somewhat soft, but completely delicious, or you can place it in the freezer for storage and pull out at a moment's notice - almost. I usually need to let the frozen sorbet defrost for 5 minutes before I scoop it out.
Nutrition
Calories: 188kcal | Carbohydrates: 49g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 296mg | Fiber: 4g | Sugar: 43g | Vitamin A: 21IU | Vitamin C: 103mg | Calcium: 31mg | Iron: 1mg
Alisa HL says
The link for the seedless sorbet doesn’t work 🙁
Erica says
Fixed the link! Thank you 🙂
Heidi says
Thank you for this recipe! I am hoping to make this for my daughter's class for her birthday treats. Can you tell me approximately how many servings this recipe makes? Thank you.
Erica says
Thanks for asking. About 6 to 8 cups, and I just updated the recipe.
Mariam says
Beautiful, but why make a syrup with honey and water? Could 1cup of honey be thick enough? That way the honey is not heated and possibly altered of its properties?
Dawn says
I want to make this for my kids... what should I substitute for the alcohol? Thanks!
Erica says
nothing really. just leave it out. It just prevents it from turning solid as fast. If you eat it in the next few days you should be ok. Cover it well in the freezer and let it defrost for 10 minutes or so before consuming.
Mari says
Can we substitute rum for vodka?
Thanks
Erica says
I don't see why not 🙂
Carole says
Strawberries are in and so great right now!
I've been using arrowroot in my ice cream to retain a smooth texture. I may have to give it a try in sorbet and sherbet as well. I'll have to cut the sugar content a bit for our tastes, but what a beautiful sorbet!
Erica says
Yes, arrowroot is a great addition. We avoid it because it is starch.
Michelle says
Don't you love the color?? Looks awesome.
CoconutGal says
I loooovee sorbets!! What a gorgeous photo too.
I can't WAIT for berry season. It needs to hurry up!!
Thanks for your sweet words about Elana's post. I am so glad my story can encourage others!
Hillary says
Beautiful! This looks so refreshing.
Heather... Crumbs and Pixels says
This looks amazing!
Erica says
Hi Mar,
Yes, 3 pounds of strawberries. Woops, I just noticed the weight amount is incorrect! Thanks!
katie says
Wow, this looks absolutely delicious!!! I love how VIBRANT the color is! yum!
Mar says
Hi,
This recipe sounds really amazing but... one pound equals 454 grams. I assume I should use 3 pounds of strawberrys, am I right? Thanks!