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.
I leave the seeds in when I use strawberries, which is partly why this is so easy to make. Click here to see how I remove the seeds from berries for sorbets and sherbets.
All Natural Strawberry Sorbet
Ingredients
- 3 containers organic strawberries (about 3 pounds, or 1362 grams)
- 1 cup water
- 1 cup honey
- 1 tablespoon rum (to keep it from freezing like a rock)
- 1/4 cup lemon juice
Preparation
- 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.
Makes 6 to 8 cups
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!
Wow, this looks absolutely delicious!!! I love how VIBRANT the color is! yum!
Hi Mar,
Yes, 3 pounds of strawberries. Woops, I just noticed the weight amount is incorrect! Thanks!
This looks amazing!
Beautiful! This looks so refreshing.
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!
Don’t you love the color?? Looks awesome.
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!
Yes, arrowroot is a great addition. We avoid it because it is starch.
Can we substitute rum for vodka?
Thanks
I don’t see why not 🙂
I want to make this for my kids… what should I substitute for the alcohol? Thanks!
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.
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?
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.
Thanks for asking. About 6 to 8 cups, and I just updated the recipe.
The link for the seedless sorbet doesn’t work 🙁
Fixed the link! Thank you 🙂