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
Mar
May 15, 2009 at 1:32 amHi,
This recipe sounds really amazing but… one pound equals 454 grams. I assume I should use 3 pounds of strawberrys, am I right? Thanks!
katie
May 15, 2009 at 4:56 amWow, this looks absolutely delicious!!! I love how VIBRANT the color is! yum!
Erica
May 15, 2009 at 7:14 amHi Mar,
Yes, 3 pounds of strawberries. Woops, I just noticed the weight amount is incorrect! Thanks!
Heather... Crumbs and Pixels
May 15, 2009 at 7:52 amThis looks amazing!
Hillary
May 15, 2009 at 9:11 amBeautiful! This looks so refreshing.
CoconutGal
May 15, 2009 at 10:21 amI 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!
Michelle
May 15, 2009 at 6:04 pmDon’t you love the color?? Looks awesome.
Carole
June 29, 2011 at 3:04 pmStrawberries 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
June 29, 2011 at 3:56 pmYes, arrowroot is a great addition. We avoid it because it is starch.
Mari
June 20, 2012 at 12:31 pmCan we substitute rum for vodka?
Thanks
Erica
June 20, 2012 at 12:36 pmI don’t see why not 🙂
Dawn
October 24, 2012 at 8:52 pmI want to make this for my kids… what should I substitute for the alcohol? Thanks!
Erica
October 24, 2012 at 9:17 pmnothing 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.
Mariam
May 12, 2013 at 5:55 pmBeautiful, 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?
Heidi
September 27, 2017 at 1:03 pmThank 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
September 27, 2017 at 3:48 pmThanks for asking. About 6 to 8 cups, and I just updated the recipe.
Alisa HL
June 10, 2019 at 8:02 pmThe link for the seedless sorbet doesn’t work 🙁
Erica
June 11, 2019 at 12:03 amFixed the link! Thank you 🙂