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Strawberry Sorbet

May 14, 2009 by Erica 18 Comments

Strawberry Sorbet

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.

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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
  • 1/4 cup lemon juice
US Customary - Metric

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

 

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Filed Under: Dairy Free, Desserts, Egg Free, Gluten-Free, Lactose Free, Nut Free, Paleo, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: strawberries

Previous Post: « Cheesecake {yogurt & crème fraîche}
Next Post: Sesame Dijon Crackers »

Reader Interactions

Comments

  1. Alisa HL

    June 10, 2019 at 8:02 pm

    The link for the seedless sorbet doesn’t work 🙁

    Reply
    • Erica

      June 11, 2019 at 12:03 am

      Fixed the link! Thank you 🙂

      Reply
  2. Heidi

    September 27, 2017 at 1:03 pm

    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.

    Reply
    • Erica

      September 27, 2017 at 3:48 pm

      Thanks for asking. About 6 to 8 cups, and I just updated the recipe.

      Reply
  3. Mariam

    May 12, 2013 at 5:55 pm

    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?

    Reply
  4. Dawn

    October 24, 2012 at 8:52 pm

    I want to make this for my kids… what should I substitute for the alcohol? Thanks!

    Reply
    • Erica

      October 24, 2012 at 9:17 pm

      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.

      Reply
  5. Mari

    June 20, 2012 at 12:31 pm

    Can we substitute rum for vodka?
    Thanks

    Reply
    • Erica

      June 20, 2012 at 12:36 pm

      I don’t see why not 🙂

      Reply
  6. Carole

    June 29, 2011 at 3:04 pm

    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!

    Reply
    • Erica

      June 29, 2011 at 3:56 pm

      Yes, arrowroot is a great addition. We avoid it because it is starch.

      Reply
  7. Michelle

    May 15, 2009 at 6:04 pm

    Don’t you love the color?? Looks awesome.

    Reply
  8. CoconutGal

    May 15, 2009 at 10:21 am

    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!

    Reply
  9. Hillary

    May 15, 2009 at 9:11 am

    Beautiful! This looks so refreshing.

    Reply
  10. Heather... Crumbs and Pixels

    May 15, 2009 at 7:52 am

    This looks amazing!

    Reply
  11. Erica

    May 15, 2009 at 7:14 am

    Hi Mar,
    Yes, 3 pounds of strawberries. Woops, I just noticed the weight amount is incorrect! Thanks!

    Reply
  12. katie

    May 15, 2009 at 4:56 am

    Wow, this looks absolutely delicious!!! I love how VIBRANT the color is! yum!

    Reply
  13. Mar

    May 15, 2009 at 1:32 am

    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!

    Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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