Name: Strawberry Sorbet Recipe
Total time: 30 h 5 min
Cuisine: French, American, Italian
Ingredients: 2 lbs hulled strawberries; 1/2 cup sugar; 1 teaspoon lemon juice; 2 teaspoons vanilla extract; 1/2 cup water ( I use bottled spring water)

Sorbet also referred to as a "water ice", is a frozen dessert made from sugar-sweetened water ours is made with pureed strawberries.

Frozen ices can be made with fruit juice, your favorite fruit pureed, coffee, wine, or liqueurs you enjoy.

During the seasonal fruit periods in summer, we enjoy fresh-picked fruits to add to our sugar waters to make this delectable refreshing dessert.

If you love sorbet you may also like to try our Italian Lemon Ice to cool you off on those hot scorching summer days.

When strawberries are in abundance and the heat index is through the roof this satisfies like no other! Make a double batch it won't last long if you have more than two people!

Just scroll down to print off this easy recipe.

Simple to Make

Sorbets are a simple combination of fresh fruit or fruit juice with sugar.
That’s it this is the basic recipe for the start of many frozen ices you can make during those hot days and so easy!

Puree your favorite fruit simple syrup base with water and add a little sugar, and that’s your sorbet base.

You can add your favorite wines or liquors in place or water also.

Other Fruits To Pureed and Substitutions

pureed fruits:
pineapple
mango
watermelon
cantaloupe
cherries pitted
peaches
plums
raspberries or blackberries
blueberries
boysenberries
pineberries

Tips

If using alcohol do not use more than 3% of the base, the sorbet won't freeze properly.
Let it cool before adding it to the base
Pour into a freezer-safe container and freeze until solid, at least 4 hours.
No churn sorbet will be slightly harder than using an ice cream maker and churned sorbet
Alcohol doesn't freeze, so it helps prevent the sorbet from freezing solid. A little bit goes a long way. 1 to 3 tablespoons per quart of sorbet is a good rule of thumb. If too much alcohol is added the sorbet will stay mushy.
If your sorbet is too soft after churning and freezing cook the base back down to liquid, add more fruit puree or acid to lower the ratio of sugar to liquid, then re-churn or refreeze and stir every half hour for 4 hours
Add alcohol of choice in place of vanilla extract

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Flavored Ice

Sorbet is best using fruits, using all coffee with sugar syrups will icier, so you will be the judge of ices you prefer and textures.

Remember to read the steps first and some of the important tips.

Make sure if you're not using an ice maker, then stir this ice by hand in the frozen container to keep it smooth every half hour or so, and if you want it really slushy add some alcohol to the mixture no more than 3 tablespoons.

You may also like to try our Watermelon Granita recipe.