I love strawberries – especially when they are in peak season! Picking strawberries was a childhood past time, and I look forward to them enthusiastically every spring. I have fond memories of trips to Montezuma, GA with my grandparents to pick fresh berries on Saturdays. I’m sure my grandmother spent more time getting the berry juice out of my clothes after I ate them straight from the field than she did picking.
I love strawberries as is — I could eat them all day every day. But few things beat a simple strawberry sorbet. I love this fresh recipe. It uses just four ingredients to highlight the strawberries! Most importantly, you don’t need any specialized ice cream equipment for this one. Just your freezer and a few hours at home!
This strawberry sorbet can be enjoyed alone, or topped with mixed berries, granola, or coconut flakes. Sorbet counts as a serving of fruit right?!?
Here’s a fun cocktail idea: add a scoop to a glass of crisp champagne or prosecco for a festive summer drink!
Looking for other strawberry-centric recipes? Check these out:
- Strawberry Bruschetta
- Strawberry Cornbread “Shortbread” with Peaches + Mint
- Strawberry Mignonette
- Coconut Chicken Tender Salad with Berries (Whole30, Paleo, Keto)
Simple Strawberry Sorbet
Description
This simple strawberry sorbet uses just four ingredients to highlight the ripe strawberries! No specialized ice cream maker required!
Ingredients
- 1 lb fresh strawberries, washed, stems removed
- 1 cup sugar
- 1/2 cup water
- 1/4 cup fresh lemon juice
- zest of one lemon
- 1 tablespoon vodka (optional, see note)
Instructions
- In a medium saucepan, make a simple syrup by bringing the water and sugar to a boil. Stir to dissolve the sugar completely, then remove from heat. Let cool completely.
- Once cooled, add the simple syrup, lemon juice, lemon zest, the strawberries, and vodka to the food processor. Pulse until smooth and fully combined.
- Pour the mixture into a a 9″ round cake pan or 8×8″ brownie pan and place in the freezer.
- After one hour, stir the mixture with a fork to incorporate the frozen bits from the edges. Continue to stir like this every hour for 4-6 hours, until the sorbet is fully frozen. Consume immediately!
Notes
- Adding 1 tablespoon of vodka helps to keep the sorbet from freezing solid. Because vodka doesn’t freeze, it will help ensure a soft sorbet. You can use unflavored or flavored vodka.
- If left in the freezer overnight, the sorbet will become hard. Just remove from the freezer and leave on the counter for a while before scooping to let it soften up!
