Strawberry Sorbet is a delicious way to use up cheap or excess strawberries. In fact, most fruits make a tasty sorbet. I’ve made strawberry, raspberry, mango, lemon, lime, pineapple…the list goes on! I find it doesn’t last all that well so it’s best to eat it with in a couple of days…not that we have any trouble with that!
Strawberry Sorbet
makes approx 1L
3/4 cup sugar
1 cup water
2 1/2 cups strawberry puree (from approx 900g fresh strawberries)*
1/3 cup freshly squeezed lemon or lime juice
- To make the puree, rinse the strawberries and pat dry. Cut off the tops and then halve the berries. If they are really big (we get some crazy ones here) then halve again. Blend the strawberries in a food processor or blender until smooth. Optional – push mixture through sieve to remove the seeds.
- In a saucepan combine the sugar and water over medium heat. Cook, stirring, until the sugar has dissolved. Increase heat and bring to the boil for 1 minute. Leave to cool for 15 minutes.
- Chill puree and sugar syrup, at least 4 hours or overnight.
- Combine strawberry puree, sugar syrup and lemon/lime juice. Churn in an ice cream maker according to the manufacturer’s directions. When ready, put into a freezer container and then into the freezer to firm up.
*The strawberries can be substituted for an equal weight of mango flesh for mango sorbet.
Anna says
Yum!! I think I like with no seeds, do you put through sieve? The seeds have always put me off raspberry sorbet.
abby says
Yes, you can put the mix through a sieve to remove the seeds. I prefer it without the seeds, but if I know the boys are going to guts most of it, I don’t bother 😉