Strawberry Sorbet

Scooped

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Strawberry Sorbet
  • Yield:makes 1 quart
  • Active time:45 minutes
  • Total time:3 hours
  • Rated: 5.0
This recipe appears in:
The Science of the Best Sorbet Scooped: The Best Strawberry Sorbet

[Photograph: Robyn Lee]

The quickest, easiest, most intensely flavored strawberry sorbet.

Note: You can scale this recipe up or down depending on your strawberry supply. The important ratios: 1 quart of whole strawberries (about 20 ounces) should yield 2 cups of purée. For every cup of strawberry purée, add 1/4 cup sugar to ensure a smooth, scoopable sorbet.

Ingredients

  • 2 quarts strawberries, washed (about 2 1/2 pounds)
  • 1 cup sugar
  • 2 teaspoons lemon juice, to taste
  • 1/2 teaspoon kosher salt, to taste

Directions

  1. 1.

    Remove tops from strawberries and purée in a blender or food processor until smooth. 2 quarts whole strawberries should yield 1 quart of purée. Add sugar and blend for 30 seconds. Add lemon and salt, blend to incorporate, and adjust to taste.

  2. 2.

    Strain purée and transfer to refrigerator; chill for 2 to 3 hours until very cold. Churn sorbet in ice cream maker according to manufacturer's instructions. Transfer sorbet to freezer to firm up for 2 to 3 hours before serving.

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