Strawberry Sorbet

[Photograph: Robyn Lee]

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.

About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Strawberry Sorbet

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:makes 1 quart
Active time:45 minutes
Total time:3 hours
Special equipment:blender or food processor, ice cream maker
This recipe appears in: The Science of the Best Sorbet Scooped: The Best Strawberry Sorbet
Rated:

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

Procedures

  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.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: