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Strawberry Sorbet

Strawberry Sorbet

  • Author: Patty
  • Total Time: 25 min
  • Yield: 1 quart 1x


An easy dessert to whip up when you find yourself with lots of strawberries on hand.


  • 2 pounds of strawberries, cleaned, hulled and quartered (45 cups of fruit)
  • 2 cups of simple syrup (you can make your own by combining 2 cups of sugar and 2 cups of water in a sauce pan, heating it until the sugar dissolves, and then letting it cool)
  • 24 tablespoons of fresh squeezed lemon juice (depending on how tart you like it)


  1. Put the strawberries, simple syrup and lemon juice into a blender or food processor and blend until the fruit is liquified and there are no chunks. Taste and add more simple syrup or lemon juice if needed.
  2. Optional: Strain juice through a mesh strainer to remove any seeds
  3. Pour the juice into your chilled ice cream maker base and churn until thick and frozen (est. 10-15 mins)
  4. Transfer the sorbet into ice cream containers and freeze for at least 4 hours.

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