Celebrate the return of spring with this fresh and fruity Strawberry Sorbet recipe — without an ice cream maker.
It’s the 12th of the month and that means it’s time for the #12Bloggers Monthly Event! Every month, 12 bloggers (myself included) share a themed recipe with 12 ingredients or less. Our theme for April is Spring Treats! Be sure to check out the end of this post to get all the links to their blogs and recipes.
My Spring Treat contribution is Strawberry Sorbet. I know for many people, strawberries are a summer fruit, which I would agree with, but California Strawberries are actually in season right now. Living in Las Vegas, we have easy access to California Strawberries and once they start hitting the stores and the price start lowering, I am buying them on almost every shopping trip (no joke).We’ll go through A LOT of strawberries between now and the end of the summer.
Strawberry Sorbet is a wonderful treat to enjoy during the spring. I consider ice cream to be much more “summery” and while a sorbet is amazing during hot summer days, it’s so fresh and bursting with flavor that I think it make a lovely choice as you say goodbye to winter and hello to flowers and sunny days.
If you don’t have an ice cream maker, you will be happy to know that I am going to show you how this can be done WITHOUT an ice cream maker. I do happen to have an ice cream maker, but to be honest….I think it’s a pain. I’m at a point that I want to get a new one, but I’m not quite sure which one I want to get so I haven’t jumped into buying another one. So, I’m skipping the ice cream maker and going to show you how this can be made without one.
The first step is pulsing strawberries in a food processor until they are broken down and are a chunky consistency.
A syrup mixture of water and sugar is created on the stovetop and cooled. While the processor is running, the syrup is added to the strawberries, as well as lemon juice, a pinch of salt, and some vodka (which is optional). The mixture is processed until very smooth.
The sorbet mixture is poured into a freezer-safe container. I recommend pouring it into a round metal cake pan, as I feel the shallow depth, the metal, helps to freeze the sorbet more quickly. Place the sorbet into the freezer.
About every 30 minutes or so, the sorbet is removed from the freezer and stirred and smashed up with a fork. After each time of doing this, try to smooth and level out the sorbet as best as possible.
Once firm, it’s ready to serve. I recommend transferring the sorbet to an air-tight container if it’s not already in one. To serve, scoop into bowl and garnish with additional fruit or fresh mint leaves.
Here’s the complete recipe — enjoy!
Strawberry Sorbet Recipe
- 1 pound fresh strawberries, washed and hulled
- 1 cup sugar
- ½ cup water
- ¼ cup lemon juice
- Pinch of salt
- 2 tablespoons vodka (optional)
- In a medium saucepan, combine water and sugar. Over medium heat, bring mixture to a boil and simmer, stirring frequently, until sugar is completely dissolved. Remove from heat and allow to cool almost completely.
- In a food processor, pulse strawberries until broken down, but still somewhat chunky. Turn power on strawberries and add cooled syrup and remaining ingredients. Continue to process until very smooth.
- Pour sorbet mixture into a 9" metal cake pan or other shallow, freezer safe container. Place in freezer. Every 30 minutes or so, remove sorbet pan from freezer and use a fork to break up, stir, and smash chunks of sorbet. Smooth and even out sorbet before returning to the freezer. Repeat stirring process until mixture is complete frozen.
- To serve, scoop into bowls and enjoy!
--Adapted from The Cook's Illustrated Cookbook
Want more spring treats? Be sure to visit the rest of the #12Bloggers to get their recipe:
- Rhubarb Pichu Berry Crumb Bars from Betsy Life
- Strawberry Sorbet from Home Cooking Memories
- Lemon Pistachio Ice Box Pie from A Little Claireification
- Springtime Blondie Bars from The Rebel Chick
- Edible Flower Bouquet from A Million Moments
- Spring Candy Bark from A Night Owl Blog
- Spring Snack Mix from Bless This Mess Please
- Pink Chocolate Covered Easter Egg Rice Krispie Treats from Mom Endeavors
- Honey Pistachio Granola from Eat Your Heart Out
- Fruit Salsa & Edible Butterfly Cinnamon Chips from See Vanessa Craft
- Pineapple Coconut Gooey Cake from Around My Family Table
- Strawberry Whip from Plugged In Family