Strawberry Sorbet (No-churn)
This cool, refreshing treat is created with frozen strawberries, granulated sugar, freshly squeezed lemon or lime juice, and a dash of salt to enhance the flavors.
Ingredients
- 1.75 lb (800g) frozen strawberries
- 1 cup (200g) granulated sugar
- 1-2 Tablespoons (15-30ml) lemon or lime juice
- pinch salt
- pinch citrus zest (lemon or lime) *optional
Instructions
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Rinse the frozen fruit under cold water first for 10-15 seconds to remove any excess ice crystals on the berries and helps soften them for easy blending. If the berries are quite large, consider cutting them into smaller pieces.
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Start by adding rinsed frozen strawberries together with sugar, citrus juice of your choice, a pinch of salt, and optional zest to a blender.
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Blend on high or on a "smoothie" setting for about 90 seconds or until a smooth mixture appears with no lumps. Taste the mixture, adding any additional citrus juice if needed.
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When the mixture is velvety smooth, transfer it to an airtight container and slide it into your freezer. Patience is key here. Sorbet tastes best once it firms up. Before you can scoop it out, leave the sorbet in the freezer for 4 hours or overnight.
Recipe Notes
Note about fresh fruit:
Due to the variability in fresh produce, taste your berries first to determine how sweet or sour they are when starting out. If the fruit is especially sweet, you may have to add a little more citrus juice to balance the sweetness. If the fruit is especially tart, you may not want to add as much citrus juice. This is highly dependent on your personal taste preferences in the end.
Storing homemade sorbet
Simply keep this sorbet in an airtight container in the freezer for up to two weeks for best results. After that, ice crystals can form on the surface. While still edible, the texture isn't as great over time.