Strawberry Sorbet


  • Makes0 servings

This is guaranteed to be the best sorbet you’ve ever tasted. You can substitute another fresh fruit purée instead of the strawberries, if you prefer. Peaches, raspberries, mangoes – it’s all good.


  • 1 1/2 cups water

  • 3/4 cup granulated sugar

  • 3 cups fresh or frozen strawberries, (measure while still frozen)

  • 3 tbsp lemon juice


  • In a saucepan, combine the water and sugar, and bring to a boil over high heat. Boil for 5 minutes, then remove from heat and let cool to room temperature.

  • If you’re using fresh strawberries, rinse and remove the hulls. If you’re using frozen berries, let them thaw completely. Pur'e berries in a blender or food processor until smooth, then add the cooled syrup and blend just until combined. Stir in the lemon juice. Pour mixture into a shallow metal baking dish or metal bowl. Place in the freezer and let freeze until just beginning to solidify around the edges. Stir to break up the frozen areas, and return to the freezer again until partially frozen. Repeat the stirring and freezing until the sorbet has a slushy, scoopable consistency. Serve immediately or transfer to a tightly sealed container and store in the freezer. (If you have an ice cream maker, you can use it instead of freezing the sorbet as above. The texture will be smoother, but the flavour will be the same.)

  • If you let it freeze solid, let the sorbet soften slightly at room temperature before serving.

This article was originally published on Jul 01, 2006

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