Strawberry Sorbet Recipe (2024)

No ice cream maker? I have had success with sorbets by spreading the pureed mixture in a flat pan (this recipe would probably fit a 9 inch square pan) and freeze until just barely firm. Remove from freezer and break into chunks in your processor. Process until light colored and smooth and immediately return to the freezer until it refreezes. (If you want an even creamier texture, repeat the freezing and processing step one more time.)

This has become my "go-to" summer dessert. It's relatively low-calorie, very flavorful, easy to make. My addition: a tablespoon of vodka, to keep the sorbet from freezing solid when it's stored in the freezer a while.

An entire lemon! Peel and all. I know it sounds crazy, but it's works. Promise.

Used fresh picked strawberries, blended a whole large Meyer Lemon and used 2 full lemons worth of juice. Delicious, but waaayyy too sweet for my taste. I will half the sugar in the future. Otherwise, delicious.

In the chemistry of sorbet, it is sugar that adds the structure & also pectin if using fruit like berries. Since no eggs or cream in sorbet, like ice creams, if you reduce the sugar too much it changes the texture and makes it freeze more solid. The ratio that works best for berry sorbets say sorbet experts (really, there are such folk) is 1C sugar to 4 C berry puree. I used 1C sugar in this. Just right sweetness & texture. Yummy flavor with the pureed lemon included. Keeper!

I'm wondering if instruction (1) is to puree the whole lemon, rind and all?

Outrageously delicious. Made first as written, but cut down on the sugar because my strawberries were very sweet. Then made a mixed berry version (strawberries, raspberries, blue berries) with the whole lemon. Both amazing...

With local, organic strawberries from the farm, this was out of this world! I dropped sugar to 1.5 cups, and used 2 small lemons. Used just over 2 pounds of strawberries. Amazingly refreshing, and just the right balance of sweet and tart.

Having a lime and the strawberries I otherwise followed this recipe, using my Ninja blender to batter the ingredients together, then churned it. I believe a blender chops the lime better than a food processor. It was a huge success at the Passover Seder after the heavy food, looked beautiful, and the lime and strawberries played well together. Thank you for the recipe.

I've just made this recipe. Having read other comments about the amount of sugar suggested, I halved the recommended amount. For those interested in metric measurements, I used 200 grams sugar and 900 grams of strawberries - I'm inundated with strawberries at the moment. I used the juice of one large lemon, which was about 60 ml juice. The lemon that went into the mixture was also a large, juicy lemon. The resulting mixture yielded 6 metric cups = 1.5 litres.

I always halve the sugar.

What I've been using instead of lemon is the juice of 8 blood oranges with 2 lbs. of strawberries instead of lemon.I skip the ice cream maker and go from food processor to freezer and once frozen back to the processor to whip it up.I also substitute 1/4 cup pure stevia for the sugar.

My guess is that rather than use a whole lemon, if you only used the zest, and the fleshy part (leaving out the white, bitter rind) this would come out even better.

Good but definitely too sweet! I reduced to 1.5 cups but will probably do just 1 cup next time.

I make a fabulous version of this that doesn't need to go in the ice-cream machine at all. You just puree the ingredients and freeze. It always gets rave reviews...2 full cups of berries, juice of 1 lemon, 3/4 cup sugar, 1/2 cup canola oil and 1 egg or it's equivalent in an egg substitute. Blend and freeze. That's it!

This is delicious. I substituted some of the juice with a good dash of Chambord. (Black raspberry liqueur) and used coconut sugar

Made this with my dad it was the best!

This was a great Summer treat

This was a strawberry-LEMON sorbet, not just strawberry. I used the juice of one lemon, not two, and used one other whole lemon in the blender as directed. I used 1 cup of sugar based on other commenters' suggestions. The sweetness was fine; it was the flavor that was off, no doubt due to the unusual addition of an entire emulsified lemon. It was just too lemony. Will scrap this recipe and use a more conventional recipe for strawberry sorbet that does not involve chopping up a whole lemon.

I followed the recipe as given and used a Cuisinart ice cream machine. It was very easy and delicious. I served it with lemon-poppy seed madelaines on the side. Everyone enjoyed it.

I reduced the sugar by about 1/3 and it was plenty sweet for me. I did not love the texture or bitterness of the lemon pith—I would do just juice and maybe some grated zest.

Tasted amazing but you just need to add one juiced lemon

So easy to make! I used 1.5 cups sugar, juice of 2 lemons, and added 3 rhubarb branches. Froze it in a large pan in the freezer. I used Thermomix for all the steps.

Use only one cup of sugar. Juice if 1.5-2 lemons.

So bitter and inedible. I was skeptical about the whole lemon but a lot of the comments were confirming that. I guess it very much depends on what kind of lemon you use and that needs to be specified in the recipe. Maybe a Meyer Lemon would work (sweet and small). I used a fairly large lemon, which means more white pith, the culprit of bitterness. Tried to save it by doubling the sweets + 1 cup of cream + salt. Still too bitter. Wasted a kilo of self picked organic strawberries.

Maybe this would work with the thinner skin of a meyer lemon, but with your classic grocery store variety I thought the peel and pith ruined it. Next time I would stick to just lemon juice.

Added 1 cup of sugar to the two 2 lbs of strawberries (mine were frozen that I’d previously picked). I think even less sugar would have been fine and maybe even better to have it less sweet. I also used grated the rind from two med/small lemons and juiced them. Overall was delightful.

I made it with ONE cup cane sugar and 2 tablespoons light corn syrup to prevent it from freezing hard. For me, 2 c. of sugar would have overpowered the fruit. As made it was delicious.

- I chop the lemon in a blender, with the sugar, for about a minute until very creamy. (My food processor is not strong enough).- I cut the sugar to 1.5 cups.- I add 2 Tbsp of Vodka.- After adding the juice of 1 lemon, I taste the mixture. Usually I end up adding the juice of 1.5 lemons total.

I cut the sugar to 1 1/2 cups and it was still way too sweet. I also didn’t like the texture. I would go with a more traditional approach next time - zest and juice only.