“Sweet, soft strawberry sorbet that will rival any brand bought in the grocery store. Not being able to find the perfect recipe, I made up my own! Most homemade sorbets resemble an icy slushie, but this one is thickened before freezing, yielding a melt-in-your-mouth treat that will please even the pickiest sorbet lover! Dually great because it can be made in an ice cream freezer, or in your regular freezer.” - by Dana H.
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Place berries in the work bowl of a food processor and puree until smooth. Combine berry puree, sugar, and salt in a large saucepan. Heat until melted and just simmering. Whisk cornstarch into the cold water; stir into heated berry mixture. Remove from heat, and stir in lemon juice. Cool slightly. Refrigerate berry mixture until cold, about 2 hours.
- Freeze in ice cream maker according to manufacturer's instructions.
Nutrition
Amount Per Serving (4 total)
- Calories
- 140 cal
- 7%
- Fat
- 0.3 g
- < 1%
- Carbs
- 35.6 g
- 11%
Based on a 2,000 calorie diet
Share It
Reviews (31)
Rate This Recipe
"Wonderful! I can't have strawberries, so I substituted other fruit. Also, I'm not very patient, so I cooled it off first in the fridge, then in the freezer (just until cool, not frozen) so I wouldn't ..." See morehave to wait 2 hours. It turned out great! I've been using All Recipes for years now, but this is the first recipe I felt strongly enough about to actually rate and review. This really does turn out just like store bought sorbet - which is getting harder to find in my area. Just what I was looking for!"
Cortney
"This was a great way to use up some almost too ripe strawberries. The sorbet was very silky and smooth for the first day and is fairly smooth even 3 days later. I will definitely make this again...." See more"
Sarah Jo
"This was LOVELY. I doubled this recipe, used Splenda instead of sugar and I used a mixture of strawberries and blueberries. I don't have an ice cream maker so I froze it in a freezer container until s..." See moreolid, then scooped it back into my blender and re-blended it and then re-froze it. REALLY good, though I think the sweet could be cut back by at least a quarter next time. That's not a deal breaker, though."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
