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Sweet and Silky Strawberry Sorbet

Sweet and Silky Strawberry Sorbet

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    2 h 30 m
Dana H.

Dana H.

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.

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Nutrition

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  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 35.6g
  • 11%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 98 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Freeze in ice cream maker according to manufacturer's instructions.
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Reviews

Emily
44

Emily

6/22/2009

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 have 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
37

Cortney

5/19/2009

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.

Sarah Jo
30

Sarah Jo

8/30/2010

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 solid, 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.

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