You know those days when the heat just hits you? This homemade strawberry sorbet is my secret weapon. The first time I made it, I was just trying to use up some berries before they went soft, and honestly, I wasn’t expecting much. But it was incredible. It’s now the recipe I’m famous for among my friends. The key is to use those farmers’ market strawberries, the ones that smell amazing before you even taste them. That’s what makes this sorbet taste like actual sunshine.

What You’ll Need

A couple of pounds of fresh strawberries, tops lopped off
About 3/4 cup of sugar (use your judgment; if the berries are sweet, use less)

A splash of water, maybe 1/2 a cup
The juice from a lemon, about 2 tablespoons worth

Mint leaves, if you have them, for making it look good

Okay, Here’s How You Make It

Step 1: Syrup Time

First thing’s first: the syrup. Just put the sugar and water in a little pot. Heat it on medium, stir it a bit, and wait for the sugar to vanish. This simple step is the difference between creamy sorbet and a sad, icy mess. Once the sugar’s gone, just move the pot off the heat to cool down.

Step 2: Blend the Berries

While that’s cooling, chuck the strawberries and the lemon juice into a blender. That little bit of lemon really just wakes everything up and keeps the color a stunning red. You’ll thank me later.

Step 3: Mix and Blitz

Is the syrup cool? Good. Pour it into the blender with the berries. Lid on. Hit the high-speed button and just let it go until it’s totally smooth. No lumps allowed.

Step 4: The Big Chill

Time to make it sorbet. If you have an ice cream maker, you know what to do—pour it in and let it run. But you really don’t need one. My favorite way is just pouring the strawberry liquid into a regular old loaf pan. Done.

Step 5: The Freezer Job

If you used a machine, just stick the sorbet in a container and freeze for a few hours to firm up. If you used a pan, pop it in the freezer. Now, for the important part: every half hour or so, take it out and use a fork to scrape and mash everything up. It takes two seconds and it’s what keeps it from freezing into a solid rock. I do this about 4-5 times.

Step 6: Serve It Up

Let it sit on the counter for five minutes before you try to scoop it. Trust me. It makes life easier. Put it in a bowl, maybe throw a mint leaf on top, and enjoy.

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Why I’m So Obsessed With This

Look, this Homemade Strawberry Sorbet is just pure summer joy. It’s not complicated, it doesn’t have a million ingredients, and it tastes more like strawberries than actual strawberries do. It’s what I bring to every cookout, and it’s what I eat straight from the container after a long week. I really hope you try it. If you do, I’d genuinely love to know how it turned out. Tell me in the comments!

6-8 servings

Homemade Strawberry Sorbet

Prep Time: 15 minutes

Cook Time: 5 minutes

Additional Time: 4 hours

Total Time: 4 hours 20 minutes

An easy recipe for vibrant and creamy homemade strawberry sorbet. Tastes like pure summer and can be made with or without an ice cream maker.

Ingredients

2 pounds fresh strawberries hulled
3/4 cup sugar

1/2 cup water
2 tablespoons fresh lemon juice
Fresh mint leaves for garnish (optional)

Instructions

Step 1

First make the syrup just mix the sugar and water in a pot. heat it up on medium and stir till the sugar's gone. then just let it cool completely.

Step 2

While the syrup cools toss your strawberries and the lemon juice in a blender. blend it till its super smooth.

Step 3

Pour the cooled syrup into the blender with the strawberry mix. blend it again for a few seconds till its all combined.

Step 4

Now you freeze it. if you have an ice cream maker just use that. if not pour the mix into a loaf pan no big deal.

Step 5

For the loaf pan method stick it in the freezer. every 30-45 minutes or so scrape it with a fork. do this for about 4 hours till its scoopable.

Notes

use the ripest strawberries you can find they have the best flavor.

dont skip the lemon juice it really makes the taste pop.

let the sorbet sit on the counter for 5 mins before scooping it makes it easier.

if you want it extra smooth you can strain the puree before freezing.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 146Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 37gFiber: 3gSugar: 32gProtein: 1g

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