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How to Make Strawberry Sorbet Without an Ice Cream Maker

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Every week, baking expert Alice Medrich will be going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.

Today: Alice shows us how easy it is to make sorbet at home -- no fancy equipment required. 

Strawberry Sorbet from Food52

Sensational Strawberry Sorbet is child’s play. It takes fewer minutes (not counting freezing time) than it would take you to go out and buy it from the store. This is a perfect recipe for party leftovers, or for berries that are still really delicious but less-than-perfect looking; and sweetening the sorbet with preserves instead of sugar produces a smoother sorbet with a more complex berry flavor. Serve it plain or paired with a scoop of rich vanilla ice cream or a little whipped cream for contrast.   

Strawberry Sorbet from Food52

Sensational Strawberry Sorbet 

Makes almost 3 cups 

1 pound (4 cups) ripe, flavorful strawberries
1/2 cup plus 2 tablespoons strawberry (or raspberry) preserves
Pinch of salt
2 teaspoons fresh lemon juice, or to taste
1/3 cup water

See the full recipe (and save and print it) here.

Alice's new book, Seriously Bitter Sweet, is a complete revision of her IACP award-winning Bittersweet, updated for the 54%, 61%, and 72% (and beyond) bars available today. It's packed with tricks, techniques, and answers to every chocolate question, plus 150 seriously delicious recipes -- both savory and sweet. 


Photos by James Ransom

Tags: sorbet, ice cream, strawberry, strawberries, summer, spring, alice medrich, dessert

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