Sensational Strawberry Sorbet

By • May 13, 2014 • 10 Comments



Author Notes: 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. This is a perfect recipe for party leftovers, or for berries that are still really delicious but less-than-perfect looking. 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. Alice Medrich

Makes almost 3 cups

Sorbet

  • 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

Equipment

  • Food processor or blender
  1. Rinse and hull the berries and put them in a food processor or blender with 1/2 cup of the preserves and the salt. Purée until smooth. Add the lemon juice and water and pulse to mix. Taste and add the remaining jam as necessary for sweetness and adjust the lemon juice and salt if necessary. The purée should taste a little bit sweeter than you think it should.
  2. Scrape the mixture into a shallow pan, cover, and freeze until hard, 3 to 4 hours.
  3. Break the frozen mixture into chunks with a fork and process in the food processor or blender until there are no more frozen pieces. Continue to process, stopping to redistribute the mixture from time to time, until it is smooth and creamy and lightened in color. It may be frozen enough to serve right out of the food processor, or you can return it to the freezer until needed. If the sorbet freezes too hard, let it soften in the fridge for about 15 minutes, or carefully soften it in the microwave on the defrost setting, a few seconds at a time.
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3 months ago Sabine@mamangerie

Great & super easy recipe, but after trying twice, I prefer omitting the water - results in a more intense taste and less water crystals in the whole thing. Otherwise , wonderful recipe!

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3 months ago chava

I second elise! We do this all the time - cut the berries in smallish pieces, freeze, when it's dessert time, put in the Cuisinart with sugar (or sweetener), yogurt (low fat works fine, even no-fat) and hold your ears. Thunderous noise. Zap. Sorbet. You can also use raspberries or blueberries.

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3 months ago elise maiberger

Another shorter short cut is to simply use frozen berries. I put the frozen berries, a little full-fat greek yoghurt or coconut cream plus sweetener of choice into a food processor or Vitamix and let her rip. In seconds, you have a soft serve texture sorbet.

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3 months ago Amy Palmer Henry

can you use low-sugar preserves?

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3 months ago Abby @ Happy Food Happy Home

Amy, I think because they're using the preserves as the sweetener it would depend on the preserve. If it had a sugar-substitute and tasted sweet I think it would work. If it's merely a sour-ish preserve, then your sorbet might make your mouth pucker.

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3 months ago susanna.faygenbaum

can this be made with frozen berries?

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4 months ago stephanie

it looks good and is a very esy recepy , am berly tarting to cook and i love it am 10 yirs old i jost love cooking

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4 months ago becky

Alice medrich, you rock

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4 months ago Rossi Anastopoulo

To save time, could you just process the original mixture in an ice cream maker to freeze?

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3 months ago Abby @ Happy Food Happy Home

I bet it would work! Lucky you with an ice cream maker!