Alice Medrich

How to Make Strawberry Sorbet Without an Ice Cream Maker

May 19, 2014

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

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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

See what other Food52 readers are saying.

  • Mr_Vittles
  • tunie
  • Lavender
  • nancy essig
    nancy essig
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).


Mr_Vittles May 20, 2014
And the best part is if you forget about in the freezer and it goes solid, run the tines of a fork over it a few dozen times and BOOM, granita.
tunie May 19, 2014 is Super irritating to have to click TWICE to see a recipe!
nancy E. May 19, 2014
What a tough life we lead
tunie May 25, 2014
nevertheless...annoying as hell as it is a super manipulative way to increase site clicks. No one likes being manipulated.
Lavender May 19, 2014
This ice cream looks fantastic and really healthy too!