Strawberry Sorbet

By • July 14, 2016 0 Comments

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Author Notes: This is an unheated strawberry sorbet that packs so much intense strawberry flavor you will want more!denise | {wholly rooted}


Makes 1 quart

  • 1 quart fresh strawberries, tops trimmed off
  • Juice of 1 lime
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 3 tablespoons limoncello (or other fruit liqueur)
  • pinch sea salt
  1. Blend the strawberries & lime juice on high in a blender until smooth.
  2. Run through a fine mesh strainer to remove all strawberry seeds.
  3. Put the strained liquid back into the blender and add the limoncello, vanilla, and pinch of sea salt and blend on low.
  4. Drizzle the 1/2 cup of honey through the top hole of the blender while it is running, to thoroughly blend in the honey.
  5. Once all ingredients are in the blender, return to medium and let blend another 10-15 seconds.
  6. Taste the mix, and add additional honey if needed. Most ripe strawberries are pretty sweet, but if yours are not quite at peak ripeness you may want to add a little bit more honey to taste.
  7. If your lime/strawberries/limoncello have all come from the refrigerator, this will be chilled enough to pour directly into an ice cream maker. If not, chill the liquid in the fridge for an hour or so, and whisk well before pouring into an ice cream maker.
  8. Let this run through the cycle per the directions for your ice cream maker.
  9. Spoon into a freezer safe container, and let freeze for an hour or so before serving.

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