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Sweet and Silky Strawberry Sorbet

Rated as 4.51 out of 5 Stars

"Sweet, soft strawberry sorbet that will rival any brand bought in the grocery store. Not being able to find the perfect recipe, I made up my own! Most homemade sorbets resemble an icy slushie, but this one is thickened before freezing, yielding a melt-in-your-mouth treat that will please even the pickiest sorbet lover! Dually great because it can be made in an ice cream freezer, or in your regular freezer."
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Ingredients

2 h 30 m servings 140 cals
Original recipe yields 4 servings

Directions

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  1. Place berries in the work bowl of a food processor and puree until smooth. Combine berry puree, sugar, and salt in a large saucepan. Heat until melted and just simmering. Whisk cornstarch into the cold water; stir into heated berry mixture. Remove from heat, and stir in lemon juice. Cool slightly. Refrigerate berry mixture until cold, about 2 hours.
  2. Freeze in ice cream maker according to manufacturer's instructions.

Footnotes

  • Cook's Note
  • To freeze this sorbet without an ice cream maker; pour strawberry mixture into a shallow dish, place dish in freezer, stir occasionally until sorbet reaches desired consistency.

Nutrition Facts


Per Serving: 140 calories; 0.3 g fat; 35.6 g carbohydrates; 0.8 g protein; 0 mg cholesterol; 98 mg sodium. Full nutrition

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Reviews

Read all reviews 47
  1. 61 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Wonderful! I can't have strawberries, so I substituted other fruit. Also, I'm not very patient, so I cooled it off first in the fridge, then in the freezer (just until cool, not frozen) so I wou...

Most helpful critical review

meh. It was more like frozen jelly than a sorbet to me. Overly sweet - and the texture was off... love the idea of this recipe, but it just didn't fly for me.

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Wonderful! I can't have strawberries, so I substituted other fruit. Also, I'm not very patient, so I cooled it off first in the fridge, then in the freezer (just until cool, not frozen) so I wou...

This was a great way to use up some almost too ripe strawberries. The sorbet was very silky and smooth for the first day and is fairly smooth even 3 days later. I will definitely make this again.

This was LOVELY. I doubled this recipe, used Splenda instead of sugar and I used a mixture of strawberries and blueberries. I don't have an ice cream maker so I froze it in a freezer container u...

This is excellent sorbet! It does harden after a while in the freezer, but leaving it out for a few minutes restores its softness. I made mine with only 1/4 cup sugar as the strawberries were ...

Delicious! I doubled the amount of strawberries and it turned out fantastic. It was so tasty, we kept sneaking bites while it was freezing...

I served this to a dinner party, and was told by people that this was the best sorbet they had ever had! excellent, & easy to boot! note: I didnt use the food processor- I used frozen strawberry...

I made this great sorbet in the summer, Its soft, silky, and sweet. But I did use powdered sugar, which made it taste less gridy. Then instead of cornstarch I used arrow-root starch, And just by...

Great base recipie as is! I usually add some flavored vodka to prevent the sorbet to be frozen completely, helps when making it without an ice cream machine and flavors can be intermixed.. Wate...

Such an easy recipe and so good. Good daiquiri base as well!