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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Freeze in ice cream maker according to manufacturer's instructions.

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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

139.7 calories; 0.8 g protein; 35.6 g carbohydrates; 0 mg cholesterol; 1.3 mg sodium. Full Nutrition

Reviews (57)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/22/2009
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 wouldn't have to wait 2 hours. It turned out great! I've been using All Recipes for years now but this is the first recipe I felt strongly enough about to actually rate and review. This really does turn out just like store bought sorbet - which is getting harder to find in my area. Just what I was looking for! Read More
(58)

Most helpful critical review

Rating: 2 stars
07/19/2010
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. Read More
(7)
73 Ratings
  • 5 star values: 48
  • 4 star values: 18
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
06/22/2009
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 wouldn't have to wait 2 hours. It turned out great! I've been using All Recipes for years now but this is the first recipe I felt strongly enough about to actually rate and review. This really does turn out just like store bought sorbet - which is getting harder to find in my area. Just what I was looking for! Read More
(58)
Rating: 5 stars
05/19/2009
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. Read More
(38)
Rating: 5 stars
08/30/2010
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 until solid then scooped it back into my blender and re-blended it and then re-froze it. REALLY good though I think the sweet could be cut back by at least a quarter next time. That's not a deal breaker though. Read More
(33)
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Rating: 5 stars
06/24/2009
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 perfectly ripe and I don't like terribly sweet. Yum! Read More
(13)
Rating: 5 stars
11/09/2011
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 strawberrys, heated them up, added sugar, & used a pastry blender to mash them up before adding other stuff. awesome! Read More
(12)
Rating: 4 stars
07/14/2011
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.. Watermelon Vodka (about 3 tbs) example. I used 1/2 fresh lemon and 3 tbsp orange juice in lieu of the cold water cornstarch mix.. Great flavor for a great recipie! Read More
(11)
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Rating: 5 stars
05/17/2012
Delicious! I doubled the amount of strawberries and it turned out fantastic. It was so tasty we kept sneaking bites while it was freezing... Read More
(11)
Rating: 5 stars
05/13/2012
This was fabulous in taste and consistency. You must vary the amount of lemon juice to the sweetness of your berries or fruit. Less sweet berries will require less lemon juice and I would only use 1.5 Tbsp max but that is my preference. It does need some no matter what. Also you will find that substituting 2 Tbsp of the sugar with 2 Tbsp corn syrup will produce an even silkier texture. And dressing each serving with a small amount of chiffonaded fresh basil not only adds color but a nice flavor complement as well. Thank you Dana for a terrific recipe I will use again and again! Read More
(11)
Rating: 5 stars
05/17/2010
Such an easy recipe and so good. Good daiquiri base as well! Read More
(9)
Rating: 2 stars
07/19/2010
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. Read More
(7)