What’s summer without some cool treats? One of my husband’s favorite desserts is sorbet. He’s not that into creamy and dairy filled treats, but he can’t get enough of these tart yet sweet concoctions! Delve into these two simple, too fast, and extremely delicious sorbet recipes, and you’ll never go back to buying it from the store. You don’t need an ice cream machine or any crazy ingredients. Just fruit, sugar, water, and a freezer!
Homemade Strawberry Sorbet
Just 5 ingredients combine to make the ultimate frozen treat! This sorbet is simple, natural, healthy, and has a wonderfully clean flavor.
1/2 Cup water
1/2 Cup sugar (use all natural raw sugar if you like)
2 1/2 Cups Pureed Fresh Strawberries
2 Tbs. Fresh Squeezed Lemon Juice
1 tsp. Lemon Rind
In a pot over medium heat, combine the water and sugar together. Continue stirring until it comes to a boil, remove from heat after you are sure all of the sugar crystals have fully disintegrated. Now you have a simple syrup! Easy right? Pour the syrup into a bowl or container, cover, and place in the refrigerator to cool.
Rinse and then cut off the leafy green tops of your strawberries. Then place the strawberries into a blender or food processor and pulse until the large chunks of berries are blended. We’re going to be pushing the berries through a mesh sieve to get rid of all the chunks, if you don’t have a sieve continue to process your berries until your desired consistency (don’t want it foamy though). Then I simply ladled the berries into the sieve over a large mixing bowl, and pushed the berries through with the ladle, to break up the remaining large chunks. You don’t have to go through this extra step, but I wanted a smooth consistency to my sorbet.
Grab a large tin/aluminum or glass pan. Combine 2/3 of your simple syrup, lemon juice (about 1/2 a large lemon), and rind into your berries in the mixing bowl. Taste the mixture, and make sure it is as sweet as you want it. If it’s a bit too sweet you can add some more water or a little more lemon juice. If the mixture isn’t sweet enough you can add the rest of your simple syrup or even more sugar if your berries were bitter to begin with. When the sorbet is made to your taste pour it into the large pan, cover, and place flat in your freezer. (We just covered our pan with foil). The larger the pan, the faster it will freeze and the faster you can eat it!
I let it soft freeze for a couple of hours. Then went back and placed the sorbet in an airtight container with a lid, stirring to get out all the air pockets and then placed that back into the freezer for another couple of hours. Yes I used an old cool whip container but tub-o-ware works great too. This sorbet doesn’t have any problem being re-frozen. So if you taste it when it’s frozen and it’s just not quite right, feel free to mess with the flavor a bit, and then put it back in the freezer.
Makes: 12 servings (nearly a quart) *We doubled the recipe with no problem at all!
Time: 30 minutes to prep + a few hours to freeze
We served the sorbet with some fresh mint and whipped cream. It would go great with some chocolate cake or paired with another sorbet too! I think next time I’ll try using balsamic vinegar instead of lemon, and cut back on the simple syrup a bit when using the vinegar. I know it sounds odd, but the balsamic actually enhances the sweetness of the strawberries. Next time you have a fresh strawberry try dipping it in a little balsamic vinegar -it is crazy good! Enjoy strawberry season!
Also, if you’re not the biggest strawberry enthusiast you can substitute another berry, like raspberry or blackberry sorbet. But be sure to add your simple syrup slowly and taste your mixture -those other berries have different sweetness’ and may go better with more or less sugar. *Please don’t be afraid to taste your food as you make it -each berry, pepper, onion, tomato, and meat…etc tastes slightly different! That’s the beauty of cookin’!
Homemade Lemon Sorbet
Fresh and natural lemon sorbet is a great pallet cleanser or perfect in smoothies! Warning: this recipe packs a super lemon punch! If you like your lemons on the sweeter side make up to twice as much simple syrup to put in your sorbet (read the whole recipe for more tips).
1 Cup water
1 Cup sugar (use all natural raw sugar if you like)
1 Cup Fresh Squeezed Lemon Juice (3-4 large lemons)
2 Tbs. Lemon Rind
In a pot over medium heat, combine the water and sugar together. Continue stirring until it comes to a boil, remove from heat after you are sure all of the sugar crystals have fully disintegrated. Pour the syrup into a bowl or container, cover, and place in the refrigerator to cool.
I used 3 large, baseball sized, lemons. I found placing them in the microwave for 15-30 seconds loosens them up and allows for more juice (it also sterilized the outside of the lemons). I then graated all 3 and finely chopped the rinds. Then squeezed the juice into a large measuring cup. I did use a citrus juicer (like for oranges) it made the juicing go faster, and caught most of the seeds. I didn’t mind getting a little bit of the flesh in the juice, and was sure to take out any seeds.
In that same large measuring cup combine the lemon juice, rind, and simple syrup. Now taste your sorbet mixture. This is a very strong sorbet recipe that I use in smoothies, so you may want to add more sugar or even make 1 1/2 cups of simple syrup (1 1/2 cups water to 1 1/2 cups sugar). Once your sorbet meets your tastes. Place in a large container, cover, and freeze for a few hours. Note, this sorbet will be very loose because you are really only freezing juice and not a fruit puree. I didn’t bother putting mine in a large pan, instead I just placed it in an air tight container and let it freeze overnight before using it.
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