Sorbet (or ‘sherbet’) is an amazing frozen treat for when you want a treat that is lighter and packed with flavor but without the heavier creaminess of ice-cream. This strawberry sorbet uses just four ingredients for a flavorful treat. And since I’m taking full advantage of this year’s berry season, for those days when you are craving ice-cream over sorbet, then you may like this Raspberry Ice-cream (with thyme and rose, optional) or this Blackberry lavender Yogurt ice-cream.
Sherbet vs. Sorbet
I thought I’d first hop onto this topic since, depending on where you live, this recipe can be called strawberry sherbet or sorbet synonymously. Here in the UK, sorbet is what we refer to as a dairy-free ‘icy’ ice-cream made with fruit (usually juice), sugar, and water. It is also usually fat-free. However, in American Sherbet and sorbet can be used interchangeably – though, technically, sherbet is meant to refer to a version of this dessert with dairy. The consistency of sherbet is basically a creamier sorbet but not as creamy as ice-cream. For the sake of this post, I’m using both terms- though this recipe is 100% dairy-free.
The Ingredients
Fresh Strawberries – Rather than fruit juice, we’re using whole strawberries to take advantage of all the fiber and other healthy strawberry nutrients. Lemon Juice – To cut through all the sweetness and add a little acidity. You could also use lime juice. Honey – This is my preferred option, though if you want a vegan version, then you can use maple/agave. You could, of course, use granulated sugar, if preferred too. Fresh Basil Leaves – Technically optional, but this ingredient helps to pack this strawberry sorbet recipe with flavor. You could also use mint.
Optional Add-ins:
Herbs: You can experiments with other herbs, such as mint, lavender, or rosemary. Alcohol: There are tons of options. Tequila, champagne, prosecco, Cointreau, vodka, rum, rosé, and other wines all work well with strawberries. Just make sure to only keep it to around 1tbsp so as not to thin the sorbet too much.
The Key To A Scoopable Sorbet
If you’ve never made sorbet/sherbet before, then you may be wondering how you get the softer scoopable consistency of ice-cream when there is no dairy. The key is the amount of sugar added (and this includes the fruits’ natural sugars). The less sugar in a recipe, the more ‘icy’ it will be, too much sugar, and it simply won’t freeze properly. In fact, there is actually a perfect ‘sugar ratio’ and that is between 20-30%. That means 1 cup of ‘sugar’ for every 4 cups fruit for 20% sugar (plus the sugars within the fruit). Luckily, syrups like maple and sweeteners like honey all count towards sugar level. Thus this can remain a refined sugar free sherbet but maintain the correct consistency.
Other Factors
It’s worth noting that there are other factors in getting the correct consistency, though; the amount of air in the mixture, the amount of water, and even what additional ingredients you choose to add can all affect the mix in different ways. For example alcohol; will lower the freezing point of this mixture, helping make it softer. Too much will result in a sorbet that won’t freeze though, so I suggest 1-2tbsp maximum. And what about the air factor? Not only will this add volume to the dessert, but it will also help to ensure nice, tiny ice-crystals for a smoother consistency.
The Step By Step instructions
Learning how to make strawberry sorbet is incredibly simple with this method. In fact, it’s made up of just a few super-simple steps.
Step 1: Prepare the Strawberries
Begin by thoroughly washing the strawberries and then coring them. I find the easiest way to do this is with a hard straw (and it makes the process super quick too!). The strawberry stalks can be added to smoothies or composted.
Step 2: Blend the mixture
Add all of the ingredients into a blender or food processor and blend until smooth. This will also help to add a little air into the mixture for a better final texture.
Step 3: Time To Freeze
Pour the strawberry sorbet into an ice-cream tin/container and allow it to freeze in the freezer for a few hours. The sorbet is ready to serve!
How To Store
Due to using no preservatives and fresh berries, I like to eat this quickly for the best flavor and consistency. I suggest around one month in the freezer. Allow the sorbet to sit for a few minutes at room temperature before serving.
Recipe Notes:
Artificial sweeteners won’t work in this recipe as they don’t contain sugar so that they won’t create the correct consistency. Alternative sweeteners like honey, maple, agave work well – though they can become overpowering in flavor when pairing with delicate berry flavors. To avoid this, you could use a 3:1 ratio of liquid sweetener to granulated sugar. Sorbets can sometimes stiffen over time in the freezer. To avoid this, you can either add alcohol or pectin to the recipe (which will help to lower the freezing point and keep it smoother (about 1 tbsp only) OR allow it to thaw overnight, re-churn and freeze again. If you find the recipe too sweet, then add in a little extra lemon/lime juice. For ‘Instant’ sorbet, you can keep your strawberries in the freezer. Then blend the frozen berries along with a little sweetener (no minimum requirement needed for this method!) and any optional add-ins, then eat immediately.
Top Tip: If you don’t have a churner, then this is a perfect hack. Take a small amount of the sorbet mix and freeze. Because it’s a small amount, it won’t have time to grow big ice crystals while freezing. Then incorporate this back into the rest of the mixture, and it will trigger a reaction that allows smaller crystals to grow in the rest of the mix too. This will have the consistency of a thick smoothie and can then be poured back into an ice-cream dish to freeze.
More Strawberry Recipes
If you’re as obsessed with strawberries as I am, then here are some other recipes that you may love.
Easy Homemade Strawberry Jam Healthy Summer Spinach Strawberry Salad Vegan Pistachio, Strawberry & Rose Tart Easy Strawberry Vinaigrette Dressing Healthy Strawberry Cheesecake Overnight Oats
If you give this strawberry sorbet recipe a go, then let me know your thoughts and any questions in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.
