Sweet, vibrant, and delightfully creamy, this strawberry sorbet captures the essence of fresh strawberries. Perfect for a refreshing dessert or summer treat!
Quick Facts
- Difficulty: Intermediate
- Prep Time: 25 minutes
- Maturation Time: 4 hours
- Freezing Time: 4 hours
- Yield: Approximately 1.2 L
Ingredients for Strawberry Sorbet
Sorbet Base
- 500 ml water
- 140 g granulated sugar
- 100 g glucose syrup (corn syrup)
- 4 g neutral stabilizer (e.g., Super Liga Neutra Select or guar gum mix)
Strawberry Flavor Components
- 600 g fresh ripe strawberries (hulled and washed)
- 1 tbsp lemon juice (freshly squeezed)
- 20 ml strawberry liqueur or vodka (optional, for texture and durability)
Step-by-Step Instructions to Make Strawberry Sorbet
1. Prepare the Sorbet Base
- In a saucepan, combine water, granulated sugar, and glucose syrup. Heat gently, stirring until the sugar is fully dissolved.
- Bring the mixture to 85°C (just below boiling) to pasteurize.
- In a small bowl, mix the stabilizer with a teaspoon of sugar to prevent clumping. Gradually whisk it into the heated syrup, stirring continuously for 2 minutes to fully activate the stabilizer.
2. Blend the Strawberries
- In a blender, purée the strawberries until smooth. Strain the purée through a fine-mesh sieve to remove seeds for a silky texture.
- Combine the strawberry purée with the cooled syrup base. Add the lemon juice and liqueur (if using), and stir until well incorporated.
3. Mature the Mixture
- Quickly cool the mixture using an ice bath. Cover with plastic wrap, ensuring it touches the surface to prevent a skin from forming.
- Refrigerate the mixture for at least 4 hours to allow the flavors to mature and the stabilizer to fully integrate.
4. Churn and Freeze the Sorbet
- Pour the matured mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 25–30 minutes).
- Transfer the churned sorbet into a freezer-safe container and freeze for an additional 4 hours to firm up before serving.
Tips for Perfect Strawberry Sorbet
- Ripe strawberries: Use fresh, ripe strawberries for maximum flavor. Frozen strawberries can be used but should be thawed before blending.
- Balanced sweetness: Taste the mixture before freezing and adjust sugar or lemon juice as needed for a balanced flavor.
- Alcohol for texture: Adding a small amount of alcohol prevents the sorbet from freezing too hard.
FAQs About Strawberry Sorbet
Q: Can I use honey instead of sugar?
A: Yes, but adjust the amount as honey is sweeter than sugar. It will also add a slight honey flavor.
Q: Is glucose syrup necessary?
A: Glucose syrup helps improve texture and prevents large ice crystals, making the sorbet smoother and creamier.
Q: How long does it last in the freezer?
A: Properly stored in an airtight container, the sorbet can maintain its quality for up to 1 month.
Serving Suggestions
Serve strawberry sorbet in a chilled bowl or cone, garnished with fresh mint leaves or sliced strawberries. Pair it with a scoop of lemon sorbet for a refreshing contrast or serve alongside a light fruit salad for a complete dessert.
Final Thoughts
This updated strawberry sorbet recipe strikes the perfect balance of sweetness, creaminess, and durability. Its vibrant flavor and smooth texture make it a standout dessert for any occasion.