Hand-picked Strawberry Sorbet

27 Jun

strawberry sorbet in the ice cream maker

My office was kind enough to gift me with a Sur la Table gift card, which I promptly put to use purchasing the on-sale Cuisinart ice cream/yogurt/sorbet maker. I got it just in time to whip up fresh, handpicked, Maryland strawberry sorbet before leaving town. Fortunately, the ice cream maker made this recipe a breeze. It’s so simple and easy, and the results are wonderful.

strawberry sorbet ready to eat!

Fresh Strawberry Sorbet

Bon Appétit | August 2003

yield: Makes 6 servings

The sorbet can be processed in an ice cream maker or simply frozen in a shallow container (a 13×9-inch metal or glass baking pan works best).


  • 2 cups water
  • 1 cup sugar
  • 1 quart strawberries, hulled
  • 1/3 cup fresh orange juice
  • 1/3 cup fresh lemon juice

    strawberry sorbet freezing up


Stir 2 cups water and sugar in heavy medium saucepan over high heat until sugar dissolves. Boil 5 minutes.

Working in batches, puree strawberries in food processor until smooth. Add strawberry puree and orange and lemon juices to sugar syrup; stir to blend. Cover and refrigerate until cold, about 2 hours.  (Everything up to this point can be done ahead and refrigerated until ready to make sorbet, which only takes 20 minutes in a good ice cream maker.)

Process strawberry mixture in ice cream maker according to manufacturer’s instructions or place mixture in shallow container and freeze, stirring every hour until set, about 6 hours. (Can be made 3 days ahead. Cover and freeze in airtight container. If sorbet is frozen solid, place in refrigerator for 15 minutes to soften.)
(I would also recommend freezing the sorbet once it comes out of the ice cream maker for 2-3 hours to firm it up a little)

kiwi sorbet

If you’re feeling like strawberry’s not your thing, kick it up a notch with kiwi! I convinced my nephew we were going to make green ice cream, but he ended up being anything but interested in eating it (or helping).  At home in Kansas City, I stood on my head using the old fashioned ice cream maker – at least I didn’t have to turn the crank… it wasn’t quite that old fashioned – adding ice and rock salt to the sides to keep it going.  I highly recommend investing in a decent, modern ice cream maker. It’s competely worth the $60 to not have to deal with that whole mess.  

But the kiwi ice cream turned out great. I followed the same instructions as above, but only used pureed kiwi, and no additional fruit juices. It was pure kiwi heaven. The sorbet was the ultimate sweet, sour kiwi flavor. It really was refreshing and delightful.

You see it pictured above with a fresh strawberry shortcake cookie… recipe to follow shortly!


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