Strawberry Sorbet

My normal feeling is that strawberries are best suited to ice cream and raspberries are best suited to sorbet.

But sometimes, especially on hot days, it’s nice to make a sweet and refreshing strawberry sorbet. I first made this Strawberry Sorbet by request for a friend’s birthday.

It’s a simple recipe:

Strawberry Sorbet

Course Dessert
Cuisine Sorbet
Prep Time 30 minutes
Crank Time 25 minutes
Total Time 55 minutes
Servings 2 quarts


  • 900 g strawberries (2 pounds)
  • 410 g sugar
  • 410 ml water
  • 1/3 lemon


  1. Dissolve the sugar into near boiling water, stirring until the syrup is clear. Set aside to cool.

  2. Wash the strawberries. Cut off the leaves and dice the strawberries into a large bowl. You should have about 800g of strawberries after removing the leaves.

  3. Blend the strawberries until you have a smooth puree.

  4. Press the strawberry puree through a sieve into another large bowl. Using a large spoon or spatula, you should be able to squeeze all the puree through, leaving behind the small seeds.

  5. Juice a third of a lemon.

  6. Combine the strawberry puree, lemon juice and syrup and mix well.

  7. Transfer to your ice cream machine and crank. Since this is a sorbet, it will take longer to crank than normal and won't get too hard. Once you've reached the peak firmness (about 20-30mins), transfer the sorbet to the freezer and let it firm up for a couple hours. Or eat it soft serve straight out of the machine!

Recipe Notes

I made less sugar syrup than normal knowing I did not want this to be too sweet.

Peter cranking in the street

It was delicious, not to sweet, and with great strawberry flavour.

Still, I typically prefer strawberries as an ice cream.

Peter Gerard

Peter carried the hand-cranking ice cream tradition from his family in Missouri to Scotland and eventually to New York. He is now likely the biggest importer of White Mountain Freezers to Europe, having imported more than a dozen machines...

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