Ingredients
3 lb. strawberries, tops removed and halved
1 c. granulated sugar
1 tbsp. lemon juice
1/4 tsp. kosher salt
2 lb. raspberries
1 c. granulated sugar
3/4 c. water
1 tbsp. lemon juice
1/4 tsp. kosher salt
Preparation
Step 1In a food processor, blend strawberries until liquified and no chunks remain. Strain through a fine mesh strainer, pressing on solids to get all the liquid out. You should have 4 cups of puree. Step 2Add puree to a large bowl and stir in sugar, lemon juice, and salt. Taste and add more lemon juice, if desired. Refrigerate until well chilled, at least 2 hours. Step 3When ready to churn, add sorbet base to ice cream maker and churn according to manufacturer’s instructions, about 20 minutes. Mixture will be smooth, creamy, and thickened, but not entirely solid. Step 4Pour into a freezer safe container and freeze until ready to serve, at least 2 hours.
Step 1Line a large baking sheet with parchment and spread fruit out in an even layer. Freeze until completely solid, 2 hours. Step 2In a small saucepan over medium heat, add sugar and water. Stir until sugar is completely dissolved. Let cool to room temperature. In a food processor, add frozen fruit and simple syrup and blend until smooth. Add lemon juice and salt and blend until incorporated. Taste and adjust lemon juice as needed. Pour into a freezer safe container and freeze until solid, at least 4 hours. No churn sorbet will be slightly harder and icier than churned sorbet.
What other types of fruit can I use? We show you how to use strawberries and raspberries, but mango (my favorite!), peach, blueberries, blackberries all work well! Make a triple berry mix if you like! Switch up the citrus juice as well. Lime goes well with mango and blackberries. Fresh orange juice would go well with raspberries! What if I don’t have an ice cream maker? No problem! We included a traditional recipe and a no churn recipe. The no churn requires making a simple syrup (sugar and water heated together) so ensure you don’t have a grainy mixture in the end. It will also take a little longer to freeze than churned sorbet since it doesn’t get the head start that churned version gets. It also requires a bit of forethought of freezing your fruit before blending in the food processor. A churned sorbet will be smoother and creamier than a no-churn one, but the no-churn sorbet is every bit as refreshing.
Have you made this yet? Let us know what you think in the comments below!
