If you've got an ice cream maker you'll be making this easy strawberry sorbet on repeat throughout strawberry season. It's sweet, refreshing, slightly tangy and a huge hit with kids and adults.
If you have an ice cream maker this strawberry sorbet with lemon juice is super easy to make. If you don't have an ice cream maker I can definitely recommend you get one. It is one piece of kitchen equipment that I never regret buying.
It's fairly small too so easy to store and not at all expensive! If you've got kids they will be so happy to get homemade ice cream and sorbet and it's really fun to think up new flavours for frozen treats.
Ok, strawberry sorbet may not be incredibly adventurous flavourwise but it is a huge crowd pleaser and a real hit with anyone I've tried this sorbet recipe on! Seriously, do you know many people who don't like strawberries and desserts made with strawberries?
Ingredients for strawberry sorbet
To make this simple strawberry ice cream maker sorbet recipe you only need 4 ingredients. They are:
- Strawberries - Choose really fresh sweet juicy ones as they are the main ingredient.
- Caster sugar
- Lemon juice - I use the juice of one fresh lemon. Don't use pre-squeezed juice for this.
How do you make an ice cream maker sorbet
Basically to make this sorbet you need to make a syrup from sugar and water. Then blitz the strawberries and sugar syrup in the blender along with the lemon juice. You can then pour this mixture straight into the ice cream maker to churn.
Can you make this recipe without an ice cream maker?
Yes you can but it won't be as smooth. Churning gives the sorbet a slight creaminess as it breaks up the sugar crystals.
If you don't have an ice cream maker, just take the sorbet out of the freezer every hour for three hours and put it in the blender again.
Can you adapt the recipe?
Yes you can. If you want to make a sorbet with a different fruit then go ahead. This recipe works well with blueberries, peaches and nectarines.
Tips when making sorbet
When making sorbet you can vary the recipe but keep in mind that the more sugar a recipe has, the softer the sorbet will be and easier to scoop.
If there is very little sugar the sorbet will be more icy and will set harder.
The ratio to aim for is 1 part sugar to 4 parts fruit. Of course, the fruit itself contains some sugar and amounts of sugar can vary which will also affect the consistency of the sorbet.
How long can you store it for?
You can store this sorbet in the freezer for at least three months and probably longer although it may grow ice crystals on the surface the longer it is stored. These are completely fine to eat or just scrape off but personally I prefer to eat it up within a couple of weeks.
How hard does this strawberry sorbet set?
This ice cream maker strawberry sorbet is fairly hard when it first comes out of the freezer but if you take it out 15 minutes before you want to eat it, it will be easily scoopable.
What ice cream maker to use
I use a simple Andrew James ice cream maker that has a bowl you take out and put in the freezer at least 24 hours before making the dessert.
It only cost around £30 and as I use it so much it definitely feels like it's worth the cost. Before this one I had a very similar one that lasted for 10 years.
As well as sorbet and ice cream you can also use it to make frozen yogurt and slushies.
More Recipes you might like
I love using my ice cream maker and here are some more of my fruity recipes I'm sure you'll love:
Do also check out my frozen desserts recipe collection!
Ice Cream Maker Strawberry Sorbet
- 500 g strawberries
- 130 g caster sugar
- 150 ml water
- 1 lemon juiced
- Put the water and sugar in a saucepan and heat, stirring, until the sugar dissolves and forms a syrup.
- Leave to cool.
- Put the sugar syrup and strawberries in a blender or food processor and blitz until they are smooth.
- Refrigerate until chilled.
- Stir the lemon juice into the strawberry mixture.
- Set up the ice cream maker and pour in the blended strawberries.
- Let it churn for about 15-20 minutes has thickened and is the texture of soft scoop ice cream.
- Transfer to a lidded container and put in the freezer until you're ready to serve it.
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