Strawberry Sorbet

Macrayla Evans


Maybe used with my 4th Of July Ice Cream Cake

pinch tips: How to Clean Stainless Steel Sinks




Makes 1 quart


3/4 c
6 Tbsp
water, preferably spring water
1/4 tsp
3 pt
(about 1 1/2 pounds or 6 cups) fresh-picked strawberries, preferably organic, rinsed, patted dry, and hulled
3 Tbsp
freshly squeezed lemon juice
1 large
egg white, preferably farm-fresh (optional) note: the optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days.

Directions Step-By-Step

Make the simple syrup: In a saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes.
In a blender, purée the strawberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.
Churn in an ice cream maker according to the manufacturer's directions. Add the egg white, if using, during the last 2 to 3 minutes of churning. If making the 4th Of July Ice Cream Cake,immediately pack into the pan. Or store, tightly covered, in the freezer.
Variation: Strawberry-passion fruit sorbet:
Cut 7 passion fruits in half and scoop the pulp and seeds into a blender. Blend for 20 seconds, then pass through a fine-mesh strainer into a small bowl, pushing on the solids with back of a wooden spoon. Measure out 6 tablespoons of this purée and combine with the strawberries, syrup, and lemon juice in a blender as directed above.
Link to 4th Of July Ice Cream Cake: 4th Of July Ice Cream Cake

About this Recipe

Course/Dish: Ice Cream & Ices