This bright red and luscious strawberry sorbet is quick, easy and intensely flavored. A striking dessert that will cheer anyone up, and it couldn’t be easier to make.
There’s nothing quite like an ice cold, homemade sorbet to hit the spot on a hot summer day.
This strawberry sorbet is one of my very first sorbet recipes, and it’s still one of my all-time favorites.
The recipe was inspired by David Lebovitz and his recipe for Strawberry Sorbet from his Perfect Scoop book – but tweaked a little to suit our tastes. I hope you enjoy it as much as we did.
More Sorbet Recipes
- Blood Orange Vegan Jelly with Toasted Almond Sorbet
- Grape & Pink Champagne Sorbet
- Honeydew, Cucumber and Elderflower Sorbet
Strawberry Sorbet
This bright red and luscious strawberry sorbet is quick, easy and intensely flavored. A striking dessert that will cheer anyone up, and it couldn't be easier to make.
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Calories: 127kcal
6 servings
Ingredients
Instructions
- Slice the strawberries and place in a bowl with the sugar, black pepper and vodka. Stir so that the sugar starts to dissolve.
- Cover the bowl with plastic cling film and refrigerate for one hour, stirring every so often.
- Purée the strawberries and their liquid together in a food processor, along with the lemon juice and sea salt until smooth.
- Pass the mixture through a sieve in order to remove the seeds and ensure a smooth silky consistency.
- Place the pureed strawberries back into the bowl and refridgerate for a couple of hours, until thoroughly chilled.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturers instructions.
Nutrition
Calories: 127kcal | Carbohydrates: 31g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 116mg | Fiber: 2g | Sugar: 29g | Vitamin A: 9IU | Vitamin C: 45mg | Calcium: 12mg | Iron: 1mg
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