This strawberry sorbet is one of my favorite summer recipes. It’s fresh, sweet and simply scrumptious. It is one of the quickest recipes I have ever made. The preparation is very easy and after that you just put it all in a container with a lod and put it in the freezer and you’re done.
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Besides, all you need are four ingredients and a blender or food processor, that’s all. The recipe is very short because it is that simple to make.
A sorbet is different from ice cream, because it does not contain any fat element, such as milk, cream or something similar. It also does not contain egg yolks, as many ice cream recipe do. In Mexico we would sometimes call something like this a “water-based ice cream” that is, it doesn’t use milk as the base as regular ice cream does.
For this same reason, a sorbet is less firm, and less creamy than an ice cream, because the base only has water and the flavor that is added to it.
I, almost always, like this type of ice cream better. That is to say, I usually prefer a sorbet instead of ice cream, because I find it fresher, and it satisfies me more.
This sorbet is delicious. The strawberry flavor really stands out in the mixture. It is soft, and has a pink color that I love, it is very pretty. We add a little lemon juice because it gives it an extra touch of freshness, and an acidity that contrasts very well with all the other flavors.
In this recipe we use white sugar to sweeten it. You can use any type of sweetener you prefer. In fact, using a liquid sweetener is a very good idea. You can use honey, maple syrup, agave syrup or whatever you prefer! Keep in mind, however, that this will change the flavor of the recipe a bit.
If you like this recipe, you have to check out our basil ice cream, an ice cream with an unexpected flavor that is delicious!
Strawberry sorbet
Ingredients
- 3 C (500 gr) strawberries, frozen
- 1/2 C (100 gr) white sugar, or your sweetener of choice
- 1 tbsp (15 ml) lemon or lime juice
- 1 pinch salt
Instructions
- Place all of the ingredients in a blender or food processor and blend for 1 minute aproximately until you get a thick and smooth puree.
- Place the sorbet in a container with a lid and freeze for at least 2 hours or overnight.
- To serve, take out of the freezer 10 minutes before for it to be softer.
