Strawberry sorbet is a fresh and creamy Italian dessert, prepared with only 3 ingredients: fresh strawberries, water and sugar. Without cream, eggs or milk, homemade strawberry sorbet is the perfect dessert to serve at the end of a meal or for a genuine and refreshing summer snack. Furthermore, if you have it, I recommend adding a small amount of lemon juice to the strawberry sorbet mixture, which enhances the flavor of the strawberries.
Can homemade strawberry sorbet be made without an ice cream maker? Of course it does and with excellent results: just mix the strawberry sorbet 5-6 times every half hour, while in the meantime you can take care of other things! If, on the other hand, you have an ice cream maker, 35-40 minutes are usually enough and the homemade strawberry sorbet is ready to be enjoyed. Is the hot season coming? Let’s prepare a nice supply of strawberry sorbet!
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Video recipe of the day
- CostVery cheap
- Preparation time45 Minutes
- Rest time2 Hours
- Serving3 servings
- Cooking methodNo cooking
- SeasonalitySpring, Summer
Ingredients for the homemade strawberry sorbet (750 g – 3 cups)
- Power 244,67 (Kcal)
- Carbohydrates 63,94 (g) of which sugars 59,75 (g)
- Proteins 1,02 (g)
- Fat 0,45 (g) of which saturated 0,02 (g)of which unsaturated 0,30 (g)
- Fibers 3,00 (g)
- Sodium 5,28 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
How to prepare strawberry sorbet with or without ice cream maker
Puoi trovare la versione italiana di questa ricetta qui!
To prepare the strawberry sorbet, whether you have an ice cream maker or not, the first steps are the same: mix the water with the sugar in a pan and put it on the heat. Light the flame and heat just enough for the sugar to completely dissolve.
Turn off the heat and let it cool completely, then place it in the coldest part of the refrigerator for about two hours. Thoroughly wash the strawberries, remove the stem and cut them into pieces. Put them in a blender together with the lemon juice, if you want to use it.
Blend for about a minute, until a homogeneous puree is obtained. Check that there are no whole pieces left which would freeze giving a granular consistency to the sorbet. At this point add the mix of water and sugar.
Blend again for a few seconds, so that the mixture is homogeneous. Now, if you want, you can filter it to remove the seeds; I skipped this step, because personally they don’t bother me and moreover, inevitably we end up wasting even a little pulp.
At this point, if you have an ice cream maker, slowly pour the mixture into it, and let it go for about 35 minutes, until the strawberry sorbet reaches a thick and creamy consistency; generally the sorbet is ready when it sticks to the paddles of the ice cream maker.
However, follow the instructions in your ice cream maker manual. If at the end of the program the strawberry sorbet still seems too soft, let it rest in the freezer for an hour and a half.
To prepare strawberry sorbet without an ice cream maker, pour the mixture into a container, even better if made of steel, cover it and put it in the freezer. After half an hour, take it out of the freezer and mix thoroughly with a spoon or a hand whisk; put it back in the freezer and repeat the mixing operation another 5-6 times, half an hour apart from each other.
Gradually the strawberry sorbet will be more and more consistent. You can serve the strawberry sorbet plain or garnished with a little whipped cream.
The homemade strawberry sorbet can be stored in the freezer for 2 weeks, closed in a steel or plastic container. Like Italian ice cream, it should be kept at a higher temperature than in home freezers, so it is normal for it to harden. It will be sufficient to leave it at room temperature for 10 minutes before serving.
If you make the strawberry sorbet without an ice cream maker, it may happen that, between one mixing and another, it freezes completely and is impossible to mix by hand. In this case, you can solve the problem by keeping it at room temperature for a few minutes, just enough to detach it from the tray. Then put it in the blender and blend it for a few seconds. Put the strawberry sorbet back into the container and keep stirring it every half hour.