Strawberry Sorbet

"This is a light, but intensely flavored sorbet that is very refreshing when the weather is hot. (Cooking time = freezing time & is approximate.)"
photo by Sackville photo by Sackville
photo by Sackville
Ready In:
2hrs 20mins




  • Combine water & sugar in a pan, stir over low heat until sugar dissolves.
  • Bring to a boil & boil gently for 5 minutes without stirring.
  • Set aside to cool.
  • Wash berries.
  • Remove caps.
  • Puree fruit in a blender or food processor until almost smooth.
  • In a medium bowl, combine fruit with cooled syrup and orange juice.
  • If you have an ice cream freezer, you can put the puree mixture into that & process using the directions with the machine.
  • Otherwise, pour into an 8 by 8 pan & cover with plastic wrap.
  • Place in freezer & freeze until almost firm, 1 to 2 hours.
  • Stir 2 or 3 times with a fork while freezing.

Questions & Replies

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  1. mybirdzone
    Amazing sorbet! I've made 3 times now and the last time was with frozen organic strawberries. Using the frozen strawberries it came out much sweeter than if using fresh. If using frozen, cut back on the sugar but not the water. I didn't use a ice cream machine. It freezes rock hard if left in the freezer overnight so you have to have patience and let it sit out for 30 minutes or so before eating if it's hard as a rock. Next time I will try substituting Triple Sec or Cointreau for part of the orange juice. Maybe using a little flavored alcohol will prevent it from freezing solid.
  2. vicdavk
    I made this today with a slight change. I added one 6 oz container of strawberry yogurt and it was yummy. Not really a sorbet with the yogurt but very smooth and flavorful.
  3. dustmopbrooks
    This worked out perfectly (I used my ice cream maker). I really wanted strawberry ice cream, but I'm lactose intolerant so I looked up sorbet recipes. This fit my craving perfectly. I did refrigerate the simple syrup so it got nice and cold just because that's what all of my ice cream recipes have me do. If you like lavender, this recipe is also good with a bit of lavender sprinkled in.
  4. Chefsalad
    Perfectly simple! I wanted a special treat for the 4th of July and this was easy and delicious. Fresh strawberries are very expensive where I live, so to double the recipe I used 2 16oz bags of frozen strawberries and I cut the sugar down to 1 1/4. I didn't have oj, so I used the juice of 1 lemon instead and it turned out very nicely sweet. I will probably use just 1 cup of sugar next time, but of course it depends on how sweet your strawberries are as well as your personal tastes. My son says it tastes just like fragola gelato- a better compliment I couldn't imagine!
  5. cmd4u
    My very first sorbet and it was no fail. Not only that but it was amazing. Within the 2 days I had to make 2 double batches! I'd love to try this with raspberries.


  1. Sackville
    Intense is a very good way to describe this sorbet. It's great for a hot summer day and fairly easy to make. The only thing I did differently was to boil the sugar syrup a bit longer to take it to a "short thread" stage. I learnt in a cooking class that this means the sorbet will not melt as quickly. I think this would also be good with lime juice instead of orange juice.



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