Strawberry Sorbet

Ingredients

• 454 g (1 pound)fresh strawberries, rinsed and hulled
• 150 g (¾ cup)sugar
• 15 ml (1 tbsp)vodka
• 5 ml (1 tsp)freshly squeezed lemon juice
• 1 pinchsalt
• 1 pinchfreshly ground black pepper

Instructions

1. 1

   Macerate the berries

   Slice the strawberries and put them in a bowl with the sugar, black pepper and vodka. Stir until the sugar begins to dissolve.

2. 2

   Chill the mixture

   Cover the bowl with cling film and refrigerate for 1 hour, stirring occasionally.

3. 3

   Purée the strawberries

   Blend the strawberries and their liquid in a food processor with the lemon juice and salt until smooth.

4. 4

   Strain the purée

   Pass the mixture through a sieve to remove the seeds and give the sorbet a smooth consistency.

5. 5

   Chill thoroughly

   Return the purée to the bowl and refrigerate for a couple of hours, until thoroughly chilled.

6. 6

   Churn the sorbet

   Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.

What is strawberry sorbet?

Sorbet is a frozen dessert made without dairy, usually relying on fruit, sugar and water or fruit juices for its texture. Its exact origins span different culinary traditions, while this American-style version puts strawberries at the centre.

Macerating the berries draws out their juices before blending, and straining removes the seeds for a silkier result. The lemon juice sharpens the fruit, while a little vodka is included in the base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 127 calories, 1g protein, 31g carbs, 1g fat.

The strawberries and sugar provide most of the carbohydrates, while the berries contribute a little fibre. There is very little fat or protein in this dairy-free dessert; serve a scoop with plain yoghurt or alongside a meal with a source of protein to make the plate more balanced.

Why macerate the strawberries?

Sugar and time: stirring the sliced fruit with sugar encourages it to release juice. Leave it covered in the fridge for the full hour, stirring now and then so the sugar can start to dissolve.

Pepper and vodka: both go into the bowl at this stage, as directed. Keep to the small amounts so the strawberries remain the main flavour.

How to get a smooth base

Blend well: process the berries with all their liquid, the lemon juice and salt until no large pieces remain.

Strain carefully: push the purée through a sieve to catch the seeds. This step is what gives the finished sorbet a smoother texture.

Chill before churning

Cold base: refrigerate the strained purée for a couple of hours, until it is thoroughly chilled. A properly chilled mixture is ready to go into the ice cream maker.

Churning time: follow the instructions for your particular machine, as the recipe does not specify a fixed churning duration. The total time is 210 minutes, including the chilling periods.

Serving and texture

Serve the sorbet in chilled bowls or glasses for a simple dessert. Its bright strawberry flavour also works well alongside fresh berries or a plain biscuit.

For the best texture, serve it once it has churned and set to your liking. If it becomes too firm in the freezer, give it a short rest at room temperature before scooping.

Recipe notes & tips

• Hull the strawberries after rinsing, then slice them evenly so they macerate consistently.
• Stir the berries during their hour in the fridge to help distribute the sugar.
• Blend the fruit with all the liquid released in the bowl.
• Use a fine sieve and work the purée through it to remove the seeds.
• Make sure the strained base is thoroughly chilled before churning.
• Follow your ice cream maker's instructions for churning.

Variations

• Riper berries: use ripe strawberries for a fuller fruit flavour.
• Citrus note: add a little extra lemon juice for a sharper finish.
• Berry mix: replace some of the strawberries with raspberries and strain thoroughly.
• Fresh garnish: serve with sliced strawberries for a fresh contrast.
• Simple pairing: serve with a plain biscuit alongside the sorbet.

Common mistakes to avoid

• Skipping the maceration: give the berries the full hour in the fridge so they can release their juices.
• Leaving seeds in: strain the purée through a sieve for a smoother texture.
• Churning a warm base: chill it thoroughly before adding it to the machine.
• Overfilling the machine: follow its capacity guidance so the mixture can churn properly.
• Guessing the churning time: use the manufacturer's instructions for your model.

How to store

Transfer the churned sorbet to a covered, freezer-safe container and keep it frozen. If it becomes very firm, let it stand briefly at room temperature before scooping; do not leave it out for an extended period.

Frequently asked questions