This may just be the easiest dessert I have ever made. A few simple ingredients plus some freezing time and life becomes very, very good.
Strawberry sorbet screams early summer and with the added flavor of lime, you could close your eyes and easily imagine yourself somewhere beautifully tropical.
Beautifully tropical. (sigh)
I could really use somewhere beautifully tropical right now. Somewhere far away and warm and quiet, with a fine sandy beach and gentle waves. You know the place I’m talking about, don’t you? You may have it as your computer wallpaper. I have it on my cell phone–the waves gently roll onto the beach, then softly retreat. Sometimes I’ll take my phone out and look at it just to watch those waves. It’s amazing the calming effect that scene has on me.
On my calm tropical beach there is only me, the gentle sound of the water, (NO seagulls), and a pint or two of this strawberry sorbet. I could live quite happily for a few days. Then, however, I’d need my family to come along and rescue me from my self-indulgence. I’d still just sit there, though, on my beautiful sandy beach luxuriating in the sounds of beloved, happy voices and watching the baby eat sand. 🙂
Strawberry Sorbet
Ingredients
- 2 pounds strawberries, washed, hulled & quartered
- 3/4-1 cup sugar
- 1 large lime, zested and juiced
- 2 pinches salt
Instructions
- To a blender add the strawberries, sugar, lime zest, lime juice, and salt. Puree until smooth. Put puree in a bowl, cover and chill in refrigerator.
- Transfer to a 1 1/2-quart ice cream maker. Process according to manufacturers instructions. Remove from ice cream maker and put into a freezer-safe container, cover. Place in freezer until well frozen, at least 4 hours or overnight. Serve as desired.
Notes
Wash, rinse berries.
Drain well.
Hull, then quarter berries.
Put the strawberries, lime juice, lime zest, sugar, and a pinch of salt into a blender and blitz until smooth.
Pour puree into an ice cream maker and process according to manufacturer’s instructions. Then, transfer to a freezer-safe container, cover, put in freezer and freeze until set, about 4-8 hours.
You may also like:
Strawberry-Banana Cake Batter Ice Cream
Caramlized Fig and Banana Ice Cream
Vanilla Bean Frozen Custard
I really, really LOVE any yummy frozen treat.
Sorbet’s are on my list of top “must-have” desserts.
Lemon cupcakes being #1, always are and always will be, cupcakes rule in my life. 🙂
Since hubby bought me my ice cream machine I make us ice cream and sorbet all of the time.
This strawberry sorbet recipe is going to be made next.
I bought a truckload of strawberries, big sale at grocers, so besides pie and tarts and cakes…strawberry sorbet has been added too. 🙂
Thanks Terri!
Have a great Mother’s day!
Pinned!
Dalila, I’m with you on sorbets! They are so light and refreshing–I could just keep on eating them all day.
I’d love to try your lemon cupcakes. Would you be willing to share your recipe? If so, you could email it to me.
Sure Terri, happy to share!
Just give me a couple of days, pretty hectic here right now.
What a cute little one! Love the thought of “luxuriating” – sigh. Great pics. Gotta run, but Happy Mother’s Day!
The sorbet looks so refreshing! Happy Mother’s Day! 🙂
I love strawberry ice cream and this recipe looks so delicious and simple! And such a cute photo!
oh my! this looks sooo refreshing and ready for the summer heat!
I love your photos… your step by step photos are so inviting. I want to make this strawberry sorbet this summer a bunch of times. 🙂 Hope you had a wonderful Mother’s Day! 🙂