Reviewed: May 17, 2012

Delicious! I doubled the amount of strawberries and it turned out fantastic. It was so tasty, we kept sneaking bites while it was freezing...

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Reviewer:

HelenMarie

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

Reviewed: May 13, 2012

This was fabulous in taste and consistency. You must vary the amount of lemon juice to the sweetness of your berries or fruit. Less sweet berries will require less lemon juice, and I would only use 1.5 Tbsp max, but that is my preference. It does need some, no matter what. Also, you will find that substituting 2 Tbsp of the sugar with 2 Tbsp corn syrup will produce an even silkier texture. And dressing each serving with a small amount of chiffonaded fresh basil not only adds color, but a nice flavor complement as well. Thank you, Dana, for a terrific recipe I will use again and again!

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Reviewer:

Candy Fanatic

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Long Island, New York, USA

Reviewed: Jan. 19, 2012

I made this great sorbet in the summer, Its soft, silky, and sweet. But I did use powdered sugar, which made it taste less gridy. Then instead of cornstarch I used arrow-root starch, And just by using those two things its texture and flavor was ten times better! Thanks for the great recipe:)

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Reviewer:

wallawallagirl

Cooking Level: Expert

Home Town: Frederick, Maryland, USA

Reviewed: Nov. 8, 2011

I served this to a dinner party, and was told by people that this was the best sorbet they had ever had! excellent, & easy to boot! note: I didnt use the food processor- I used frozen strawberrys, heated them up, added sugar, & used a pastry blender to mash them up before adding other stuff. awesome!

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Reviewer:

CaraLF

Cooking Level: Intermediate

Home Town: Hannibal, Missouri, USA

Living In: Santa Monica, California, USA

Reviewed: Jul. 14, 2011

Great base recipie as is! I usually add some flavored vodka to prevent the sorbet to be frozen completely, helps when making it without an ice cream machine and flavors can be intermixed.. Watermelon Vodka (about 3 tbs) example. I used 1/2 fresh lemon and 3 tbsp orange juice in lieu of the cold water cornstarch mix.. Great flavor for a great recipie!

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Reviewer:

Treva Patow

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Cooking Level: Expert

Home Town: Stanwood, Washington, USA

Reviewed: Jun. 29, 2011

Delicious! My only adaptation is to cut the lemon juice in half. It turns out quite tangy with the 3 tablespoons.

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Reviewer:

cboz

Cooking Level: Expert

Reviewed: Jun. 8, 2011

This is a favorite in my house. The flavor depends on the quality of the strawberries. Fabulous berries make fabulous sorbet. The texture is silky and just plain wonderful.

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Reviewer:

ckl

Reviewed: Mar. 25, 2011

this turned out great.

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Reviewer:

dmallen6

Cooking Level: Intermediate

Home Town: Hemet, California, USA

Living In: Placentia, California, USA

Reviewed: Mar. 19, 2011

Love, Love, LOVE it! My son is allergic to dairy and so we make this as a special treat instead of ice cream, and everyone loves it. It freezes up light and fluffy in the ice cream freezer. I'm also looking forward to freezing the mixture into popsicles.

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Reviewer:

MamaWendy

Cooking Level: Intermediate

Home Town: George, Iowa, USA

Living In: Clear Lake, Iowa, USA

Reviewed: Mar. 9, 2011

It's a good recipe. VERY sweet if your strawberries are already ripe. I will reduce the sugar next time. Also, I doubled the recipe and it was barely enough for my icecream maker to churn. I will have to make a larger batch next time to have enough to share!

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