Sweet and Silky Strawberry Sorbet Recipe - Allrecipes.com
Sweet and Silky Strawberry Sorbet Recipe
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Sweet and Silky Strawberry Sorbet

Recipe by  

"Sweet, soft strawberry sorbet that will rival any brand bought in the grocery store. Not being able to find the perfect recipe, I made up my own! Most homemade sorbets resemble an icy slushie, but this one is thickened before freezing, yielding a melt-in-your-mouth treat that will please even the pickiest sorbet lover! Dually great because it can be made in an ice cream freezer, or in your regular freezer."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    5 mins

    2 hrs 30 mins


  1. Place berries in the work bowl of a food processor and puree until smooth. Combine berry puree, sugar, and salt in a large saucepan. Heat until melted and just simmering. Whisk cornstarch into the cold water; stir into heated berry mixture. Remove from heat, and stir in lemon juice. Cool slightly. Refrigerate berry mixture until cold, about 2 hours.
  2. Freeze in ice cream maker according to manufacturer's instructions.
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  • Cook's Note
  • To freeze this sorbet without an ice cream maker; pour strawberry mixture into a shallow dish, place dish in freezer, stir occasionally until sorbet reaches desired consistency.

Reviews More Reviews

Most Helpful Positive Review
Jun 22, 2009

Wonderful! I can't have strawberries, so I substituted other fruit. Also, I'm not very patient, so I cooled it off first in the fridge, then in the freezer (just until cool, not frozen) so I wouldn't have to wait 2 hours. It turned out great! I've been using All Recipes for years now, but this is the first recipe I felt strongly enough about to actually rate and review. This really does turn out just like store bought sorbet - which is getting harder to find in my area. Just what I was looking for!

Most Helpful Critical Review
Jul 19, 2010

meh. It was more like frozen jelly than a sorbet to me. Overly sweet - and the texture was off... love the idea of this recipe, but it just didn't fly for me.

May 19, 2009

This was a great way to use up some almost too ripe strawberries. The sorbet was very silky and smooth for the first day and is fairly smooth even 3 days later. I will definitely make this again.

Aug 30, 2010

This was LOVELY. I doubled this recipe, used Splenda instead of sugar and I used a mixture of strawberries and blueberries. I don't have an ice cream maker so I froze it in a freezer container until solid, then scooped it back into my blender and re-blended it and then re-froze it. REALLY good, though I think the sweet could be cut back by at least a quarter next time. That's not a deal breaker, though.

Jun 24, 2009

This is excellent sorbet! It does harden after a while in the freezer, but leaving it out for a few minutes restores its softness. I made mine with only 1/4 cup sugar as the strawberries were perfectly ripe and I don't like terribly sweet. Yum!

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...

Nov 08, 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!

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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  • Calories
  • 140 kcal
  • 7%
  • Carbohydrates
  • 35.6 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.3 g
  • < 1%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 98 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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