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Strawberry Sorbet

By Justin G. on 24APR21SUN

I made the Serious Eats Strawberry Sorbet recipe, and I’d like to share it with you.

I didn’t follow the recipe exactly, so I note here what I did:

Strawberry Sorbet

You’ll need an ice cream maker of some sort. I use the Cuisenart one with the frozen tub. Put the churning bucket in the freezer, the coldest part if it’s not too difficult, at least a day ahead of time. Also chill the finished sorbet storage container in the freezer.

You’ll also need a blender to make the puree. I use my Vitamix, because that’s what I have. A food processor would probably also work, but in batches.

Ingredients

• 2 lbs (recipe called for 2.25 lbs) of the best freshest strawberries you can get your hands on.
• 1 C sugar
• 2 t lemon juice
• 3/4 t salt (I used kosher, Diamond Crystal)

Method

1. Clean and remove the tops of the strawberries. Just put them in the blender jar and blend until pureed, about a minute.
2. Add the sugar, and blend for 30 more seconds to incorporate.
3. Add some of the lemon juice, and some of the salt. Blend and taste, and adjust as necessary. I added all of it, and it was great in the finished product.
4. Pass through a fine mesh strainer to get any seeds or other pulpy bits out of there. Flavor and texture are the stars of the sorbet show.
5. Chill for several hours in the coldest part of your fridge.
6. Churn according to manufacturers instructions. It ended up taking about 13 minutes for my batch.
7. Freeze for a few hours to ensure fully set before serving.

Oh man is it good.

I also finally realized that sorbet is basically just jam that isn’t cooked. It’s frozen instead.

Email me your favorite sorbet combos.