Strawberry Sorbet
By Mark HuxsollPublished on February 21, 2022
Time
30 minutes, plus 12 hours chilling and freezing
Yield
Serves 12 (Makes 1½ quarts)
Ingredients
Before You Begin
Use the freshest strawberries you can find, and try to buy smaller strawberries for the best flavor. After hulling the strawberries, you should have 2 pounds of fruit. Weighing the prepped amount is important, as the ratio of fruit to sugar is crucial to the success of the recipe. If using a canister-style ice cream maker, be sure to freeze the empty canister for at least 24 hours and preferably two days before churning the sorbet. For self-refrigerating machines, prechill the canister by running the machine for 5 to 10 minutes before pouring in the sorbet mixture. The sorbet is best eaten within a week, but it can be frozen for up to a month.
Instructions
- Process all ingredients in blender until very smooth, about 1 minute. Transfer strawberry mixture to large bowl; cover with plastic wrap; and refrigerate until mixture registers 40 degrees or below, at least 6 hours or up to 24 hours.
- Place 8½ by 4½-inch loaf pan in freezer. Transfer strawberry mixture to ice cream maker. Churn until mixture has consistency of soft-serve ice cream, 15 to 25 minutes.
- Using rubber spatula, transfer sorbet to chilled loaf pan, pressing firmly to remove any air pockets. Press plastic flush against surface of sorbet and freeze until firm, at least 6 hours. Serve. (If too firm to scoop, leave on counter for 5 to 10 minutes to soften.)
Time
30 minutes, plus 12 hours chilling and freezingYield
Serves 12 (Makes 1½ quarts)Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
UPDATE: This recipe has been slightly reformulated to be more failproof since its initial publication. The revision you see here was published in October of 2023. The trick to getting this frozen treat right was finding the perfect balance of fruit and sugar. The ratio of 2 pounds hulled and quartered fresh strawberries to 1 cup sugar and 1/2 cup corn syrup produced sorbet that was smooth and silky but held its shape when scooped and didn’t melt too quickly. Using a liquid (or invert) sugar—corn syrup, a pantry staple—gave the sorbet more body and made for a creamier texture than using all granulated sugar did. Corn syrup also has about one-third the sweetness of granulated sugar by volume, which helped with the texture without making the sorbet too sweet to eat.
Before You Begin
Use the freshest strawberries you can find, and try to buy smaller strawberries for the best flavor. After hulling the strawberries, you should have 2 pounds of fruit. Weighing the prepped amount is important, as the ratio of fruit to sugar is crucial to the success of the recipe. If using a canister-style ice cream maker, be sure to freeze the empty canister for at least 24 hours and preferably two days before churning the sorbet. For self-refrigerating machines, prechill the canister by running the machine for 5 to 10 minutes before pouring in the sorbet mixture. The sorbet is best eaten within a week, but it can be frozen for up to a month.
Instructions
- Process all ingredients in blender until very smooth, about 1 minute. Transfer strawberry mixture to large bowl; cover with plastic wrap; and refrigerate until mixture registers 40 degrees or below, at least 6 hours or up to 24 hours.
- Place 8½ by 4½-inch loaf pan in freezer. Transfer strawberry mixture to ice cream maker. Churn until mixture has consistency of soft-serve ice cream, 15 to 25 minutes.
- Using rubber spatula, transfer sorbet to chilled loaf pan, pressing firmly to remove any air pockets. Press plastic flush against surface of sorbet and freeze until firm, at least 6 hours. Serve. (If too firm to scoop, leave on counter for 5 to 10 minutes to soften.)
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