Fresh Strawberry Sorbet Recipes

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FRESH STRAWBERRY SORBET



Fresh Strawberry Sorbet image

Categories     Ice Cream Machine     Berry     Dessert     Freeze/Chill     Fourth of July     Kid-Friendly     Backyard BBQ     Frozen Dessert     Strawberry     Summer     Vegan     Party     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 5

2 cups water
1 cup sugar
1 quart strawberries, hulled
1/3 cup fresh orange juice
1/3 cup fresh lemon juice

Steps:

  • Stir 2 cups water and sugar in heavy medium saucepan over high heat until sugar dissolves. Boil 5 minutes.
  • Working in batches, puree strawberries in food processor until smooth. Add strawberry puree and orange and lemon juices to sugar syrup; stir to blend. Cover and refrigerate until cold, about 2 hours.
  • Process strawberry mixture in ice cream maker according to manufacturer's instructions or place mixture in shallow container and freeze, stirring every hour until set, about 6 hours. (Can be made 3 days ahead. Cover and freeze in airtight container. If sorbet is frozen solid, place in refrigerator for 15 minutes to soften.)

STRAWBERRY SORBET SENSATION



Strawberry Sorbet Sensation image

On hot days in Colorado, we chill out with slices of this berries-and-cream dessert. The layered effect is so much fun. Use any flavor of sorbet you like. -Kendra Doss, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 5

2 cups strawberry sorbet, softened if necessary
1 cup cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Sliced fresh strawberries

Steps:

  • Line an 8x4-in. loaf pan with plastic wrap. Spread sorbet into bottom of pan; place in freezer 15 minutes., In a bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Fold in whipped topping; spread over sorbet. Freeze, covered, 4 hours or overnight., Remove from freezer 10-15 minutes before serving. Invert dessert onto a serving plate; remove plastic wrap. Cut into slices. Serve with strawberries.

Nutrition Facts : Calories 153 calories, Fat 3g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 163mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

STRAWBERRY SORBET



Strawberry Sorbet image

This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon - it all works together beautifully.

Provided by Amanda Hesser

Categories     dessert

Time 10m

Yield Makes 1 1/2 quarts

Number Of Ingredients 4

1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons

Steps:

  • Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
  • Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 32 grams

SWEET AND SILKY STRAWBERRY SORBET



Sweet and Silky Strawberry Sorbet image

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.

Provided by Dana H.

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 2h30m

Yield 4

Number Of Ingredients 6

1 pound ripe strawberries, hulled and chopped
½ cup white sugar
1 pinch salt
1 ½ teaspoons cornstarch
1 ½ teaspoons cold water
3 tablespoons lemon juice

Steps:

  • 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.
  • Freeze in ice cream maker according to manufacturer's instructions.

Nutrition Facts : Calories 139.7 calories, Carbohydrate 35.6 g, Fat 0.3 g, Fiber 2.3 g, Protein 0.8 g, Sodium 1.3 mg, Sugar 30.8 g

2-INGREDIENT STRAWBERRY SORBET



2-Ingredient Strawberry Sorbet image

An easy yet tasty strawberry sorbet to make.

Provided by Eysa H.

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 2h5m

Yield 2

Number Of Ingredients 2

2 cups frozen strawberries
¼ cup sweetened condensed milk

Steps:

  • Put strawberries and condensed milk in a high-powered blender (such as Vitamix®). Blend, stopping occasionally to scrape down the sides of the blender with a spatula, until completely smooth.
  • Transfer into a freezer container and freeze for 2 hours.

Nutrition Facts : Calories 200.1 calories, Carbohydrate 41 g, Cholesterol 13 mg, Fat 3.6 g, Fiber 4.6 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 53 mg, Sugar 30.9 g

FRESH STRAWBERRY SORBET



Fresh Strawberry Sorbet image

Easy to create recipe for your family. Recipe is courtesy of Cooking Thin with Chef Kathleen by Kathleen Daelemans. A good dessert substitute for ice cream for your kids. Usually, I cut the strawberries ahead of time and place in freezer for couple of hours.

Provided by Mr.Rich

Categories     Frozen Desserts

Time 15m

Yield 4-5 serving(s)

Number Of Ingredients 3

1 lb fresh strawberries
2 tablespoons sugar, plus more if needed
1/4 cup cold apple juice

Steps:

  • Rinse, then cut blemishes and tops off strawberries.
  • Cut strawberries into quarters depending on size.
  • Place cut strawberries into freezer bag and place into freezer.
  • Remove frozen fruit from freezer and place into bowl of food processer.
  • Add sugar to bowl of food processer.
  • Puree fruit by pulsing processor on and off while gradually adding apple juice just until sorbet becomes will blended, smooth, and creamy.
  • Serve immediately.

Nutrition Facts : Calories 68, Fat 0.4, Sodium 1.6, Carbohydrate 16.8, Fiber 2.3, Sugar 13.3, Protein 0.8

STRAWBERRY SORBET



Strawberry Sorbet image

Provided by Food Network

Categories     dessert

Time 13m

Yield about 1 quart

Number Of Ingredients 4

1 cup sugar, or to taste
1 cup water
1 1/2 pints strawberries, hulled and sliced
3 to 4 tablespoons fresh lemon juice, or to taste

Steps:

  • In a saucepan set over moderate heat, combine the sugar and water, bring mixture to a boil, and simmer, stirring, for 3 minutes, or until clear. Transfer to a bowl and let cool. In a food processor or blender puree the strawberries with lemon juice, to taste. Add strawberry puree to sugar syrup and stir to combine. Transfer mixture to an ice cream freezer and freeze according to manufacturer's instructions. Or freeze in cube trays.

STRAWBERRY SORBET



Strawberry Sorbet image

I actually first made a raspberry sorbet with an abundance of raspberries I had growing, but this simple and easy strawberry sorbet is one of my go-tos. -Karen Bailey, Golden, Colorado

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 7 servings.

Number Of Ingredients 3

1/4 cup plus 1-1/2 teaspoons fresh lemon juice
3-3/4 cups fresh or frozen unsweetened chopped strawberries
2-1/4 cups confectioners' sugar

Steps:

  • Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer-safe container; freeze until firm.

Nutrition Facts : Calories 181 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 46g carbohydrate (42g sugars, Fiber 2g fiber), Protein 1g protein.

FRESH STRAWBERRY SORBET WITH SHORTBREAD COOKIES



Fresh Strawberry Sorbet with Shortbread Cookies image

Provided by Jessica Strand

Categories     Food Processor     Berry     Citrus     Fruit     Dessert     Freeze/Chill     Spring     Summer     Bon Appétit     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

1 cup water
1 cup sugar
4 cups quartered hulled fresh strawberries (about 18 ounces) plus additional whole strawberries for garnish
3 tablespoons fresh lime juice
Shortbread cookies

Steps:

  • Combine 1 cup water and sugar in medium saucepan. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Reduce heat and simmer 5 minutes. Transfer to bowl and chill until cold.
  • Puree quartered strawberries in processor until smooth. Add lime juice and sugar syrup; process until blended. Chill mixture until cold, about 1 hour.
  • Transfer strawberry mixture to ice cream maker and process according to manufacturer's instructions. Spoon sorbet into container; cover and freeze until firm, about 4 hours. DO AHEAD Can be made 3 days ahead. Keep frozen.
  • Scoop sorbet into individual glasses or bowls; garnish with strawberries. Serve Shortbread Cookies alongside.

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  • First, decide which sorbet you'd like to make. The Simple Freezer Sorbet requires only a food processor and freezer; the Churned Sorbet requires an ice cream maker., To make Simple Freezer Sorbet
  • Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool., Wash and trim the strawberries., Place the strawberries in the work bowl of a food processor. Process until fairly smooth, but not puréed., Add the syrup and citrus juice, and pulse briefly, just to combine. The syrup doesn't have to be cold, but it shouldn't be boiling hot, either. Lukewarm or cooler is fine., Place the mixture in a shallow pan; an 8" x 8" or 9" round cake pan are both good choices. Place the pan in the freezer. There's no need to cover it., After 2 hours, use a fork or spoon to stir it around, bringing the frozen edges into the center. Return to the freezer., Continue to stir every hour or so, until the sorbet is nearly as firm as you like. This may be as little as 4 hours total, start to finish; or it may
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