Simple Strawberry Sorbet Recipes

STRAWBERRY SORBET

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.

SIMPLY STRAWBERRY SORBET

Steps:

• Make the simple syrup: In a saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes.
• In a blender, purée the strawberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.
• Churn in an ice cream maker according to the manufacturer's directions. Add the egg white, if using, during the last 2 to 3 minutes of churning. If making the ice cream cake , immediately pack into the pan. Or store, tightly covered, in the freezer.
• Variation: Strawberry-passion fruit sorbet:
• Cut 7 passion fruits in half and scoop the pulp and seeds into a blender. Blend for 20 seconds, then pass through a fine-mesh strainer into a small bowl, pushing on the solids with back of a wooden spoon. Measure out 6 tablespoons of this purée and combine with the strawberries, syrup, and lemon juice in a blender as directed above.

2-INGREDIENT STRAWBERRY SORBET

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.

STRAWBERRY 2-INGREDIENT SORBET RECIPE BY TASTY

Steps:

• Hull the strawberries by using a straw to push out the stem of each strawberry.
• Cut strawberries in half and place on a parchment paper-lined baking sheet and freeze until hardened.
• Add the frozen strawberries and honey to a food processor and combine until evenly mixed.
• Transfer to a loaf pan and transfer to freezer until completely frozen.
• Enjoy!

SIMPLE STRAWBERRY SORBET

Steps:

• Freeze strawberries for 2 hours or until hard.
• Place strawberries and sugar into a food processor and pulse machine on and off until fruit is broken up.
• Add water and continue processing until you have a smooth puree.
• Transfer to a container and freeze for 2 hours, or until firm enough to scoop. I stir the mixture every 30 mins or so.

SWEET AND SILKY STRAWBERRY SORBET

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.

STRAWBERRY SORBET

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

Steps:

• Hull and chop fruit, then tip them into a bowl with the sugar and lemon juice. Bring a kettle of hot water to the boil and pour over 300ml boiling water. Leave everything to macerate until cool, then blitz in a food processor until smooth. Push the purée through a sieve.
• Clear a shelf in the freezer and place a sided metal tray in to chill. Pour the mix into the tray and cover with cling film. Freeze the liquid until frozen around the edges and slushy in the middle. Use a fork to break up the ice into smaller crystals. Return the tray to the freezer. Repeat the breaking up process every half hour (at least three times) until it's completely frozen and the texture of snow. For a quicker method: freeze the mixture in an ice tray, then blitz the cubes in a food processor just before serving. The texture will be slightly slushier, but just as delicious.

STRAWBERRY SORBET

Steps:

• Combine strawberries with sugar and juices in food processor or blender and process until smooth. Add orange liqueur, and taste. Adjust sweetness. Pour into ice-cream freezer and follow manufacturer's directions, or into ice-cube trays (without dividers) or other shallow pans and freeze until partly frozen.
• Transfer to large bowl, and beat until mushy. Return to trays, and freeze until firm. Leave in refrigerator about 45 minutes before serving.

STRAWBERRY MANGO SORBET

Steps:

• In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool., Place mangoes and strawberries in a food processor; add sugar syrup and lime juice. Cover and process until pureed. Transfer puree to a 13x9-in. dish. Freeze 45 minutes or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm., Just before serving, transfer to a food processor; cover and process 2-3 minutes or until smooth,

STRAWBERRY SORBET

Steps:

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