Sorbet is one of the easiest frozen desserts to make, especially when you have a reliable ice cream maker like the Cuisinart ICE-50BCC Supreme Commercial Quality Ice Cream Maker (affiliate link). This appliance eliminates the need to pre-freeze a canister thanks to its built-in compressor. While it’s a bit noisy, the convenience it offers makes it well worth the investment.
This Strawberry Sorbet recipe is quick, simple, and packed with the vibrant flavor of fresh strawberries. Sorbet is a smooth and fruity dessert made with sugar, water, and fruit—completely dairy-free and ideal for anyone looking for a light, refreshing treat.
The nice thing about this recipe is that it's easy. First you have to melt the sugar in the water and vanilla over medium heat. Purée the strawberries in a food processor along with the lemon juice. Cool the sugar syrup mixture before adding the puréed strawberries. Then, just process in your ice cream maker. Simple.
Recipe: Strawberry Sorbet
Makes about 3 cups
Ingredients:
1 cup water
1 1/3 cups sugar
1 teaspoon pure vanilla extract
1 ¾ pint baskets of strawberries
Juice of ½ lemon, strained
You can find the recipe for Strawberry Sorbet in the Le
Cordon Bleu at Home (affiliate link) cookbook (page 176).
Tasting Notes
Even in the heart of winter, this sorbet captures the sweet, robust flavor of strawberries. The combination of sugar, vanilla, and a squeeze of lemon enhances the natural fruitiness, making it a versatile dessert. Pair it with a slice of Génoise with Chantilly Cream and Strawberries for a truly elegant treat.
. . . . . . . . . .
Running total: $1.15 + $5.01 = $6.16
($0.83 per serving, for 6 servings)
Butter used so far: 0 tablespoons
Less than 3% complete Basic Pastry
Next recipe: Pudding Diplomate, Crème Anglaise (Ladyfinger Pudding with Crème Anglaise) and Biscuits à la cuillère (Lady fingers) page 118
. . . . . . . . . .
Running total: $1.15 + $5.01 = $6.16
($0.83 per serving, for 6 servings)
Butter used so far: 0 tablespoons
Less than 3% complete Basic Pastry
Next recipe: Pudding Diplomate, Crème Anglaise (Ladyfinger Pudding with Crème Anglaise) and Biscuits à la cuillère (Lady fingers) page 118
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