Ingredients
Fruit Base
- 2 quarts (about 2 1/2 pounds) strawberries, hulled
Syrup & Flavoring
- 1 cup sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon Kosher salt
- 2 teaspoons rose water (optional)
Instructions
- Purée all ingredients: Combine strawberries and sugar in a high-speed blender and purée on low until the fruit is finely chopped. Then add the lemon juice, kosher salt, and rose water if using. Increase blender speed to high and purée until the mixture is completely smooth.
- Strain sorbet mixture: Place a fine strainer over a large bowl or measuring cup. Pour the purée into the strainer and use a flexible spatula to press the mixture through, removing seeds and pulp. You should yield about 1 quart of smooth purée. Chill this mixture up to overnight if desired, or proceed immediately to churning.
- Churn sorbet: Pour the strained mixture into a pre-frozen ice cream maker and churn according to the manufacturer's instructions for 20 to 30 minutes until it reaches a soft-serve consistency.
- Freeze until solid: Transfer the churned sorbet to an airtight container and freeze for approximately 4 hours or until firm enough for scooping.
- Scoop and serve: Before serving, let the sorbet sit at room temperature for 5 to 15 minutes if frozen longer to soften slightly. Serve in ice cream glasses or bowls.
Notes
- Ensure your ice cream maker’s canister is fully frozen (at least 12 hours) to avoid icy texture in the sorbet.
- Frozen strawberries can be used by macerating them overnight with sugar, then pureeing as directed.
- Flavor variations: substitute orange flower water or 1 teaspoon vanilla extract for rose water, or omit flavoring altogether.
- Sorbet stores well in the freezer for up to two weeks but is best enjoyed within a day or two for ideal texture and flavor.
- Shop for quality Mediterranean ingredients like rose water to enhance the recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (churning time)
- Category: Dessert
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
