Strawberry Sorbet
This Strawberry Sorbet first appeared in my Summer Evenings on the Patio post, and it remains one of my favorite ways to end dinner outside. It is cold, bright, full of fresh strawberry flavor—and does not require turning on the oven, which feels particularly important by midsummer in Arizona.
It’s also the best reason to keep the ice cream maker bowl permanently tucked into the freezer. One must be prepared.
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Why You’ll Love This
Five ingredients, no artificial anything
Made in an ice cream maker — just flip the switch
Two tablespoons of vodka or limoncello keep it soft and scoopable instead of turning into a strawberry iceberg.
Keeps in the freezer for a full week, so it's a make-ahead dessert, not a same-day scramble
Prep time: 15 minutes | Total time: About 2½ hours | Servings: 1 quart | Course: Dessert
Ingredients
4 cups fresh strawberries
1½ cups water
1 cup granulated sugar
2 tablespoons fresh lemon juice
2 tablespoons vodka or limoncello (optional, but recommended)
How to Make It
Make the simple syrup. In a small saucepan, combine the water and sugar. Bring to a gentle boil, stirring until the sugar dissolves, then let it cool completely. Don't rush this part — warm syrup will turn your sorbet into strawberry soup.
Prep the berries. Wash and hull the strawberries.
Blend. Add the cooled syrup and strawberries to a blender or large bowl. Use a stick blender to puree until smooth.
Add the lemon juice. Stir in the lemon juice and 2 tablespoons vodka or limoncello, if using.
Churn. Pour the mixture into your frozen ice cream maker bowl and churn for about 10 minutes, until thick and creamy.
Freeze. Transfer to a freezer-safe container and freeze for about 2 hours, until set.
Serve. Let the sorbet sit at room temperature for 5–10 minutes before scooping, so it softens slightly.
Pro Tips & Notes
Keep the ice cream maker bowl in the freezer so it is ready whenever the strawberries look particularly persuasive.
Let the simple syrup cool completely before blending. Warm syrup can keep the sorbet mixture from freezing properly during churning.
For the best texture, use a splash of vodka or limoncello. Who am I kidding, limoncello makes everything better.
Prefer a printable version? Print the Strawberry Sorbet Recipe →
What to Serve With It
This is the dessert I make all summer long — it's the palate-cleanser move. It's especially good after Mango Chicken Salad on a warm night, when you want something cold and bright to finish. Serve it in small glass dessert bowls with fresh strawberries, a mint sprig, or a little lemon zest. No elaborate garnish required. It is sorbet, not a cry for help.
If you don't already have an ice cream maker, this is the one I use and genuinely recommend — it's simple, and the bowl lives in my freezer year-round: Cuisinart Ice Cream Maker.
Looking for more warm-weather recipes? Head over to the Recipes page for the full collection.
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