Strawberry season is almost here again, which means it was a bit of a surprise to me to find a couple of bags of frost-covered strawberries tucked into the back of my freezer where I had forgotten about them. Usually by now I’ve been out for months!
If you’re like me and have frozen berries you forgot, or you just want another idea of how to use them, this strawberry sorbet recipe is perfect. It’s extremely simple, it makes a perfect sorbet, and it only takes a few minutes.
Literally all you need for this recipe is frozen strawberries (and you can freeze fresh berries for it if you like), some sugar, and a bit of water. The only tools you need are a blender and a rubber spatula. Even just saying that much, you probably can figure out how to make it, right? It’s that simple.
There are really only two things I want to bring up about the strawberry sorbet this recipe makes. The first is that, since it uses fresh berries, you do get strawberry seeds in it. If that bugs you, you can strain them out, but I didn’t find it important enough like I would with raspberries.
The other is that, the more you let the sorbet freeze, the harder it will become. The recipe made enough that I was able to enjoy some the night I made it, and some the next day. Day two’s sorbet was harder and had more of an Italian Ice consistency. Just something to keep in mind!
You can store the sorbet in the freezer easily. I recommend letting it soften for a few minutes before trying to serve, if you let it freeze over night, just so you don’t have trouble getting it out.
That’s assuming you let any survive the first night!
Simple Three-Ingredient Strawberry Sorbet
Equipment
- Blender
- Rubber Spatula
Ingredients
- 4 Cups Frozen Strawberries Other fruits work too, but you might want to strain seedier fruits after blending.
- ¼ Cup White Sugar Other sweeteners work but often add their own flavors, so it's up to you.
- ½ Cup Water This helps thin out the sorbet and give it the right consistency.
Instructions
- Put the berries and sugar in a blender and blend until it looks like coarse sand. Add the water and keep blending, scraping down the sides as necessary, until smooth.
- Chill the sorbet for at least two hours in the freezer for the right texture. Serve and enjoy!