strawverry sorbet

Strawberry Vodka Sorbet

Sorbet is the perfect treat for hot sunny days. Icey-fruit cocktails are too are hard to beat too.
Whether you go for the adult version or the child-friendly version, you’ll love this recipe. It works great with other mixes of berries too – experiment!
This strawberry sorbet is made with fresh in-season strawberries, but when strawberries are out of season, use frozen ones. If you have an ice cream maker, simply pour the prepared mixture into your machine and follow the manufacturer’s instructions. If like me, you have no ice cream maker, a blender or food processor is all you need to ensure a smooth sorbet.


  • 2/3 cup water or vodka
  • 2/3 cup sugar
  • 1kg strawberries (about 5 cups)
  • 2 tbsp lemon juice


Stir sugar and water(or vodka) together in a small saucepan over low heat until sugar has dissolved. Bring sugar and water syrup to a boil, then remove from heat. Allow to cool down in pan for a 1/2 hour (the syrup is extremely hot) before transferring to a 1 cup container and chilling it in the refrigerator.

While the syrup is cooling, hull strawberries and place them in a food processor or blender. Blend strawberries to a puree, then pour through a sieve into a medium-size bowl. Add lemon juice, and stir well.

Refrigerate puree until the syrup has chilled – about 1 hour.

Combine chilled syrup and strawberry puree, then transfer to a baking pan (stainless steel is best).

Cover with plastic wrap and freeze for 3-4 hours. Remove sorbet from freezer and puree once more in a food processor or blender. Return strawberry puree mixture to metal pan, cover and freeze for a further 3-4 hours.


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