Try this Strawberry Sorbet recipe, or contribute your own.
- Carbohydrate 1.89822083689174 g
- Cholesterol 0 mg
- Fat 0.00336000000284038 g
- Fiber 0.0406666674220644 g
- Protein 0.04199333347812 g
- Saturated Fat 0.000560000000473396 g
- Serving Size 1 1 Serving (16g)
- Sodium 0.605666667466266 mg
- Sugar 1.85755416946967 g
- Trans Fat 0.00201600000170423 g
- Calories 20 calories
Step-by-step
- Place all of the ingredients into a food processor and blend until smooth. I just threw everything into my blender!
- Line a rimmed baking sheet with wax or parchment paper so that it hangs over the sides.
- Pour your mixture onto the baking sheet and spread out evenly with a spatula.
- Place the baking sheet into the freezer (it needs to sit flat so it doesn't spill) and freeze mixture until firm, about 2 hours. The mixture will be firm, but not solid like ice.
- Break up the frozen pieces and blend them together in a food processor to form a smooth sorbet. I found it easier to break it up and mix it together in a bowl with a wooden spoon.
- Serve immediately.
Swapping the light corn syrup for maple syrup alters the freezing point of the mixture significantly because sucrose and inverted sugars resist crystallization differently than standard maple sap, yielding a softer texture that melts much faster in warm rooms. High-powered blenders handle raw fruit purees efficiently without requiring a preliminary simple syrup reduction step, provided the berries are fully thawed if using frozen instead of fresh. When pureeing strawberries, bananas, and lemon juice together, process until completely liquefied to prevent icy micro-crystals from forming during the initial two-hour sheet pan freeze. Pouring the purée onto a parchment-lined rimmed baking sheet creates a thin layer that freezes uniformly throughout, eliminating the dense, icy center blocks that often plague deep container freezing methods. A food processor works best for the secondary spin, shearing the semi-frozen sheet into a smooth, scoopable emulsion once broken into manageable chunks with a wooden spoon. Because homemade sorbet lacks commercial stabilizers like guar gum or locust bean gum, store the finished dessert in an airtight container pressed directly against the surface with plastic wrap to prevent freezer burn over a forty-eight-hour window. Pairing this vibrant fruit dessert with crisp shortbread cookies provides a necessary textural contrast to the dense, cold puree, cutting through the concentrated fruit acids with buttery richness.
