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Strawberry Sorbet ~ a simple, easy and delicious sorbet made with only 3 ingredients right in your blender! The intense strawberry flavor is balanced by a few splashes of Grand Marnier which also helps develop the incredible texture.
This Easy Strawberry Sorbet recipe first appeared on RecipeGirl where I’m a contributor and occasionally post delicious desserts!
With only three ingredients in this recipe, the quality of each is incredibly important. Be sure to pick or purchase the sweetest, juiciest, ripest, freshest strawberries you can find. Good strawberries, or bad ones, can make or break this recipe.
Grand Marnier is an orange-flavored liqueur and has become my favorite go-to addition to many of our strawberry recipes. I’ve also added it to Strawberry Jam, a Strawberry Dutch Baby dessert, and a Strawberry Mascarpone Cake … so far 🙂 If you’re not into liqueurs or prefer a kid-friendly version, substitute fresh lemon juice for the Grand Marnier.
Tips for storing and using fresh strawberries:
- Strawberries don’t continue to ripen after being picked, so be sure to buy or pick fully ripened fruits.
- Don’t wash your strawberries right away. Wait until you are ready to eat the berries or use in a recipe.
- Store strawberries in your refrigerator in a large colander or other container that allows the air to circulate.
- For best results, don’t keep the strawberries for too long. They won’t get any better over time!
- If you’re working with warm, just picked berries, pop them in the refrigerator for about an hour before cleaning and using. Slightly chilled fruit will be a little less fragile and easier to work with.
Some sorbets are sweetened with jam or a simple syrup made by boiling equal parts water and sugar, then cooling before adding to recipes. This recipe only uses extra fine sugar, which dissolves quickly and doesn’t water down the strawberry flavor.
You may be wondering if this sorbet is hard as a rock, or maybe the opposite, and way too soft to scoop. I’m not exaggerating when I say that this has an incredible, nearly perfect texture.
In addition to being easy to scoop, the Strawberry Sorbet holds together beautifully even after softening at room temperature.
Scoop the sorbet as soon as you remove it from the freezer. After a few minutes the Strawberry Sorbet softens, but holds together like magic.
Pure heaven on a spoon!
Sometimes, before taking photos of our recipes, I use stunt food to set up the shot. This is especially important when working with highly perishable dishes like ice cream and sorbets. Food photography – such fun!
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Easy Strawberry Sorbet
- 32 ounces fresh ripe strawberries, washed with tops removed
- 3/4 to 1 cup superfine sugar or regular granulated sugar
- 2 tablespoons Grand Marnier
- Place the strawberries in a blender, or food processor, and blend until smooth. Add 3/4 cup of sugar and blend again until the sugar is dissolved. Add the Grand Marnier and process until incorporated. Check the taste and add up to 1/4 cup more sugar if needed. The sorbet should taste just a little more sweet than you would think.
- Place a large fine mesh sieve over a large bowl and strain the puree, pressing the pulp with a rubber spatula as needed to drain. Discard the seeds.
- Cover and refrigerate the sorbet mixture for several hours or overnight. Process the sorbet in your ice cream maker according to the manufacturer’s instructions. Store the processed sorbet in an airtight container and freeze for several hours before serving.
Here are a few of our favorite kitchen tools you’ll need to make this sorbet:
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Finally, we’d love to share some strawberry treats from some of our favorite bloggers! Who wouldn’t love this Strawberry Pie ~ from Browned Eyed Baker, or these Healthy Strawberry Oatmeal Bars ~ from Well Plated? I LOVE this Strawberry Shortcake Loaf ~ from Seasons & Suppers and could really go for a few of these amazing Strawberry Sweet Rolls ~ from A Spicy Perspective! Strawberries are great in just about anything!
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