Strawberry sorbet is a cool, tangy splash that refreshes and energizes you as it hits your palate. Strawberry sorbet is not quite a miracle drug, but strawberry sorbet is miraculously easy to make and (especially when served in a homemade petite waffle cone) it is sure to brighten your world.
Strawberry Sorbet Recipe
I got the strawberry sorbet recipe by modifying a plum sorbet recipe from Garret at Simply Recipes. There are tons of appetizing sorbet recipes at Simply Recipes that are worth checking out. Aside from the switch to strawberries, I also changed the recipe to be only two steps – you can’t screw it up!
Strawberry Sorbet That You Can’t Screw Up
- 2 1/2 cups of strawberries If at all possible, I highly recommend getting your strawberries at a farmers' market . The tiny ones that you find at farmers' markets tend to be packed with much more flavor than the huge perfect looking ones that you find at most US grocery stores. I recommend buying lots of strawberries while they are in season and freezing them; frozen strawberries work just as well as fresh ones for this recipe. Don't worry about being exact with your measurement. I just put the strawberries into a measuring cup. I pressed down a little bit, but didn't pack them.
- 1/4 cup + 2 tablespoons sugar
- 1 teaspoon lemon juice
- Pinch of salt
- 1 tablespoon Grand Marnier optional (This keeps the sorbet from getting too icy.)
Throw all of the ingredients in a blender and liquefy them.
Put the mixture in your ice cream maker and follow the instructions of your model.
BTW – I used the sorbet cones in 4th of July cupcakes!