Spring
by: Alice Medrich
May13,2014
4
1 Ratings
- Makes almost 3 cups
Jump to Recipe
Author Notes
Sensational Strawberry Sorbet is child’s play. It takes fewer minutes (not counting freezing time) than it would take you to go out and buy it. This is a perfect recipe for party leftovers, or for berries that are still really delicious but less-than-perfect looking. Sweetening the sorbet with preserves instead of sugar produces a smoother sorbet with a more complex berry flavor. Serve it plain or paired with a scoop of rich vanilla ice cream or a little whipped cream for contrast. —Alice Medrich
- Test Kitchen-Approved
What You'll Need
Ingredients
- Sorbet
- 1 pound(4 cups) ripe, flavorful strawberries
- 1/2 cupplus 2 tablespoons strawberry (or raspberry) preserves
- Pinch of salt
- 2 teaspoonsfresh lemon juice, or to taste
- 1/3 cupwater
- Equipment
- Food processor or blender
Directions
- Rinse and hull the berries and put them in a food processor or blender with 1/2 cup of the preserves and the salt. Purée until smooth. Add the lemon juice and water and pulse to mix. Taste and add the remaining jam as necessary for sweetness and adjust the lemon juice and salt if necessary. The purée should taste a little bit sweeter than you think it should.
- Scrape the mixture into a shallow pan, cover, and freeze until hard, 3 to 4 hours.
- Break the frozen mixture into chunks with a fork and process in the food processor or blender until there are no more frozen pieces. Continue to process, stopping to redistribute the mixture from time to time, until it is smooth and creamy and lightened in color. It may be frozen enough to serve right out of the food processor, or you can return it to the freezer until needed. If the sorbet freezes too hard, let it soften in the fridge for about 15 minutes, or carefully soften it in the microwave on the defrost setting, a few seconds at a time.
Tags:
- Frozen Dessert
- Sorbet
- Fruit
- Lemon Juice
- Strawberry
- Spring
- Summer
- Dessert
See what other Food52ers are saying.
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Diana Burroughs
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celliejoe
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Sabine
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chava
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elise maiberger
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America.Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).
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12 Reviews
Diana B. July 4, 2016
I have made this sorbet twice. I initially made homemade strawberry jam and came across this recipe. It's smooth and creamy and the best strawberry sorbet I've tasted. Great recipe.
celliejoe June 8, 2015
This sounds delicious. I am wondering, though, if the recipe would also work with frozen organic cherries & cherry preserves? Thanks!
Sabine May 25, 2014
Great & super easy recipe, but after trying twice, I prefer omitting the water - results in a more intense taste and less water crystals in the whole thing. Otherwise , wonderful recipe!
chava May 22, 2014
I second elise! We do this all the time - cut the berries in smallish pieces, freeze, when it's dessert time, put in the Cuisinart with sugar (or sweetener), yogurt (low fat works fine, even no-fat) and hold your ears. Thunderous noise. Zap. Sorbet. You can also use raspberries or blueberries.
elise M. May 21, 2014
Another shorter short cut is to simply use frozen berries. I put the frozen berries, a little full-fat greek yoghurt or coconut cream plus sweetener of choice into a food processor or Vitamix and let her rip. In seconds, you have a soft serve texture sorbet.
Amy P. May 20, 2014
can you use low-sugar preserves?
Abby @. May 22, 2014
Amy, I think because they're using the preserves as the sweetener it would depend on the preserve. If it had a sugar-substitute and tasted sweet I think it would work. If it's merely a sour-ish preserve, then your sorbet might make your mouth pucker.
susanna.faygenbaum May 20, 2014
can this be made with frozen berries?
stephanie May 19, 2014
it looks good and is a very esy recepy , am berly tarting to cook and i love it am 10 yirs old i jost love cooking
becky May 19, 2014
Alice medrich, you rock
Rossi A. May 19, 2014
To save time, could you just process the original mixture in an ice cream maker to freeze?
Abby @. May 22, 2014
I bet it would work! Lucky you with an ice cream maker!
