Strawberry Sorbet with Mint (2 Ingredients, 5 Minutes!) Recipe - Rachel Cooks® (2024)

FAQs

What is strawberry sorbet made of? ›

Place strawberries and sugar into a food processor and pulse machine on and off until fruit is broken up. Add water and continue processing until you have a smooth puree. Transfer to a container and freeze for 2 hours, or until firm enough to scoop.

Churn the sorbet.

Pour the chilled base into the ice cream machine and churn. Continue churning until the sorbet is the consistency of a thick smoothie. This typically takes between 10 and 15 minutes in most machines.

The Master Ratio

If you don't know the exact sugar content of your fruit, the best thing you can do is play it safe. A sugar concentration between 20% to 30% will generally produce a scoopable, creamy sorbet. * Add less and your sorbet is too icy to scoop; add more and it may never freeze.

Without fat from dairy or eggs, it's the suspension of sugar within the fruit purée that allows the sorbet to churn into something with a creamy mouthfeel. You need 20-30% sugar in your sorbet, which will come from your fruit plus some added sugar.

Too little sweetener and your sorbet will be icy; too much sweetener and it will be mushy. Churn or stir your sorbet while it's freezing to prevent large ice crystals from forming. Please note the “Easy (no keep)” method doesn't require any sweetener or churning/stirring.

Not only is sorbet a healthier alternative to ice cream, but it is also a dessert that can be enjoyed guilt-free. With no eggs or cream present in the recipe, sorbet contains fewer calories and less fat compared to traditional ice cream.

The optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days.

Lemon Water

It may seem like an overwrought step but it really helps. It gives the sorbet even more lemon flavor and just a touch of bitterness which nicely balances the sweet and sour. There is so much flavor in lemon peel it would be a waste not to take advantage of it.

1 to 2 tablespoons liqueur (this is for flavor, but it also prevents the sorbet from freezing solid. Alcohol won't freeze, so it is great insurance that you will have a soft sorbet.

What is sorbet made of? ›

Sorbet is a non-dairy frozen dessert made from puréed fruit or fruit juice mixed with water and sugar. It should be made up of very fine grains, and contain no large crystals of ice. In some countries, a small amount of milk might be added to sorbet, but this is not the case in the UK.

Not only is sorbet a healthier alternative to ice cream, but it is also a dessert that can be enjoyed guilt-free. With no eggs or cream present in the recipe, sorbet contains fewer calories and less fat compared to traditional ice cream.

Sorbets are water-based and made with fruit, fruit juice, fruit flavours and sugar. This summer favourite contains no fat but has a higher sugar percentage compared to its freezer family members, ice cream and gelato. Sorbets also offload an acidic sweetness that is created by using fruits and sugar.

I used to think sorbets were the healthier treat of the summer. But Joy explained they tend to contain more sugar than ice cream or gelatos. According to My Fitness Pal, 1 cup of strawberry sorbet has 40 grams of sugar!