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Strawberry Sorbet


I've made many sorbets, but this recipe was one of the easiest and one of the very best. Adding vodka or kircsh liqueur helps to freeze the fruit just right, rather than into one block of solid ice.
(Adapted from "The Perfect Scoop", well worth owning a copy of your own.)

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Rate this recipe 4.4/5 (5 Votes)


  • 1 pound fresh strawberries, rinsed and hulled
  • 3/4 cup sugar
  • 1 teaspoon kirsch liqueur or vodka (optional, but worth it)
  • 1 teaspoon freshly squeezed lemon juice
  • Pinch of Salt


Adapted from


Step 1

Slice the strawberries and toss them in a medium bowl with the sugar. Add the kirsch, if using, and stir until the sugar begins to dissolve.

Cover and let the fruit stand for 1 hour, stirring every so often.

Puree' the strawberries, their liquid, the lemon juice and salt in a blender or food processor (I use an immersion blender) until smooth. You can press the mixture through a strainer to remove the seeds if you wish, but I skip this step. (The seeds weren't a problem to anyone at all.)

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.


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