This summer we have seen an amazing crop of strawberries. In a household where almost everyone disagrees about what to eat on a daily basis, strawberries are one of the few universally loved foods. My local supermarkets have been selling one pound clamshells of organic ones for 1.99/lb. At that price we have been gorging ourselves on them and I have been making a ton of baby food with them for our youngest. With such an abundant bounty I’ve been looking for ways to keep the strawberry season going for us well into the fall.
There are so many ways to store strawberries. I’ve never been a fan of freezing whole strawberries, they always look so sad when they defrost and we almost never have smoothies in our house. I don’t own a dehydrator and had a total Pinterest fail when I tried to make strawberry fruit roll ups. So aside from making some delicious strawberry jalapeno jam (it is a close second to my favorite cherry jalapeno jam) I’ve made strawberry sauce and I’ve begun experimenting with strawberry bbq sauce (total fails so far). So what else can I do?
I made strawberry sorbet. The most perfect, simple, 3 ingredient strawberry sorbet. This recipe has been a favorite of mine for years. I make so many variations of this base recipe that it actually makes me want so badly to write them all out for you here. But I should take one step at a time. Make this delicious recipe first, then we can talk about mix-ins, added flavors, etc.
Put the ingredients into a food processor and process until smooth. Refrigerate for an hour, or put in the freezer for 30 minutes, this helps the ice cream maker tremendously.
Freeze in a gelato or ice cream maker per machine’s directions. Try not to overfill the machine. Look at my level of it unfrozen. Once frozen it was full to the top: Because this recipe is so short I thought I would be playful and take an 80’s inspired shot… Ok one more thing I wanted to share! And probably the most important reason I made this recipe in its purest form. Here is a sneak peek to a post next week… This is where some of the delicious strawberry sorbet ended up! In a 100% homemade 100% nostalgic Strawberry Shortcake Ice Cream Bar!! It tastes EXACTLY like the original, but with no packaged cookies in the mix. (My oldest just came up behind me, pointed at the shot of the sorbet and said “yummy mommy I want shobbies.” I love toddlers.
3 Ingredient Fresh Strawberry Sorbet
- Yield: 8 servings
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
- 1 1/2 pounds strawberries , with the tops cut off
- 1 1/2 teaspoons lemon juice
- 1/2 cup sugar (my strawberries were SWEET so I only used ¼ cup)
Note: click on times in the instructions to start a kitchen timer while cooking.
- Put the ingredients into a food processor and process until smooth.
Refrigerate for an hour, or put in the freezer for 30 minutes, this helps the ice cream maker tremendously.
- Freeze in a gelato or ice cream maker per machine's directions.
Yield: 8 servings, Amount per serving: 75 calories, Calories: 75g, Carbohydrates: 19g, Potassium: 130mg, Fiber: 1g, Sugar: 16g, Vitamin A: 10g, Vitamin C: 50.4g, Calcium: 14g, Iron: 0.3g
All images and text © for Dinner, then Dessert.
Ok I totally lied I am going to give you a variation that we LOVE. Add in a half cup of chardonnay or rose wine. I would do this every single time if we didn’t have a strawberry obsessed toddler in the house.