Strawberry Sorbet

Preparation info

  • Yield

    2 quarts

    • Difficulty


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

As the strawberry season precedes that of all other berries, enjoy this even in late spring.


  • 8 pints strawberries, hulled and quartered
  • 2 cups Simple Syrup
  • tablespoons freshly squeezed lemon juice
  • Pinch salt


    Purée the strawberries in a food processor. Strain the purée through a medium-holed sieve to eliminate any seeds. There should be about 6 cups of purée. Place the purée in a large bowl and add the other ingredients.

    Freeze according to ice cream machine manufacturer’s instructions.