Strawberry Sorbet

from ButterYum
makes 1 quart


Simple Syrup:

  • 2/3 cups sugar
  • 2/3 cups water


  • makes 1 quart - recipe can be increased
  • 1 pound frozen strawberries, thawed and pureed
  • 1 tablespoon freshly squeezed lemon juice
  • simple syrup to taste 
  • 1 1/2 teaspoons raspberry liqueur (optional)


To make the simple syrup:

  1. Make the simple syrup by combining water and sugar together in a heavy bottomed sauce pan; stirring until the sugar completely dissolves. 
  2. Stop stirring and bring mixture to a boil; continue boiling for 1 minute. 
  3. Remove from heat; reserve.

To make the sorbet:

  1. Combine pureed strawberries, lemon juice, and optional liqueur in a blender; puree until smooth. 
  2. Add simple syrup to taste.
  3. Puree mixture again and chill completely (I put my whole blender jar right into the fridge). 
  4. When completely chilled, puree one last time to mix well before churning in your ice cream maker following the manufacturer's instructions. 
  5. Transfer sorbet to an airtight freezer-safe container; freeze for at least 4 hours before serving. 
  6. Allow to soften at room temperature for 10-15 minutes for easier scooping.