Enjoy the bright taste of strawberries underscored with a subtle hint of mint in this easy strawberry sorbet. Intensely red and naturally dairy-free, it's a beautiful and delicious dessert!
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Why this recipe works
- Strawberry sorbet is brightly flavored and naturally dairy-free
- Using an ice cream maker produces a silky smooth texture
- Since a frozen fruit sorbet doesn't contain dairy, it's lower in fat and calories than sherbet or ice cream
Fresh strawberries are one of those seasonal treats that you want to take advantage of any way you can.
Eating them right away is always an option (sprinkled with brown sugar is my two daughters' favorite way to devour strawberries), and there's always preserving that fresh taste with a small batch berry jam). Or you can snack on them with this Strawberry Fruit Dip.
I love to use fresh strawberries in desserts like Fresh Strawberry Ice Cream, Strawberry Tanghulu (candied strawberries), and homemade Strawberry Syrup. Or use them in drinks like a Strawberry Acai Refresher, a Strawberry Bellini or a Strawberry Lemon Drop martini.
But I think making Strawberry Sorbet seems exotic and fun at the same time. And since homemade strawberry sorbet is so easy to make, why not give it a go?
Not only is the flavor of this Strawberry Mint Sorbet bright with an intense strawberry flavor, the color is a beautiful, vibrant red. I can see serving this for Valentine's Day or Date Night!
Since a frozen fruit sorbet is naturally dairy-free, it's perfect for those avoiding lactose or following a vegan diet.
Recipe Ingredients
You'll need the following ingredients to make this strawberry sorbet recipe:
Ingredient Notes
Sorbet is essentially a frozen sweetened fruit purée. The ingredients for sorbet are few: fruit, sugar, and a little citrus (in this case, lemon juice).
Strawberry pureé: Since you're creating a cold purée as it is, your strawberries can be fresh or frozen, so you're not limited to seasonality when you want to make sorbet. Just know that fresh fruit that's in season generally has better flavor than frozen.
Fresh Mint: For this strawberry sorbet recipe, I'm adding a subtle taste of mint to add interest and complexity to the flavor profile. As a guide, one 1-ounce package of fresh mint will yield about ½ cup (15 grams) of mint leaves. Feel free to increase it or leave it out, as you prefer. For a more pronounced mint flavor, use up to 1 cup (30 grams) of fresh mint leaves or ¼ teaspoon of mint extract.
Simple syrup: Some sorbet recipes just mix sugar into the fruit purée, but I like to use a simple syrup (that is, sugar dissolved in water) so that you don't run the risk of having a grainy texture from any undissolved sugar.
Lemon juice: Besides adding a tart counterpoint to the fruit's sweetness, lemon juice helps to thicken the sorbet base, much like pectin does when making jam.
Vodka: Adding a small amount of vodka to the sorbet after churning keeps it from freezing into an ice-cube hard rock in the freezer. The alcohol lowers the freezing temperature of water, giving the sorbet a silky smooth texture that's easier to scoop. It's just a bit, and you won't taste any alcohol, but again you can leave it out if you'd rather not use it.
See the recipe card for a full list of ingredients and measurements.
How to flavor simple syrup
Infusing simple syrup can be a fun way to play with introducing flavors to your recipes. Mint is easy to work with because its fresh flavor complements many others, like chocolate and lemon. I use mint simple syrup in Double Chocolate Mint Chip Gelato and Chocolate Mint Marshmallow Ice Cream.
You don't have to stop at infusing simple syrups, either. My Double Chocolate Mint Chip Cookies have mint infused into melted butter to bring the flavor. And Limoncello liqueur starts with vodka infused with lemons. And the epitome of infusing is letting vanilla beans soak in cream to make all sorts of custards.
How to make a strawberry sorbet
Step 1: Make the base
Combine the water, sugar, and mint leaves to make a mint syrup. Bring the mixture to boil over medium-high heat, then lower heat and simmer for 5 minutes (photo 1).
Transfer the mint syrup to a small bowl and chill for 30 minutes (photo 2).
While the mint syrup is chilling, place the strawberries and lemon juice in the bowl of a food processor and purée until the mixture is smooth (photo 3).
Use a fine mesh strainer to strain out the seeds and chunks, transferring the purée to a large bowl (photo 4).
When the mint syrup has cooled, stir it into the bowl with the seedless strawberry purée, straining out the mint leaves (photo 5). Taste the base for sweetness, adding sugar by 1 tablespoon increments as needed. Remember, cold dulls sweetness, so make it a little sweeter than you think it should be.
Chill the base in the refrigerator for 1 to 2 hours or overnight. It should be about 55˚F before churning.
Step 2: Churn the sorbet
Pour the base into an ice cream maker and freeze per the manufacturer's instructions. It will take about 25 to 30 minutes, and the volume of the base will increase as it freezes (photo 6).
Making sorbet without an ice cream maker requires you to stir the base every so often in the freezer for several hours, and the results can be a bit grainy. Using an ice cream maker produces a silky smooth texture more similar to sherbet or ice cream. The ice cream maker I'm using is a KitchenAid Ice Cream Maker Attachment for my KitchenAid Stand Mixer. Another good option is a Cuisinart Ice Cream Maker.
When finished, the sorbet will have a soft texture (photo 7).
Step 3: Ripen the sorbet
Transfer the sorbet to a freezer-safe container. Stir in the vodka, if using, then smooth the top using a small offset spatula (photo 8).
Freeze for 2 to 4 hours to allow sorbet to firm up, a process called ripening. Serve and enjoy!
Storage instructions
This Strawberry Mint Sorbet will keep in the freezer in an airtight container for a month or more.
Questions asked and answered
Here are some questions you might have...
While sorbet is simply a frozen fruit purée, sherbet has the addition of dairy in the base, giving it a creamier consistency more like ice cream. For example. this Whole Lemon Sherbet uses milk and heavy cream in its preparation. Since sorbet doesn't contain dairy, it's lower in fat and calories than sherbet or ice cream.
Besides adding a tart counterpoint to the fruit's sweetness, lemon juice helps to thicken the sorbet base, much like pectin does when making jam.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More frozen treat and topping recipes to try
Recipe
Strawberry Mint Sorbet (Dairy-Free)
Equipment
- 2-quart heavy saucepan
- food processor
Ingredients
- 1 cup water
- ¾ cup sugar
- ⅓ cup fresh mint, see Recipe Notes
- 1 pound strawberries, fresh or frozen, quartered, about 2¾ cups, see Recipe Notes
- ¼ cup lemon juice, from 1 lemon
- 1 to 2 tablespoons vodka, optional, see Recipe Notes
Instructions
- Make the base: In a 2-quart saucepan, combine 1 cup water, ¾ cup sugar, and ⅓ cup fresh mint. Bring the mixture to boil over medium-high heat, then lower heat and simmer for 5 minutes. Transfer the mint syrup to a small bowl and chill for 30 minutes.
- While the mint syrup is chilling, place 1 pound strawberries and ¼ cup lemon juice in the bowl of a food processor and purée until the mixture is smooth. Use a fine mesh strainer to strain out the seeds and chunks, transferring the purée to a large bowl.
- When the mint syrup has cooled, stir it into the bowl with the seedless strawberry purée, straining out the mint leaves. Taste the base for sweetness, adding sugar by 1 tablespoon increments as needed. Remember, cold dulls sweetness, so make it a little sweeter than you think it should be.
- Chill the base in the refrigerator for 1 to 2 hours or overnight. It should be about 40 °F before churning.
- Churn the sorbet: Pour the base into an ice cream maker and freeze per the manufacturer's instructions. It will take about 25 to 30 minutes, and the volume of the base will increase as it freezes. When finished, the sorbet will have a soft texture.
- Ripen the sorbet: Transfer the sorbet to a freezer-safe container. Stir in the 1 to 2 tablespoons vodka, if using, then smooth the top using a small offset spatula. Freeze for 2 to 4 hours to allow sorbet to firm up, a process called ripening.
- When you're ready to serve, allow the sorbet to sit on the counter for a few minutes to make scooping easier.
- Storage instructions: Strawberry Mint Sorbet will keep in the freezer in an airtight container for a month or more.
Janet says
Can you turn this recipe into a sherbet simply by adding milk/cream? How much would you add?
Tammy Spencer says
Hi Janet, thanks for the question! I think you're on the right track. While I haven't made sherbet with this recipe, my recipe for Lemon Sherbet uses 2½ cups milk and ½ cup heavy cream for about ¾ to 1 cup fresh lemon juice (the strawberry-mint base here might be a little more). I'd start with these amounts and adjust as needed. Good luck, and please let me know how it goes! 🙂