Easy Strawberry Sorbet ~ a simple, easy and delicious sorbet made with only 3 ingredients! The intense strawberry flavor is balanced by a few splashes of Grand Marnier which also helps develop the incredible texture.
With only three ingredients in this recipe, the quality of each is incredibly important. Be sure to pick or purchase the sweetest, juiciest, ripest, freshest strawberries you can find. Good strawberries, or bad ones, can make or break this recipe.
Grand Marnier is an orange-flavored liqueur and has become my favorite go-to addition to many strawberry recipes. The sorbet doesn’t taste boozy at all, but if you’re not into liqueurs or prefer a kid-friendly version, substitute fresh lemon juice for the Grand Marnier.
Tips for storing and using fresh strawberries:
- Strawberries don’t continue to ripen after being picked, so be sure to buy or pick fully ripened fruits.
- Don’t wash your strawberries right away. Wait until you are ready to eat the berries or use in a recipe.
- Store strawberries in your refrigerator in a large colander or other container that allows the air to circulate.
- For best results, don’t keep the strawberries for too long. They won’t get any better over time!
- If you’re working with warm, just picked berries, pop them in the refrigerator for about an hour before cleaning and using. Slightly chilled fruit will be a little less fragile and easier to work with.
Some sorbets are sweetened with jam or a simple syrup made by boiling equal parts water and sugar, then cooling before adding to recipes. This recipe only uses extra fine sugar, which dissolves quickly and doesn’t water down the strawberry flavor.
I’ve come across sorbets that are hard as a rock, and sometimes the opposite is also true and the sorbet is way too soft to scoop. I’m not exaggerating when I say that this has an incredible, nearly perfect texture. In addition to being easy to scoop, the Strawberry Sorbet holds together beautifully even after softening at room temperature.
Pure strawberry-heaven on a spoon!
Here are a few more strawberry recipes you might enjoy:
- Strawberry Shortbread Bars
- Easy Small-Batch Strawberry Jam
- No Cook Fresh Strawberry Ice Cream
- Homemade Strawberry Ice Cream
- Strawberry Ricotta Whole Wheat Pancakes
- Fresh Strawberry Pie with Homemade All Butter Crust
- Layered Strawberry Trifle
- Strawberry Layer cake with Cheesecake Frosting
Easy Strawberry Sorbet
- 32 ounces fresh ripe strawberries, washed with tops removed
- 3/4 cup superfine or regular sugar
- 2 tablespoons Grand Marnier
- Place the strawberries in a blender, or food processor, and blend until smooth. Add 3/4 cup of sugar and blend again until the sugar is dissolved. Add the Grand Marnier and process until incorporated. Check the taste and add up to 1/4 cup more sugar if needed. The sorbet should taste just a little more sweet than you would think.
- Place a large fine mesh sieve over a large bowl and strain the puree, pressing the pulp with a rubber spatula as needed to drain. Discard the seeds.
- Cover and refrigerate the sorbet mixture for several hours or overnight. Process the sorbet in your ice cream maker according to the manufacturer’s instructions. Store the processed sorbet in an airtight container and freeze for several hours before serving.
- If counting WW points, use no more than 3/4 cup sugar in the recipe.
- Tools you will need to make the sorbet: a large fine mesh sieve, a food processor or blender, and an ice cream maker. This recipe has not been tested without freezing in an ice cream maker. If you do not have one, I'm sure the taste will still be terrific while the texture may not be as light.
- Substitute 2 teaspoons fresh lemon juice (more or less to taste) for the Grand Marnier if desired.