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Fresh Strawberry Sorbet Recipe

Fresh Strawberry Sorbet

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

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  • on October 20, 2012

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    I can't really rate this recipe based on how it is written as-is, but I did use the recipe as a base. I made this today with a 16 oz bag of frozen mixed berries. It was enough to make half of this recipe. I used 3 TBSP of lemon juice instead of lime juice and also did not add any corn syrup. It was delicious! Any more sugar or adding corn syrup would have taken it overboard with the sweetness and unnecessary. That's why I rated it 4 stars.

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  • on August 08, 2012

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    Similar to others, I cut the corn syrup and sugar in half. I thought this was fine but it definitely needed the lime.

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  • on September 06, 2011

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    Like the other reviews, I found this recipe to be on the sweet side. However, I also didn't have the required Ice Cream Maker as used. When I saw a couple others made the recipe without the maker, I tried it to. It is my opinion that you'll need the maker to get the desired consistency of a good sorbet. Good luck!

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  • on July 22, 2011

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    Rich and Tasty. I also use as a base for Smoothie for kids, just a scoop of sorbet, vanilla, egg and Ice. Kids love them anytime.

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  • on May 13, 2011

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    Very flavorful and refreshing. Based on others' reviews about it being to sweet, I cut down sugar in the simple syrup to 1.5 cups, but still added the corn syrup at the end. I think the corn syrup helps it not crystallize in the freezer. The sweetness was perfect, and my whole family loved it. Definitely use the lime - it rounds out the flavor just right.

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  • on May 02, 2011

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    I made the recipe twice. The first time it was too sweet and tart for my tastebuds so the second time I cut down the amount of sugar and eliminated the lime juice completly and it was delicious!!

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  • on March 08, 2011

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    The consistency was perfect. The color was bright and beautiful. But it was too sweet! I am not sure what I would do to cut the sweetness next time. Perhaps I would cut the sugar. I'm not sue if the corn syrup helps with texture or simply makes it sweet.

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  • on July 16, 2010

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    I made the sorbet according to the recipe. I poured it into a 9x13" glass baking dish since I don't have an ice cream maker. After it was frozen, I dipped it out with a ice cream scoop. Straining the strawberry puree is not necessary and takes too much time. It was not too sweet! I served it to my husband, who typically doesn't like desserts and he loved it. So did my 22 & 24 yr. old sons.

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  • on July 04, 2010

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    The Sorbet had great texture, but, it was way too sweet. I would leave the corn syrup out next time. Thanks. Denise Nichols, Florida

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  • on July 03, 2010

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    This was a huge hit at a party in our home!

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