This vibrant strawberry sorbetto is a burst of summer in every spoonful. Fresh strawberries are pureed with a touch of sugar and water, creating a a light and refreshing frozen treat.
This recipe utilizes your Cuisinart Ice Cream Maker to churn out a smooth and scoopable sorbet in no time. The secret ingredient? A touch of vegetable glycerin! This adds a touch of body and prevents the sorbetto from becoming icy after freezing.
![Strawberry sorbetto in ice cream storage tubs.](https://smellslikedelish.com/wp-content/uploads/2024/07/strawberry-sorbetto-vertical3.jpg)
Why You'll Love This Recipe
This recipe is not only delicious but also perfect for those who may be lactose intolerant or simply prefer a dairy-free option.
Additionally, it's a fantastic way to showcase seasonal strawberries and transform them into a delightful palate cleanser or a light dessert. Feel free to experiment with different berry combinations or add a touch of citrus for an extra flavor dimension!
- Dairy-Free and Delicious: Perfect for those who are lactose intolerant or prefer a dairy-free option.
- Cuisinart Compatible: This recipe is specifically designed for use with a Cuisinart Ice Cream Maker, ensuring foolproof results.
- Light and Refreshing: Perfect for a warm summer day or as a light and cleansing dessert finish.
- Quick and Easy: Comes together in under an hour with just 3 to 4 ingredients.
Ingredients You'll Need
While fresh strawberries make the best strawberry sorbetto, frozen strawberries will work also.
The trick when using frozen berries though, is to let them defrost COMPLETELY. Otherwise, you'll have ice crystals in your sorbet, even with the vegetable glycerin added. That's because the frozen berries already have ice crystals in them.
- Fresh strawberries, washed, stems removed, and cut in half.
- Sugar
- Water
- Vegetable glycerin (optional)
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Strawberry Sorbetto
Sorbetto is Italian word for sorbet, with 'sorbet' being the French term. Sorbetto and Sorbet are using interchangeably. Sorbet is a dairy free blend of frozen fruit, some water, and a little sugar to reduce the tartness of the fruit. You can make sorbet with any fruit, and even beverages like lemonade!
Prepare The Strawberries
- Make sure your ice cream maker freezer bowl is solidly frozen. Keep it in the freezer until after you chill the pureed sorbet mixture.
- Wash and hull the strawberries. Cut the strawberries in half and place them in a food processor.
Add Sugar and Water to the Strawberries
- Add the sugar and water to the food processor.
- For a creamier texture and to prevent iciness, stir in 1 tablespoon of vegetable glycerin.
Puree and Chill the Sorbet Base
- Process until the strawberries are completely pureed and smooth. It will look a lot like smoothie texture.
- Pour the mixture into a bowl, cover, and refrigerate for at least 2 hours, or until well chilled. Chilling the strawberry sorbet mixture helps prevent defrosting the frozen Cuisinart freezer bowl too quickly.
Churn and Freeze
- Pour the chilled mixture into the frozen ice cream maker bowl of your Cuisinart.
- Turn on the machine and churn according to the manufacturer's instructions, typically 30-40 minutes. The Cuisinart ICE-70 has a 'Sorbet' function, which has a time of about 40 minutes.
- Once churned, transfer the strawberry sorbetto to airtight containers and freeze for at least 2 hours, or until firm and scoopable.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this sorbet recipe.
- Substitute raspberries, blueberries, or a mix of berries for the strawberries.
- Add a tablespoon of lemon juice or lime juice to the mixture for a refreshing citrusy flavor.
- For a fun twist, fold in a splash of prosecco or champagne after churning. Be sure to consume immediately as the alcohol will prevent the sorbetto from freezing completely.
- For a unique and refreshing twist, add a few fresh mint or basil leaves to the strawberry mixture before processing.
Tips for Success
Here are a few tips for making this sorbet recipe:
- For the best flavor, use ripe and juicy strawberries. Strawberries that are too firm will not puree well and may lack sweetness.
- Don't skip the chilling the strawberry base step! Chilling the base mixture allows the flavors to meld and ensures the sorbetto freezes properly, as well as prevents melting the freezer bowl.
- Over-churning can result in a grainy sorbetto. Stop churning once the mixture is thick and the texture of a frozen smoothie. Transfer to freezer tubs and allow to harden.
Serving Suggestions
Scoop Strawberry Sorbetto into bowls and top with fresh mint leaves, a drizzle of strawberry balsamic glaze, or chopped nuts for added texture. Layer scoops of sorbetto with angel food cake or pound cake and garnish with fresh strawberries for a classic and refreshing dessert.
Related Recipes
- Acai Berry Gelato (Acai Berry Ice Cream)
- Mango Sugar Free Sorbet
- Dairy Free Strawberry Ice Cream
- Peaches and Cream Ice Cream
- No Churn Mexican Vanilla Ice Cream
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this sorbetto recipe.
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- Cuisinart Ice Cream Maker ICE30
- Cuisinart Ice Cream Maker ICE70 - Makes Gelato, Sorbet, and Ice Cream!
- Extra ICE30 Freezer Bowl This way you can make two batches on the same day!
- Extra ICE70 Freezer Bowl
- Ice Cream Storage Tubs, 1 quart
- Long Scoop Ice Cream container
Storage Options
- Store leftover Strawberry Sorbetto in an airtight container in the freezer for up to 2 months.
- Thaw slightly at room temperature for a few minutes before scooping for easier serving.
Frequently Asked Questions
While this recipe is specifically designed for the Cuisinart Ice Cream Maker, it may be adaptable for other machines with some adjustments. Consult your ice cream maker's manual for churning times and instructions.
Vegetable glycerin is not essential for this recipe, but it does help prevent the sorbetto from becoming icy. If you don't have it on hand, you can leave it out.
More Delish Ideas
Strawberry Sorbetto
Equipment
Ingredients
- 2 lbs strawberries fresh, washed and hulled
- ½ cup sugar
- ½ cup water cold
- 2 tablespoon vegetable glycerin optional
Instructions
- Make sure your ice cream maker freezer bowl is solidly frozen. Keep it in the freezer until after you chill the pureed sorbet mixture.
- Wash and hull the strawberries. Cut the strawberries in half and place them in a food processor.2 lbs strawberries
- Add the sugar and water to the food processor.½ cup sugar, ½ cup water
- For a creamier texture and to prevent iciness, stir in 1 tablespoon of vegetable glycerin.2 tablespoon vegetable glycerin
- Process until the strawberries are completely pureed and smooth. It will look a lot like smoothie texture.
- Pour the mixture into a bowl, cover, and refrigerate for at least 2 hours, or until well chilled. Chilling the strawberry sorbet mixture helps prevent defrosting the frozen Cuisinart freezer bowl too quickly.
- Pour the chilled mixture into the frozen ice cream maker bowl of your Cuisinart.
- Turn on the machine and churn according to the manufacturer's instructions, typically 30-40 minutes. The Cuisinart ICE-70 has a 'Sorbet' function, which has a time of about 40 minutes.
- Once churned, transfer the strawberry sorbetto to airtight containers and freeze for at least 2 hours, or until firm and scoopable.
Notes
- For the best flavor, use ripe and juicy strawberries. Strawberries that are too firm will not puree well and may lack sweetness.
- Don't skip the chilling the strawberry base step! Chilling the base mixture allows the flavors to meld and ensures the sorbetto freezes properly, as well as prevents melting the freezer bowl.
- Over-churning can result in a grainy sorbetto. Stop churning once the mixture is thick and the texture of a frozen smoothie. Transfer to freezer tubs and allow to harden.
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