14 Reviews of Strawberry Sorbet

From: Sackville

On Jun 16, 2004

Intense is a very good way to describe this sorbet. It's great for a hot summer day and fairly easy to make. The only thing I did differently was to boil the sugar syrup a bit longer to take it to a "short thread" stage. I learnt in a cooking class that this means the sorbet will not melt as quickly. I think this would also be good with lime juice instead of orange juice.

From: Chef #465121

On Apr 12, 2009

This was so good. I put the sorbet in a freezer bag and squished it around while it was freezing and it just turned out great. I save it for a special treat. Thank you for posting. Acually I'm making more today as I have a lot of strawberries.

From: Sharon123

On Jul 5, 2004

Excellent! I really enjoyed this sorbet! It was easy to make and the results were great. I only stirred it once during freezing, then ate half of it last evening. YUM! Thanks Judy, for posting this!

From: Mirj

On Apr 25, 2005

Strawberries were so cheap in the market so I bought tons and tons. When it looked like we weren't going to be able to finish them all before they went a bit soft, I scoured Zaar for a way to use them up, and found this gem of a recipe. I made the recipe exactly as it, didn't change a thing. It was so yummy and refreshing. I served some with some pound cake and it make a very elegant dessert. This is the perfect recipe to use strawberries that are still good, but not picture perfect. Thanks again, Judy, for another winner!

From: zaar mate

On Oct 24, 2005

This is very yummy! It was a hit with the whole family. I used frozen strawberries that I thawed in the microwave for just a min. and it worked great. I will probably cut the amount of sugar next time....just a tad too sweet for DH and myself..of course DD thought it was perfect Thanks...this is a definite keeper. I will probably try it with other fruits too!

From: Chef #874900

On Sep 8, 2009

Amazing sorbet! I've made 3 times now and the last time was with frozen organic strawberries. Using the frozen strawberries it came out much sweeter than if using fresh. If using frozen, cut back on the sugar but not the water. I didn't use a ice cream machine. It freezes rock hard if left in the freezer overnight so you have to have patience and let it sit out for 30 minutes or so before eating if it's hard as a rock. Next time I will try substituting Triple Sec or Cointreau for part of the orange juice. Maybe using a little flavored alcohol will prevent it from freezing solid.

From: Chef #458914

On Apr 10, 2007

This was my first attempt at using my new ice cream maker that I got for Christmas; so easy! I accidentally used 1c sugar for my simple syrup, but it turned out fine; used 1lb (2c) fresh berries, and added the leftover juice of half a lemon to my OJ due to a cake recipe I'd just made. Served the sorbet alongside glazed lemon cake; it tasted great and they went well together in flavor and presentation. Thank you, "Judy from Hawaii"!

From: LJane

On Jul 10, 2006

Delicious! Tasted kind of like the strawberry sauce used at Dairy Queen.

From: LoriInIndiana

On May 28, 2005

I am glad I got to take Laurie's tag from the strawberry swap and make this recipe! So simple, yet so much intense flavor. Tastes exactly like the strawberry ice from a parlor in Indy that is no longer in business. All along I thought I couldn't get this stuff any more, when I could simply make it myself and save a good drive....LOL!! Thanks Judy for tagging Laurie because my family got the benefit of it.

From: Rookie with a few Ball jars

On Aug 2, 2007

Loved it. Wouldn't try to make this freeze any more than the recipe calls for, as another comment suggests. Comes out rock hard.