Sweet and Silky Strawberry Sorbet
Strawberry sorbet made with a corn syrup base, which interferes with ice crystal growth and keeps the texture smooth instead of icy. A tablespoon of vodka lowers the freezing point enough to keep it scoopable.
- Prep20 min
- Cook5 min
- Total8 h 20 min
- Serves8
AI-generated illustration
Contains:alcohol
Ingredients
Method
- Heat the granulated sugar, water, and light corn syrup in a small saucepan just until the sugar has dissolved completely, about 3 minutes, then cool the syrup. Corn syrup is the whole reason this comes out silky: it physically blocks large ice crystals from forming.
- Puree the hulled strawberries with the cooled syrup, lemon juice, salt, and vodka until completely smooth.
- Press the puree through a fine sieve, scraping the underside, and discard the seeds left behind.
- Chill the base at least 4 hours or overnight. A base that goes into the machine warm freezes coarse and grainy no matter how good the recipe is.
- Churn in an ice cream maker 20 to 25 minutes, until it mounds on the paddle like soft serve, then scrape it into a container and freeze 3 to 4 hours to firm.
- Let the sorbet sit at room temperature 5 minutes before scooping.
Notes
- Without a machine, freeze the base in a shallow metal pan and rake it thoroughly with a fork every 30 minutes for about 3 hours.
- The vodka is optional but the sorbet will freeze noticeably harder without it. The amount is too small to taste.
