Refreshing Strawberry Lime Sorbet
Indulge in the delightful flavors of summer with this Refreshing Strawberry Lime Sorbet. This frozen dessert combines the vibrant sweetness of ripe strawberries with the zesty brightness of fresh lime juice, creating a perfect balance of flavors. Unlike traditional sorbet, this recipe utilizes a simple syrup to enhance the texture and sweetness, resulting in a light, fluffy granita. Though freezing allows you to enjoy the sorbet-like texture, this recipe is versatile enough to churn in an ice cream maker for a smoother finish. Ideal for hot days or as a fancy dessert after a meal, this sorbet will impress your guests and leave everyone wanting more. Perfectly garnished with mint and lime for a stunning presentation, it's as beautiful as it is delicious.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
water
1 cup (used for making simple syrup)
sugar
1 cup (used for making simple syrup)
strawberries
2 lbs (rinsed, hulled, and cut into thin slices)
fresh lime juice
1/4 cup (freshly squeezed (about 4-6 limes))
sweetened condensed milk
2/3 cup (optional for drizzle)
mint leaves
as needed (for garnish)
lime wedges
as needed (for garnish)
Instructions
1
Prepare a simple syrup a day in advance or up to a week beforehand by combining water and sugar in a small saucepan.
2
Bring the water to a boil over medium-high heat, stirring to dissolve the sugar for about 30 seconds.
3
Reduce the heat to low and let the mixture simmer for another 5 minutes until it slightly thickens.
4
Remove from heat and allow it to cool to room temperature, then refrigerate overnight for maximum flavor infusion.
5
About 3-4 hours before serving, place a 13x9 inch metal baking pan in the freezer to chill.
6
In a blender, combine the sliced strawberries and fresh lime juice, and blend on high until smooth.
7
Lower the speed and gradually add the cooled simple syrup, blending briefly until just incorporated.
8
Retrieve the chilled baking pan from the freezer and pour the strawberry-lime mixture into it, spreading it evenly.
9
Return the pan to the freezer without a cover and after one hour, check for initial setting in the middle.
10
Using a fork, scrape and stir the mixture vigorously to break up any ice crystals, creating a light, fluffy texture.
11
Continue freezing for an additional 2 hours, scraping and fluffing the mixture every 30-60 minutes.
12
When ready to serve, take the granita out of the freezer and let it sit for a few minutes to soften slightly.
13
Fluff the granita again with a fork and scoop generous mounds into serving bowls or elegant martini glasses.
14
Optionally, drizzle a heaping teaspoon of sweetened condensed milk over each serving, and add a squeeze of fresh lime juice.
15
Garnish your sorbet with a sprig of fresh mint and a lime wedge for an added touch of elegance.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Refreshing Strawberry Lime Sorbet?
It is a frozen summer dessert that combines ripe strawberries and fresh lime juice with a simple syrup to create a light and fluffy granita-style texture.
What ingredients are needed for this sorbet?
You will need 1 cup water, 1 cup sugar, 2 lbs of sliced strawberries, 1/4 cup fresh lime juice, and optional garnishes like sweetened condensed milk, mint, and lime wedges.
How do I make the simple syrup?
Combine 1 cup water and 1 cup sugar in a saucepan, bring to a boil for 30 seconds while stirring, then simmer on low for 5 minutes until slightly thickened.
Can I make the simple syrup in advance?
Yes, you can prepare the simple syrup a day in advance or even up to a week beforehand.
How should I prepare the strawberries?
The strawberries should be rinsed, hulled, and cut into thin slices before being blended.
How much lime juice is required?
The recipe calls for 1/4 cup of freshly squeezed lime juice, which typically requires about 4 to 6 limes.
Do I need an ice cream maker?
An ice cream maker is not required as this recipe uses a hand-scraping method to create a granita texture, but you can use one for a smoother finish.
What type of pan is best for freezing?
A 13x9 inch metal baking pan is recommended for freezing the sorbet mixture.
Why should I chill the baking pan before using it?
Chilling the metal pan for 3-4 hours before adding the mixture helps the freezing process begin immediately and more evenly.
How do I blend the fruit and syrup?
Blend the strawberries and lime juice on high until smooth, then lower the speed and gradually add the cooled simple syrup.
How do I achieve a fluffy granita texture?
By using a fork to vigorously scrape and stir the mixture every 30 to 60 minutes during the freezing process to break up ice crystals.
How long does the initial freezing take?
The mixture should be placed in the freezer uncovered for one hour before the first check for setting.
How long is the total freezing time after the first hour?
Continue freezing for an additional 2 hours, scraping and fluffing the mixture every 30-60 minutes.
How should I serve the sorbet?
Let it sit for a few minutes to soften, fluff it one last time with a fork, and scoop it into serving bowls or martini glasses.
Is there a recommended topping for this sorbet?
You can optionally drizzle a heaping teaspoon of sweetened condensed milk over each serving and add a squeeze of fresh lime juice.
What are the suggested garnishes?
Garnish with a sprig of fresh mint and a lime wedge for a stunning and elegant presentation.
Is this recipe vegan-friendly?
The base sorbet is vegan; just ensure you skip the optional sweetened condensed milk drizzle to keep it entirely plant-based.
Why must the simple syrup be refrigerated overnight?
Refrigerating the syrup overnight allows for maximum flavor infusion and ensures the syrup is cold when added to the fruit mixture.
What if I don't have fresh limes?
While fresh lime juice is recommended for the best zesty brightness, bottled juice can be used as a substitute in the same 1/4 cup measurement.
How do I hull a strawberry?
To hull a strawberry, use a small knife or a straw to remove the green leafy top and the white core from the center.
Should the pan be covered in the freezer?
No, the instructions specify returning the pan to the freezer without a cover to allow for better air circulation and easier scraping.
Can I use other types of sugar?
The recipe calls for standard white sugar to make a clear simple syrup, which ensures the vibrant strawberry color remains bright.
How many limes should I buy?
You should buy approximately 4 to 6 limes to ensure you have enough for 1/4 cup of juice plus extra for wedges.
How many strawberries do I need in pounds?
You will need 2 pounds of strawberries for this recipe.
Can I use a food processor instead of a blender?
Yes, a food processor can be used to puree the strawberries and lime juice until they are smooth.
What if my sorbet gets too hard?
If the sorbet is too hard, let it sit at room temperature for a few minutes until it softens enough to be fluffed with a fork.
Why is it called a granita in the instructions?
The scraping technique used in this recipe produces a crystalline, light texture characteristic of an Italian granita.
How long does it take to dissolve the sugar?
It takes about 30 seconds of stirring while the water comes to a boil to dissolve the sugar.
Can I use frozen strawberries?
While the recipe suggests fresh strawberries for optimal summer flavor, frozen strawberries can be used if thawed and drained slightly before blending.
Is this a good dessert for guests?
Yes, its vibrant color and elegant garnishes make it a visually stunning dessert that is sure to impress dinner guests.