Skip to main content
Epicurious
Parade

Strawberry Sorbet

By Sheila Lukins

4.6

(6)

We love to make sorbet when local berries are in season. The Simple Sugar Syrup keeps in your fridge for weeks.

Ingredients

2 pints fresh strawberries, or 24 ounces frozen unsweetened strawberries, thawed
1 1/4 cups Simple Sugar Syrup
2 tablespoons orange juice

Preparation

  1. Purée the strawberries with 1/4 cup of the Simple Sugar Syrup in a food processor until smooth. Stir in the remaining syrup and the orange juice; transfer to an ice-cream machine and freeze according to the manufacturer's instructions.

Nutrition Per Serving

Nutritional analysis per 1/2 cup: 120 calories
30 g carbohydrate
no protein
no fat
no cholesterol
#### Nutritional analysis provided by PARADE
TagsSorbetFrozen DessertDessertStrawberryBerryFruitOrangeCitrusDairy FreeGluten FreeNut FreeVeganVegetarianEasyIce Cream MachineParade
Read More
All the Recipes From Bon Appétit’s Travel Issue
We’ve got baked cheddar and leek pasta, maple-mustard sheet-pan salmon, and a strawberry shortcake roll.
Fudgy Cocoa Brownies
You don’t need melted chocolate to make a good brownie
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like lemony baked salmon and strawberry shortcake roll.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.