Strawberry Sorbet

Kitchen Tested
  • Yield 4 servings
  • Prep 10 mins
  • Cook 0 mins

A quart of fruit, a bit a sugar and an ice-cream maker—what could be easier?

iStock Photo


Grated rind and juice of 1 orange or tangerine
2/3 cup sugar
1 quart strawberries


  1. Combine rind, juice and sugar in a small saucepan. Bring to a boil and cook, stirring, until sugar dissolves. Cool.
  2. Rinse berries. Place in a food processor. Add juice mixture. Pulse until blended. Pour into canister of an ice-cream freezer; freeze according to manufacturer’s instructions.

Recipe adapted from Deborah Madison’s Local Flavors: Cooking and Eating From America’s Farmers’ Markets (Broadway Books, 2002).



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