This was epic.

Strawberry Sorbet
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
Minimalist yet elevated.
  • 20 oz pureed, strained strawberries
  • ½ to ¾ cup sugar
  • 2 tbsp kirsch (cherry brandy, kirschwasser)
  • 2 tbsp lemon juice
  1. Macerate the berries with the rest of the ingredients for an hour, stirring occasionally.
  2. Puree the berries and strain, adding more sugar if necessary. Add sugar until you feel the puree is perfectly sweetened as is, then add another 2 tbsp of sugar.
  3. Freeze according to ice cream maker instructions.
The reason for adding an additional ¼ cup of sugar on top of perfectly sweetened puree is because the cold of the sorbet will numb the tongue, so the sorbet which is perfectly sweetened at room temperature becomes rather bland when icy. The kirsch helps prevent hardening if you are storing the sorbet, and also adds depth. Honey can also be used as a sweetener.


Sadly, your strawberry sorbet will not be as good as mine by a long shot, unless you have something like my Carandale Farm strawberries. If you are using supermarket strawberries, you definitely need to macerate them in order to bring out the color. The strawberries I had were pureed without macerating, and resulted in an unbelievably deep ruby hue.

We both thought this sorbet was the best we have ever had, anywhere. It trumped Rosemary’s Restaurant’s celery and vodka and eCreamery’s lemon, which are pretty epic too but honestly not on this level.