The Zamzows Table: Strawberry Sorbet

The Zamzows Table: Strawberry Sorbet

Several days ago, I was looking for a new idea for an after-dinner dessert. It was late on a Saturday morning, and the heat was beginning to rise. I wanted to find something cool to eat later in the evening and came across a simple recipe for strawberry sorbet. Unlike sherbet, sorbet doesn't use any dairy and doesn't require an ice cream maker!


From the Garden

  • 2 cups of strawberries

From the Store

  • 1 cup simple syrup
  • 1/4 cup fresh lemon juice


  1. Make a simple syrup by combining 1 cup of water with 1 cup of sugar in a small saucepan. Over medium heat, stir the water and sugar until it comes to a slight boil, and you can no longer see any sugar. Remove from heat and allow to cool.
  2. Clean and remove the tops of your strawberries. Add the cleaned strawberries to a blender. Once your simple syrup has cooled, add it to the blender along with the lemon juice.
  3. Secure the lid on your blender and pulse initially to break up the strawberries. Then, set the blender to medium speed. You don't need to rush this part. The smoother the mixture, the better. So, feel free to let it blend for several minutes.
  4. Once the mixture is fully blended, pour it into a freezable container. I use an 8x8 Pyrex dish with a lid. Place it on a level shelf in your freezer.
  5. After about an hour, take the sorbet out of the freezer and scrape the edges of the sorbet that have begun to freeze, incorporating them into the rest. This will help prevent ice crystals from forming and make scooping easier. Continue to freeze for about 6-8 hours until fully frozen through.

This recipe is so simple and easy to bring together. It's also very versatile! I have also made strawberry and mango sorbet, and I am looking forward to trying other fruits. I like to scoop the sorbet over a small sugar cookie or top it with some whipped cream. I also think this strawberry sorbet would go well with one of our previous recipes, Sandy's Lavender Cookies.