Strawberry Daiquiri Sorbet Lime

There's something about July that makes you crave something cold and sharp enough to wake you up. My neighbor handed me a daiquiri one afternoon while we were sitting on her porch, and halfway through that drink, I thought: what if I turned this into something frozen? The strawberries were at their peak, the limes were practically glowing, and the idea of capturing that cocktail magic in sorbet form felt like a small rebellion against the heat. That evening, I started experimenting, and this recipe is what emerged from those first happy attempts.

I served this to friends after a long dinner last summer, and watching their faces light up when they tasted that lime-rum punch was worth every minute of prep. One friend asked if I'd bought it from a fancy gelato shop, and I let her believe that for a second before confessing it was homemade. She made me promise to teach her, which I did, standing in my kitchen on a warm August evening while we laughed about how something this good shouldn't be so simple.

Ingredients

• Fresh strawberries: Use the ripest ones you can find, ideally picked within a day or two, because their natural sweetness and flavor are doing most of the work here.
• Lime zest and juice: Don't skimp on freshness, the zest adds brightness and little bursts of flavor that keep this from tasting one-dimensional.
• Granulated sugar: This sweetens the syrup base and balances the tartness beautifully, creating the perfect texture when frozen.
• Water: Just enough to dissolve the sugar into a thin syrup that won't ice up too much.
• White rum: The star ingredient that makes this feel grown-up, adding depth without overpowering the fruit.
• Lime zest and mint: Optional garnishes, but they turn a simple bowl into something that feels like a celebration.

Instructions

Make your simple syrup base:

Combine sugar and water in a small saucepan over medium heat, stirring gently until the sugar dissolves completely. You'll know it's ready when there are no more grains visible and the liquid looks crystal clear, which usually takes about 3 to 4 minutes.

Blend everything into smooth submission:

Once the syrup cools completely, add it to a blender with the strawberries, lime juice, lime zest, and rum, then blend until you have a completely smooth puree with no visible chunks. The whole mixture should move like thick juice.

Strain if you're feeling fancy:

Push the puree through a fine-mesh sieve into a bowl if you want to remove the seeds for an ultra-silky texture, though I usually skip this step and don't miss it.

Churn it until it's thick and slushy:

Pour the mixture into your ice cream maker and follow its instructions, which usually means churning for 20 to 25 minutes until the sorbet is thick and slushy like soft-serve. This is where the magic happens, and the machine does the work of breaking up ice crystals as it freezes.

Freeze until completely firm:

Transfer everything to a freezer-safe container, cover it, and freeze for at least 4 hours or overnight until it's as firm as you like. This rests the sorbet and lets the flavors settle and deepen.

Scoop and serve:

When you're ready to eat, let it sit on the counter for a minute or two to soften slightly, then scoop into bowls or glasses, garnish with extra lime zest and fresh mint if you have them, and serve immediately so it doesn't melt away.

Save

This sorbet became the thing I'd make whenever someone needed cheering up or whenever the weather felt unbearable. There's something about handing someone a cold glass of something bright and citrusy that feels like a small act of kindness, especially in those moments when the heat makes everything feel too much.

The Rum Question

The rum is there to add sophistication and a subtle warm undertone, but you can absolutely skip it if you'd rather have something completely alcohol-free. If you do leave it out, add about 2 tablespoons of extra lime juice to keep the flavor balanced and prevent the sorbet from tasting flat or one-dimensional. I've made it both ways, and both versions are equally delicious, just aimed at different moments.

Adjusting Sweetness and Tartness

Strawberries vary wildly in sweetness depending on variety, season, and how ripe they are, so the first batch you make might need tweaking. Taste the mixture before it goes into the ice cream maker and adjust to your preference, keeping in mind that frozen things taste less sweet than they do when warm. If you're using very tart berries, you might need up to 175 grams of sugar, while perfectly sweet strawberries might only need 130 grams, so trust your taste buds more than any recipe.

Serving Suggestions and Storage

This sorbet is perfect on its own, but it's also wonderful served alongside something rich like dark chocolate cake or a creamy vanilla panna cotta, where it acts as a palate cleanser. It keeps in the freezer for about a month, though it's always best in the first week or two when the texture is freshest and the flavor hasn't started to fade. One last thing worth knowing: this makes an elegant intermezzo at a dinner party, served in small glasses between courses to reset the palate, and your guests will think you've gone professionally fancy.

• If the sorbet gets too hard in the freezer, let it sit on the counter for 5 minutes before scooping.
• You can make this recipe up to 2 days ahead and freeze it, then serve whenever you're ready.
• Pairing this with sparkling wine or prosecco makes it feel like a proper celebration, any time of day.

Save

There's real joy in serving something homemade and unexpected on a hot day, and this sorbet never fails to deliver that moment. Make it once, and you'll find yourself making it again and again, each time tweaking it slightly to match whatever strawberries show up at the market.

Recipe FAQ Section

→ How do I make the sorbet smoother?

Blending the mixture thoroughly and straining it through a fine-mesh sieve removes seeds and pulp, resulting in a smoother texture.

→ Can I make this sorbet without alcohol?

Yes, simply omit the rum and add extra lime juice to maintain balance and brightness in flavor.

→ What is the best way to serve this sorbet?

Scoop it into chilled bowls or glasses and garnish with lime zest and fresh mint leaves for added aroma and visual appeal.

→ How long should the sorbet freeze before serving?

For optimal texture, freeze the sorbet at least 4 hours or until firm before serving.

→ Which tools are essential for preparation?

A blender or food processor, small saucepan for syrup, fine-mesh sieve for straining, ice cream maker for churning, and a freezer-safe container are needed.