Strawberry Daiquiri Sorbet Lime (Print View)

A bright, fruity sorbet blending strawberries, lime zest, and a touch of rum for a lively dessert.

# Components:

→ Fruit

01 - 1 lb 2 oz fresh strawberries, hulled and halved
02 - Zest of 2 limes
03 - 4 fl oz freshly squeezed lime juice, approximately 2 limes

→ Sweetener

04 - 3/4 cup granulated sugar
05 - 1/2 cup water

→ Alcohol

06 - 4 fl oz white rum

→ Garnish

07 - Extra lime zest for serving, optional
08 - Fresh mint leaves, optional

# Preparation Steps:

01 - In a small saucepan, combine sugar and water. Heat over medium heat, stirring occasionally, until sugar dissolves completely. Remove from heat and allow to cool to room temperature.
02 - In a blender or food processor, combine strawberries, lime juice, lime zest, cooled syrup, and rum. Blend until completely smooth.
03 - Pour the puree through a fine-mesh sieve into a bowl to remove seeds and pulp for a smoother texture, if desired.
04 - Pour the mixture into an ice cream maker and churn according to manufacturer instructions until thick and slushy in consistency.
05 - Transfer the sorbet to a freezer-safe container, cover tightly, and freeze for at least 4 hours or until firm.
06 - Scoop sorbet into bowls or glasses, garnish with extra lime zest and mint leaves if desired, and serve immediately.

# Expert Advice:

01 -
  • It tastes like a fancy cocktail but melts on your tongue like a dream, no hangover required.
  • The whole thing comes together in under 30 minutes of actual work, then the freezer does the heavy lifting.
  • It's naturally dairy-free and gluten-free, so you're not sacrificing anything for the indulgence.
02 -
  • Don't skip cooling the syrup completely before blending, otherwise the heat will partially melt your finished sorbet and ruin the texture.
  • If your strawberries are on the tart side, taste the mixture before freezing and add a bit more sugar, because frozen desserts taste less sweet than they do at room temperature.
  • An ice cream maker is essential here, not optional, because it's what prevents the whole thing from becoming a block of flavored ice.
03 -
  • Chill your serving bowls or glasses in the freezer for 15 minutes before scooping, and the sorbet will stay perfectly scoopable for longer without melting everywhere.
  • If you don't have an ice cream maker, you can freeze the mixture in a shallow pan and stir it vigorously every 30 minutes for about 3 hours, though the texture won't be quite as silky and smooth as it would be machine-made.
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