Strawberry Daiquiri Sorbet Lime (Printable version)

Vibrant sorbet with strawberries, lime zest, and a touch of rum for a refreshing, grown-up flavor.

# What You'll Need:

→ Fruit

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

→ Sweetener

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

→ Alcohol

06 - 1/4 cup white rum

→ Garnish

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

# Directions:

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 - Strain the puree through a fine-mesh sieve into a bowl to remove seeds and pulp if desired for a smoother texture.
04 - Pour the mixture into an ice cream maker and churn according to manufacturer's 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 into bowls or glasses, garnish with extra lime zest and mint leaves if desired, and serve immediately.

# Expert Advice:

01 -
  • It tastes like summer decided to become a dessert, bright and sophisticated without pretending to be complicated.
  • The rum adds warmth and depth that plain strawberry sorbet doesn't dare touch, making it feel like an adult version of childhood nostalgia.
  • You'll actually use that ice cream maker gathering dust in your cabinet, and suddenly everything changes.
02 -
  • Not straining the mixture will give you a grainier texture from strawberry seeds, which some people find pleasant and others find distracting; decide based on your own preference, not obligation.
  • Overripe strawberries will make the sorbet taste fermented and flat, so use berries that are perfectly ripe, firm enough to hold their shape but fragrant enough to mean something.
03 -
  • Pre-chill your ice cream maker bowl the night before; cold machinery churns faster and creates better texture than rushing the process.
  • If you don't have an ice cream maker, freeze the mixture in a shallow pan and stir it vigorously every 30 minutes for a couple of hours until it reaches soft-serve consistency, which sounds like effort but produces surprisingly good results.
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