Strawberry sorbet Strawberry sorbet Israeli Kitchen Photo: A Lein/Shutterstock

Strawberry sorbet

A refreshing, light dessert or palate cleanser at a big meal.

  • Yield: Serves 4-6
  • Prep time: 15 minutes
  • Cook time: 8 hours

Fresh, homemade sorbet is a lovely way to celebrate strawberry season. The just-sweet-enough, slightly crunchy ice pairs well with a slice of sponge cake or cookies. And like my pink grapefruit sorbet, this one is not too sweet to act as a palate refresher between soup or appetizers and the main dish, especially if there's been good cheer and alcohol before dinner. It's easily made with a standing or stick blender, but does take time to freeze to the right consistency.


  • 1 cup water
  • 1 cup sugar
  • 3 cups fresh, cleaned strawberries
  • 1 tablespoon lemon juice


Make a simple syrup out of the water and sugar by boiling them together for 5 minutes. Allow it to cool somewhat.

Blend the strawberries.

Add the lemon juice to the strawberries; stir.

Mix the syrup and the blended fruit together.

Freeze in a covered container. Stir it up thoroughly when it reaches the slushy stage, about two hours later.

Cover again and freeze overnight for another 6 hours. Remove from the freezer to the refrigerator about 20 minutes before serving.

Strawberry sorbetStrawberry sorbet (Photo: HLPhoto/Shutterstock) 

Related Topics: Desserts, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen