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Strawberry Lime Sorbet

SOLE challenge: Strawberry Lime Sorbet

strawberry lime sorbetThis is fruit week at the SOLE challenge, which seemed like a good time to make some strawberry sorbet. I have to confess though: I made this several weeks ago when local strawberries were at their peak here in Northern Va. I decided to hoard this recipe because I’m…not here! At the moment of this posting, I am SCUBA diving in Mexico.

But back to the sorbet. I used local strawberries, organic palm sugar and organic lime. This is super easy to make and you don’t need an ice cream maker. I’ll expect full reports when I get back 🙂

Recipe: Strawberry Lime Sorbet

Summary: light and refreshing sorbet made with local strawberries


  • 4 cups strawberries (fresh or frozen)
  • 3/4 cup palm sugar
  • 1.5 cups water
  • 1/4 cup lime juice
  • 1/4 tsp xanthan gum


  1. In small sauce pan, heat the water and sugar, stirring until the sugar dissolves. Set aside to cool.
  2. Cut the tops off the strawberries. In a food processor blender, puree the strawberries. If you’d like, reserve 1/2 cup of the berries to puree only slightly at end (the little chunks of strawberry look pretty in the sorbet).
  3. Toward the end of the processing, add the Xanthan gum.
  4. Pour the pureed strawberries into a mixing bowl (or directly into the freezer container). Stir in the cooled sugar water and lime juice, and stir.
  5. Taste. If it’s too tart (which will depend on the berries and limes), add a few drops of liquid Stevia. Don’t add too much. I suggest adding three drops at a time until the sorbet is sweet enough.
  6. Put the sorbet in a freezer container, cover and freeze for 45 minutes. Stir well, then return to freezer for 2 hours (or possibly longer) until firm.
  7. If it’s rock hard when you take it out of the freezer, let it thaw for 10 to 15 minutes. It will soften enough to serve.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 8

Copyright © Susan Rose.

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