Strawberry Daiquiri Sorbet Lime

One sweltering July afternoon, my neighbor knocked on the door with a bag of the most gorgeous strawberries I'd ever seen, picked that morning from her garden. She mentioned offhandedly that she'd been craving a daiquiri but wanted something cold enough to eat with a spoon. That comment stuck with me, and by evening I was experimenting in my kitchen, blending those berries with lime and rum, watching the mixture transform into something that tasted like summer itself. This sorbet became my answer to that casual wish, and now it's my go-to when friends show up on hot days looking for something that feels indulgent but somehow still refreshing.

I'll never forget serving this to my book club on an unexpectedly warm spring evening when everyone showed up thinking we'd be indoors. Instead, we ended up on the back porch, and someone took one spoonful and actually closed their eyes like they were tasting something sacred. The brightness of the lime, the subtle bite of the rum, the way the strawberry came through without being cloying—it became the thing everyone asked me to make again and again.

Ingredients

• Fresh strawberries (500 g, hulled and halved): The star of the show, so choose ripe ones with actual flavor and a deep red color all the way through.
• Lime zest from 2 limes: Don't skip this; it adds complexity that juice alone can't deliver, and zesting takes thirty seconds but changes everything.
• Freshly squeezed lime juice (60 ml): Bottled juice will leave a stale taste, so squeeze by hand if you don't have a citrus press.
• Granulated sugar (150 g): This amount is balanced for naturally sweet strawberries; taste and adjust if yours are particularly tart.
• Water (120 ml): Used to dissolve the sugar into a simple syrup that distributes sweetness evenly.
• White rum (60 ml): Choose something you'd actually drink; cheap rum will taste cheap in the final product.
• Extra lime zest and fresh mint (for garnish): Optional but recommended, as they make each spoonful feel like a small celebration.

Instructions

Make a simple syrup:

Combine sugar and water in a small saucepan over medium heat, stirring occasionally until the sugar dissolves completely. You'll know it's ready when the liquid becomes clear and there are no grainy bits at the bottom; this usually takes 3 to 5 minutes. Let it cool completely before moving forward, as warm syrup will melt your sorbet mixture.

Blend the base:

Add the cooled syrup to a blender along with the strawberries, lime juice, lime zest, and rum, then blend until completely smooth. The mixture should look uniform in color with no visible berry chunks, though a few tiny seeds are fine.

Strain for elegance (optional):

Pour the puree through a fine-mesh sieve if you want a seedless, silky texture; press gently with the back of a spoon to coax out all the liquid. This step takes a couple of minutes and removes any grittiness, though honestly, the seeds add a rustic charm if you skip it.

Churn it:

Pour the mixture into your ice cream maker and churn according to its instructions, usually 20 to 30 minutes, until the mixture becomes thick and slushy like soft-serve ice cream. At this point it should pile up on itself when you pull the paddle through.

Freeze solid:

Transfer the churned sorbet to a freezer-safe container, cover it tightly, and freeze for at least 4 hours until completely firm. This is a good moment to let it sit overnight if you're planning ahead, as the flavor actually deepens slightly after a few hours in the freezer.

Scoop and serve:

Remove from the freezer 5 minutes before serving to let it soften just enough to scoop easily, then garnish with lime zest and mint if you have them on hand. Serve immediately while it's still cold and vibrant.

Save

The first time this sorbet taught me something deeper was when my teenager came home from school in a terrible mood and wordlessly sat at the kitchen table. I scooped a bowl of this and slid it over without saying anything, and watching their expression shift from angry to almost peaceful as they tasted it reminded me that sometimes food is just about creating a moment where someone feels seen and cared for.

What Makes This Different From Regular Sorbet

Most sorbets are shy, subtle things that taste like concentrated fruit and not much else. This one has ambition and personality because of the rum and the generous amount of lime zest, which gives it a sophisticated bite that makes you actually think about what you're eating. It feels less like a palate cleanser and more like a treat on its own, the way a daiquiri feels like a proper drink and not just a refreshment.

The Rum Question

The alcohol doesn't make this sorbet taste boozy or bitter; instead, it acts like a flavor amplifier that brings out the strawberry's natural sweetness and adds a warmth that lingers on your tongue. If you're making this for kids or prefer to skip it, add 2 tablespoons of extra lime juice in its place and increase the sugar slightly if needed. I've made both versions many times, and while the alcohol version is my favorite, the non-alcoholic version is equally delicious and honestly passes the test of being something you actually want to eat again and again.

Storage and Make-Ahead Magic

This sorbet will keep in the freezer for up to two weeks if stored in an airtight container, which makes it perfect for entertaining or for satisfying late-night cravings. You can also freeze the blended mixture before churning it and then churn it whenever you want fresh sorbet, though it won't stay as creamy if you wait too long. One last thing worth knowing is that leftovers soften quickly once scooped, so work fast and keep everything cold.

• Always pre-freeze your ice cream maker bowl the night before, as this is the single most important step for perfect texture.
• Taste the mixture before churning and adjust the sweetness or tartness to your preference, since strawberry flavors vary wildly depending on the season.
• Serve in chilled bowls or glasses for maximum enjoyment, and don't let it sit at room temperature for more than a minute or two.

Save

This sorbet has become my answer to the question of what to serve when you want everyone to feel celebrated, and I've made it countless times now with different variations of berries and spirits. It's the kind of recipe that feels fancy enough to impress but simple enough that you'll actually make it on a random Tuesday afternoon when the sun is bright and your freezer calls.

Common Questions

→ How do I substitute alcohol in this sorbet?

Simply omit the rum and add two extra tablespoons of lime juice to maintain the zesty flavor while keeping it alcohol-free.

→ Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well; just thaw them slightly before blending for better texture and flavor release.

→ What is the best way to achieve a smooth sorbet texture?

Straining the blended fruit mixture through a fine-mesh sieve removes seeds and pulp, resulting in a smoother finish.

→ How long should the sorbet freeze to firm up?

Freeze the sorbet for at least 4 hours or until it firms up to a scoopable consistency.

→ Are there any tool alternatives if I don’t have an ice cream maker?

You can freeze the mixture in a shallow container and stir every 30 minutes until frozen to emulates the churning process.