Strawberry Daiquiri Sorbet Lime (Printable Copy)

Vibrant blend of strawberries, lime zest, and rum creates a refreshing, fruity frozen delight.

# What You Need:

→ Fruit

01 - 1 lb 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

# How to Make:

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 - Pass 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, approximately 20-30 minutes.
05 - Transfer the sorbet to a freezer-safe container, cover with plastic wrap or a lid, and freeze for at least 4 hours or until completely firm.
06 - Scoop into chilled bowls or glasses, garnish with lime zest and fresh mint leaves if desired, and serve immediately.

# Expert Advice:

01 -
  • It tastes like a cocktail you can actually eat, with none of the guilt because it's mostly fruit and ice.
  • The rum adds depth without being overwhelming, and you can skip it entirely if you'd rather keep things family-friendly.
  • Once it's frozen, it keeps in your freezer for weeks, so you can indulge whenever the mood strikes.
02 -
  • If your ice cream maker bowl isn't pre-frozen, your sorbet won't churn properly and will end up more like a slushy; spend the extra time freezing it ahead.
  • Don't skip cooling the syrup; warm syrup added to the fruit will start melting everything immediately and throw off your texture.
03 -
  • Use a microplane or fine grater for the lime zest, as it captures the bright oils without any of the bitter white pith.
  • If you don't own an ice cream maker, you can freeze the blended mixture in a shallow pan and stir it vigorously with a fork every 30 minutes for 3 to 4 hours, though the texture won't be quite as smooth.
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