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Strawberry Lime Sorbet

Posted by Guest Blogger on

strawberry lime sorbet

By Miranda Couse of Cookie Dough and Oven Mitt

I went strawberry picking a couple weeks ago. I got carried away picking like I always do. Who needs 16 quarts of strawberries? I do, because I have a freezer and it was begging me to fill it with freshly picked, sweet, and juicy strawberries. It's a ridiculous amount to have on hand if you're not canning them, but I'm a food blogger! I'll use them up in a jiffy! Right?

I've always loved making and eating sorbet. I think I'll begin whittling down my stock pile of berries with a sweet and tart sorbet. I'm the kind of person that adores fruit in dessert anyway, so of course I would love sorbet. I think my favorite part is that fruit always offers up the most gorgeous color, especially the berries. Okay so, I can't just have one favorite part. I also love how refreshing sorbet is. Plus, sorbet is a great replacement for ice cream.

Strawberry Lime Sorbet

This recipe became a lot easier when Blendtec sent me their blender. There's absolutely no need to break out the ice cream maker; I'm not sure how many people have them anyway. You can easily toss your frozen berries, cold water, sugar, and lime juice into the jar and set it to ice cream. The mixture will be pretty thick, but melt-y after it's blended. I always pour mine into a loaf pan, cover with plastic wrap, and let it harden up in the freezer for 4 hours, or overnight. It's worth the wait, but if that sounds like too long of a period, you can definitely scoop some in a dish and go to town on it. I won't judge!

Strawberry Lime Sorbet

Strawberry Lime Sorbet

Yields 5 ½ - 6 cups


1 cup water

⅓ cup lime juice

1⅓ cups granulated sugar

4 cups frozen strawberries, hulled and halved

  1. Place the water, lime juice, sugar, and frozen strawberries into the WildSide+ jar and secure lid.
  2. Press the Ice Cream setting and let it blend until smooth, or blend on a Low speed for 15 seconds, then blend on a Medium to Medium-High speed for 30 seconds. At this point, you can eat it but it won't be firm.
  3. Pour into a loaf pan or a freezer-safe bowl and cover with plastic wrap.
  4. Place into the freezer for 4 hours (or overnight) until set up.
  5. Scoop and serve.

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1 comment

  • Made this and used POM Wonderful Blueberry Pomegranate juice instead of water and less sugar and added some fresh Mint. It was delicious, deep and complex. Silky smooth texture too! My first try at Blender Sorbet. Blendtec rocks!!! :)

    Daddycat on

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