Description
Strawberry sorbet without equipment became my lifeline when my ice cream maker died 45 minutes before guests arrived for my daughter’s graduation party. Arme…
Ingredients
- Large mixing bowl
- Whisk or large fork
- Shallow freezer-safe pan
- Timer
- Strong arm muscles
Instructions
- Prepare strawberries by hulling and cutting into quarters.
- Mash strawberries with potato masher or fork until chunky.
- Sprinkle sugar over mashed strawberries and let sit 10 minutes.
- Stir in lemon juice and salt until well combined.
- Transfer to shallow freezer-safe pan.
- Freeze for 45 minutes until edges begin to set.
- Remove and vigorously stir with fork or whisk,
- Repeat every 30-45 minutes for 3-4 hours,
- Timing discovery: Set phone alarms for stirring intervals. Missing a stirring session can ruin the texture, but consistent attention creates restaurant-quality results.
- Final stir should create fluffy, light texture
- Serve immediately for soft-serve consistency,
- Texture triumph: The final product should be light, airy, and intensely flavored—often better than machine-made versions because of the gentle manual process.
Notes
Optimal Storage Strategy: Container selection: Shallow containers freeze more evenly than deep ones. I use 8×8 square pans covered with plastic wrap. Texture preservation: Press plastic wrap directly onto sorbet surface to prevent ice crystal formation. | Serving Without Scoops: Warm spoon method: Dip regular spoon in warm water between servings for easy portioning Scraping technique: Use edge of spoon to scrape fluffy portions rather than attempting to scoop Presentation tips: Serve in small bowls or glasses, garnish with fresh berries and mint Serving discovery: The slightly rustic, hand-scraped presentation actually adds to the artisanal appeal and impresses guests more than perfect machine scoops.
- Prep Time: 45 min
Nutrition
- Serving Size: 4