Strawberry Daiquiri Sorbet Lime

Last summer, a friend handed me a daiquiri at a rooftop party just as the sun was melting into the horizon, and I couldn't stop thinking about how to capture that exact feeling in frozen form. The tartness of lime, the bright strawberry sweetness, that subtle rum warmth—it all felt like it belonged in a bowl rather than a glass. So I went home and started experimenting, determined to turn a cocktail into something I could eat with a spoon.

I made this for my sister's dinner party on a sweltering evening, and watching everyone's faces light up when they tasted it felt like pure magic. Someone actually put down their spoon halfway through and just sat there smiling, which is the highest compliment a dessert can receive in my opinion.

Ingredients

• Fresh strawberries (500 g): Use the ripest ones you can find—the deeper the color, the more flavor you'll get, and you'll need less sugar to balance it.
• Lime zest: Zest both limes before juicing them; that's where the real aromatic magic lives, not just the juice alone.
• Freshly squeezed lime juice (60 ml): Bottled juice will turn this into something flat and forgettable, so squeeze them fresh even if your hand gets tired.
• Granulated sugar (150 g): This creates the base syrup that keeps the sorbet from freezing solid as a rock.
• Water (120 ml): Filtered water makes a subtle but real difference in how clean the final flavor tastes.
• White rum (60 ml): The alcohol lowers the freezing point and adds a sophisticated warmth without tasting boozy if you choose a quality bottle.
• Lime zest for garnish: A final flourish that reminds people what they're about to taste.
• Fresh mint leaves: Optional but transforms the whole experience into something that feels like a proper cocktail hour dessert.

Instructions

Make the syrup base:

Combine sugar and water in a small saucepan over medium heat, stirring now and then until the sugar completely dissolves and the liquid turns clear. Let it cool completely—I usually pour it into a bowl and stick it in the fridge while I prep everything else, which saves time and keeps the strawberries from breaking down prematurely.

Blend the mixture:

Put the hulled strawberries, lime juice, lime zest, cooled syrup, and rum into your blender and let it run until you have a completely smooth puree with no visible chunks. The longer you blend, the smoother it gets, which matters because any texture will freeze into an ice crystal situation.

Strain if you're particular:

Pour everything through a fine-mesh sieve if you want to remove the seeds and any remaining pulp—this is optional but gives you that silky restaurant-quality texture. I do it because I can't help myself, and it takes maybe two minutes of gentle pushing with a spatula.

Churn it smooth:

Pour the strained mixture into your ice cream maker and follow whatever the manufacturer says about churning time, usually around 20-25 minutes until it's thick and slushy like a proper frozen daiquiri. Listen for the sound to change—when the motor starts to strain a little, you're done.

Freeze solid:

Transfer the churned sorbet into a freezer-safe container, cover it well so it doesn't absorb freezer flavors, and let it sit for at least four hours until firm. I usually overnight it because life happens and you might not scoop it right away.

Serve with intention:

Scoop into chilled bowls or glasses, finish with a pinch of lime zest and a mint leaf if you're feeling fancy, and serve immediately before it melts into regular juice.

Save

There's a moment when someone tastes this for the first time and their whole face softens—it's the moment they realize frozen dessert doesn't have to be heavy or complicated to feel like a celebration. That's when you know you've made something worth repeating.

When to Serve This

This sorbet lives in that perfect space between dessert and palate cleanser, making it ideal after a rich meal when everyone still wants something sweet but can't eat another heavy spoonful. Serve it on hot evenings when your kitchen is already warm and the idea of something frozen sounds like the best thing anyone has ever invented. It also works beautifully as a sophisticated finish to a dinner party where you want people to feel like they're at somewhere nicer than your dining room.

Building Your Own Variations

Once you understand the basic formula—fruit, zest, acid, syrup, and alcohol—you can adapt this in directions that excite you. Raspberries with dark rum and orange zest tastes like late autumn, while mango with coconut rum and lime keeps the tropical vibe going. The beauty is that the technique stays exactly the same, so you're really just playing with flavors.

Storage and Make-Ahead Magic

This sorbet keeps beautifully in the freezer for up to two weeks, though I've never had any last that long because people keep finding excuses to scoop themselves a bowl. You can also make the puree up to a day ahead, keep it covered in the fridge, then churn it whenever you're ready, which means you can get the hard part done when you actually have energy. One final thing: if your sorbet gets too hard and crystallized, let it sit at room temperature for five minutes before scooping, and it'll soften just enough to cooperate without melting into soup.

• Make the syrup up to three days ahead and store it in a jar in the fridge for spontaneous sorbet emergencies.
• If you made this non-alcoholic by swapping in extra lime juice, eat it within three days since the texture changes as it sits.
• Chill your serving bowls in the freezer while you scoop so the sorbet stays perfectly frozen on the way to the table.

Save

This sorbet is proof that the best desserts are the ones that make you feel like you're still tasting the day that inspired them. Make a batch and let it do the same for someone you love.

Recipe Guide

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

Straining the blended mixture through a fine-mesh sieve helps remove seeds and pulp, resulting in a smoother texture.

→ Can I make this without alcohol?

Yes, simply omit the rum and add extra lime juice for brightness to maintain balance.

→ How long should the sorbet freeze before serving?

Freeze for at least 4 hours or until firm to ensure the right consistency.

→ What tools are necessary for preparation?

A blender or food processor, small saucepan, fine-mesh sieve, ice cream maker, and a freezer-safe container are recommended.

→ How can I adjust the sweetness?

Add more sugar syrup if the strawberries are tart to balance the flavors.

→ What garnishes complement this sorbet?

Extra lime zest and fresh mint leaves enhance the vibrant, fresh notes of the sorbet.