Strawberry Daiquiri Sorbet Lime (Printer View)

A vibrant sorbet blending fresh strawberries, lime zest, and a touch of rum for a refreshing treat.

# What you'll need:

→ Fruit

01 - 1 lb fresh strawberries, hulled and halved
02 - Zest of 2 limes
03 - 1/4 cup freshly squeezed lime juice, approximately 2 limes

→ 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

# Method:

01 - Combine sugar and water in a small saucepan. Heat over medium heat, stirring occasionally, until sugar dissolves completely. Remove from heat and allow to cool to room temperature.
02 - Add strawberries, lime juice, lime zest, cooled syrup, and rum to a blender or food processor. Blend until completely smooth.
03 - Pour the blended mixture through a fine-mesh sieve into a bowl to remove seeds and pulp if desired, pressing gently with the back of a spoon.
04 - Transfer the strained mixture to an ice cream maker and churn according to manufacturer's instructions until thick and slushy, approximately 20-25 minutes.
05 - Transfer the churned sorbet to a freezer-safe container, cover with a lid or plastic wrap, and freeze for at least 4 hours or until completely firm.
06 - Scoop sorbet into chilled bowls or glasses, garnish with additional lime zest and fresh mint leaves if desired, and serve immediately.

# Expert Advice:

01 -
  • It tastes like a vacation in your mouth without the hangover, packed with real strawberry flavor that actually stays fresh.
  • The whole thing comes together in under an hour of actual work, then your freezer does the heavy lifting while you relax.
  • Dairy-free and naturally elegant, so it works for unexpected guests or when you need something that feels both indulgent and virtuous.
02 -
  • Don't skip cooling the syrup before blending—warm syrup will start breaking down the strawberry color and flavor before you even freeze it.
  • If you don't have an ice cream maker, pour the mixture into a shallow container and stir it every 30 minutes as it freezes, scraping the edges toward the center for a more granular texture.
03 -
  • Taste the mixture before churning and adjust sweetness or tartness then—it's much easier to fix than after it's frozen solid.
  • The rum isn't just flavor; it keeps the sorbet from turning into an icy brick, so don't reduce it unless you want a grainier texture.
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