Mom It Down! She Made A Strawberry Sorbet

We studied flourless soufflés last week in class, both fruit and chocolate. By the end of the day, we weren’t able to finish baking everything, so I had some strawberry-flavored simple syrup left over. I took it home and turned it into a sorbet. It’s outstanding. Sweet and outstanding.

Anyway, today I want to share this simple recipe with you. (Unfortunately, I don’t have pictures of the process, but it’s so easy you really don’t need them.)

What You Will Need

  • Ice Cream Maker (I have a KitchenAid attachment. Worked perfectly.)
  • Food Processor (I reckon you could probably do this by hand, but having a processor is just so much easier.)


  • 5 ounces of sugar
  • 2 fluid ounces of water
  • Pint of strawberries

Mom It Down!

Remove the stems from your strawberries. Add them to your food processor and mix ’em up real good. Put the mixture aside.

In a medium saucepan, slowly heat water and sugar. You want the sugar to dissolve completely. You do not want the mixture to boil.

Once the liquid is perfectly clear and all the sugar is dissolved, stir in your strawberry mixture. Heat that up for about 5 to 10 minutes. Again, just a simmer. Don’t boil it.

Let your mixture cool a bit and then add it to a lidded container. Put that in the refrigerator to cool. (I left mine in overnight.)

Once the mixture is cooled completely.  You’re ready to start the slow churn in your ice cream maker.

I set the timer for 30 minutes and checked on it from time to time. It definitely took the full 30 minutes. It could have gone a bit longer, but I was impatient. :] Once it’s at a consistency you’re pleased with, spoon the mixture into a plastic container and freeze.

You’re done!

Overcoming Obstacles

This is the easiest thing ever. It’s right up there with the time I started making applesauce. If you like sorbet and you have an ice cream maker, there’s no reason you shouldn’t be making this delectable snack at home. It’s so easy! It just takes a little time, not your time, but waiting time.


This could probably be made with less sugar. Remember, the base of this recipe was to be used for a flourless soufflé. It was meant to end up with eggs and baked. So, it’s on the sweet side! Not that we’re complaining. Even Toby Joe, anti-sweets guy, was eating it up! And your kids will love it.

Of course you can substitute any fruit you’d like. YUM!


  1. this looks like a recipe worth trying!

    usually i just freeze fruit, then run it through a juicer or in a blender with some ice. this more traditional recipe looks simple enough!


  2. I had no idea you could buy an ice cream maker attachment for a KitchenAid. This is next on my list of purchases I want but don’t need. Fresh ice cream here I come! :)


  3. Thanks Mihow that sounds delicious and easy to make can’t wait to try it out. I had absolutely no idea that there is an ice cream attachment to the Cuisinart, I have a gift certificate to W. Sonoma and I know what I am going to get now! Thanks, Elizabeth



    I so just added that to my Amazon wish list. Question for you: the product info says to keep the freeze bowl in the freezer for up to 15 hours beforehand…when not in use, do you just store it in the freezer or keep it in a cabinet?


    1. Motherhood.Squared: I store mine in the freezer all the time. When I’m not making ice cream (which is most of the time, I fill it with opened bags of veggies.

      :] Best invention ever.

      Jonathan: No, I’m still using the ones I have been using for months. Running out though! So I will need to find some. I’ll ask at school.


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