Save to Pinterest One summer afternoon, my neighbor knocked on the door with a basket of strawberries so perfectly ripe they practically glowed. She'd mentioned wanting something cold and sophisticated for a dinner party, and watching her face when I served this bright, boozy sorbet told me everything—it became her signature move that season. The rum doesn't announce itself loudly; it just deepens the strawberry sweetness with a subtle warmth that makes people pause and ask what's in it.
I made this for my sister's birthday dinner on a sweltering July evening when nobody wanted anything heavy. The moment I pulled it from the freezer, the kitchen filled with this bright, citrusy aroma, and everyone stopped talking. That's when I knew I'd found something special—a dessert that cools you down and somehow makes conversation better.
Ingredients
- Fresh strawberries (500g): Use the ripest ones you can find; they're doing the heavy lifting flavor-wise, so quality matters here.
- Lime zest (from 2 limes): Zest before you juice—trust me, it's much easier, and those tiny flecks brighten every spoonful.
- Freshly squeezed lime juice (60ml): Bottled juice will feel flat compared to the vibrant punch fresh limes bring to this.
- Granulated sugar (150g): The syrup base keeps everything creamy and prevents harsh ice crystals from forming.
- Water (120ml): Just enough to dissolve the sugar and create the perfect consistency without diluting flavor.
- White rum (60ml): It adds sophistication without screaming alcohol; the strawberries stay front and center.
Instructions
- Make your simple syrup:
- Combine sugar and water in a small saucepan over medium heat, stirring gently until the sugar dissolves completely. You'll see it transform from grainy to glossy—that's your signal to pull it off the heat and let it cool completely before using.
- Blend everything together:
- Add your strawberries, lime juice, lime zest, cooled syrup, and rum to a blender or food processor. Blend until you have a completely smooth puree with no strawberry chunks visible.
- Strain if you prefer it silky:
- Pour the puree through a fine-mesh sieve into a bowl to catch any remaining seeds or pulp. This step is optional, but it gives you that velvety texture that feels luxurious.
- Churn in your ice cream maker:
- Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a thick, slushy consistency. This usually takes 20 to 30 minutes, depending on your machine.
- Freeze until firm:
- Transfer the sorbet to a freezer-safe container, press plastic wrap directly onto the surface to prevent ice crystals, and freeze for at least 4 hours. Overnight is even better if you have the patience.
- Serve with flair:
- 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 while it's still that perfect frozen-but-scoopable texture.
Save to Pinterest My daughter once described this sorbet as tasting like a really good decision, and I think about that every time I make it. It's become the dessert I reach for when I want people to feel taken care of without any fuss on my part.
When You Don't Have an Ice Cream Maker
Pour the mixture into a shallow freezer-safe container and freeze for about an hour until it's slushy around the edges, then stir vigorously with a fork. Repeat every 30 minutes for the next 2 to 3 hours, breaking up the ice crystals as they form—it's more manual work, but it still turns out wonderfully smooth and creamy.
Making It Alcohol-Free
Simply omit the rum entirely and replace it with an extra 2 tablespoons of fresh lime juice. The sorbet stays just as vibrant and refreshing; the rum was never essential, just a lovely bonus for grown-up parties.
Storage and Serving Wisdom
Sorbet is happiest eaten within a few days of freezing, while the flavors are at their brightest. If it hardens too much, let it sit on the counter for 5 minutes before scooping, or soften it briefly in the refrigerator to bring back that perfect texture.
- Freeze your serving bowls or glasses for 15 minutes before serving to keep the sorbet from melting too quickly.
- Fresh mint and extra lime zest aren't just garnish—they wake up your palate and remind you why you made this in the first place.
- This pairs beautifully with sparkling wine, or serve it between courses at a fancy dinner to cleanse the palate like restaurants do.
Save to Pinterest This sorbet has become my go-to when I want to feel like I'm treating myself without spending hours in the kitchen. Every spoonful tastes like summer, even when it's snowing outside.
Common Recipe Questions
- → How do I achieve a smooth texture in the sorbet?
Straining the blended mixture through a fine-mesh sieve removes seeds and pulp, resulting in a smoother sorbet texture.
- → Can I make this sorbet without alcohol?
Yes, simply omit the rum and substitute with extra lime juice to maintain the vibrant citrus flavor.
- → What’s the best way to store the sorbet?
Store the sorbet in a freezer-safe container, covered tightly, and freeze until firm, ideally for at least 4 hours.
- → How can I adjust sweetness if strawberries are tart?
You can add more sugar to the syrup to balance tartness according to your taste preferences.
- → What tools are essential for making this sorbet?
A blender or food processor, small saucepan for syrup, fine-mesh sieve for straining, and an ice cream maker for churning are needed.