Strawberry Daiquiri Sorbet Lime (Print Version)

Vibrant sorbet featuring fresh strawberries, lime zest, and a hint of rum for a refreshing flavor.

# What You'll Need:

→ Fruit

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

→ 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

# Steps to Follow:

01 - In a small saucepan, combine sugar and water. Heat over medium heat, stirring occasionally, until sugar dissolves completely. Remove from heat and allow to cool to room temperature.
02 - In a blender or food processor, combine strawberries, lime juice, lime zest, cooled syrup, and rum. Blend until completely smooth.
03 - Pour the mixture through a fine-mesh sieve into a bowl to remove seeds and excess pulp, if desired.
04 - Pour the strained mixture into an ice cream maker and churn according to manufacturer's instructions until the consistency becomes thick and slushy.
05 - Transfer the sorbet to a freezer-safe container, cover securely, and freeze for at least 4 hours or until firm.
06 - Scoop into bowls or glasses, garnish with extra lime zest and mint leaves if desired, and serve immediately.

# Additional Tips::

01 -
  • It tastes like summer in a bowl, but feels fancy enough to impress without any pretense.
  • Completely dairy-free and naturally gluten-free, so it works for almost everyone at your table.
  • The whole process is embarrassingly simple, yet delivers restaurant-quality results that make you look like a dessert genius.
02 -
  • If your syrup is even slightly warm when it hits the blender, the strawberries will start oxidizing and lose that bright color—patience really does pay off here.
  • Don't skip the straining step if you want restaurant-quality smoothness; those tiny seeds catch light and create a cloudy texture instead of a jewel-like finish.
03 -
  • If your strawberries taste a bit tart, you can always add another tablespoon of sugar to the syrup—taste as you go, because sweetness preferences vary wildly.
  • The secret to sorbet that doesn't turn into a solid brick is using an ice cream maker; it aerates the mixture as it freezes, creating that luxurious scoopable texture you can't replicate by hand alone.
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