Strawberry Daiquiri Sorbet Lime (Printable)

Vibrant strawberry sorbet with zesty lime and a touch of rum for a refreshing twist.

# Ingredient List:

→ Fruit

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

→ Sweetener

04 - 3/4 cup granulated sugar
05 - 1/2 cup water

→ Alcohol

06 - 4 fluid ounces white rum

→ Garnish

07 - Extra lime zest for serving, optional
08 - Fresh mint leaves, optional

# Steps:

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 hulled strawberries, lime juice, lime zest, cooled syrup, and white rum. Blend until completely smooth.
03 - Pour the blended mixture through a fine-mesh sieve into a bowl to remove seeds and pulp for a refined texture.
04 - Transfer the strained mixture to an ice cream maker and churn according to manufacturer's instructions until the mixture reaches a thick, slushy consistency.
05 - Transfer the churned sorbet to a freezer-safe container, cover securely, and freeze for a minimum of 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. Serve immediately for optimal texture and flavor.

# Expert Advice:

01 -
  • Ready in just 25 minutes of active time with simple, natural ingredients
  • Naturally gluten-free, dairy-free, and vegetarian-friendly
  • Perfect balance of sweet, tart, and boozy flavors reminiscent of the classic cocktail
  • Light and refreshing alternative to heavy ice cream
  • Easily customizable for non-alcoholic versions or different sweetness levels
  • Makes an impressive dessert or palate cleanser for dinner parties
02 -
  • Always taste your strawberry mixture before churning and adjust sweetness as needed—different strawberry varieties have varying sugar levels
  • Zest the limes before juicing them for easier preparation
  • For the smoothest texture, strain the mixture through a fine-mesh sieve to remove all seeds and pulp
  • Let the sorbet sit at room temperature for 5-10 minutes before scooping if it's very hard
  • Store in an airtight container with plastic wrap pressed directly on the surface to prevent ice crystals
  • Use white rum rather than dark rum to keep the bright, fresh flavor profile intact
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