Strawberry Daiquiri Sorbet Lime (Printable)

A bright, cooling blend of strawberries and lime with a hint of rum.

# Ingredient List:

→ 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

# Steps:

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 - In a blender or food processor, combine strawberries, lime juice, lime zest, cooled syrup, and white rum. Blend until smooth and uniform.
03 - Pour the puree through a fine-mesh sieve into a bowl to remove seeds and pulp, pressing gently with a spatula to extract maximum liquid.
04 - Transfer the strained mixture to an ice cream maker and churn according to manufacturer's instructions until thick and slushy in consistency.
05 - Transfer the churned sorbet to a freezer-safe container, cover with a lid, and freeze for at least 4 hours or until completely firm.
06 - Scoop sorbet into bowls or glasses. Garnish with extra lime zest and fresh mint leaves if desired. Serve immediately while still frozen.

# Tips from the Pros:

01 -
  • It's hands-down the easiest way to feel like a fancy dessert person without actually sweating over a stove.
  • The rum is subtle enough to surprise people—they'll taste sophistication before they taste alcohol.
  • You'll have something to show off that's naturally dairy-free and gluten-free, so everyone gets to join in.
02 -
  • If your strawberries are especially tart, add a touch more sugar to the syrup before blending—taste the mixture cold because cold dulls sweetness.
  • Don't skip the cooling step for the syrup, or the heat will partially cook the strawberries and muddy that bright red color.
03 -
  • If you don't have an ice cream maker, freeze the mixture in a shallow pan and stir it every 30 minutes for about 3 hours—it won't be quite as creamy, but it'll still be delicious.
  • Make this 24 hours ahead if you're serving guests; the flavors meld and intensify as it sits in the freezer.
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