Strawberry Daiquiri Sorbet Lime

Last summer, I was standing in my kitchen on an unbearably hot afternoon when my neighbor knocked on the door with a basket of strawberries so ripe they practically glowed. Rather than let them sit in the fridge, I started playing around with a frozen dessert, thinking about those daiquiris we'd had on a beach trip years ago. What emerged from that experiment was this sorbet—tart, bright, and impossibly smooth, with just enough rum to remind you it came from a grown-up's kitchen. It's become my go-to when people drop by unexpectedly and I want something that tastes far more impressive than it actually is.

I served this to my book club last June, and one friend actually closed her eyes while eating it—not in a polite way, but genuinely lost in the taste. She asked for the recipe immediately, and when I told her it had rum in it, she laughed because she'd been convinced it was just fruit and ice. That moment, watching someone's face light up over something I'd made, reminded me why I love cooking in the first place.

Ingredients

• Fresh strawberries (500 g, hulled and halved): Choose berries that smell sweet and give slightly when pressed—supermarket strawberries can be grainy, so farmers markets are worth the trip if you have access.
• Lime zest (from 2 limes): Zest before juicing to avoid the mess, and use a microplane if you have one because it captures the bright oils better than a box grater.
• Freshly squeezed lime juice (60 ml): Bottled juice tastes flat and metallic compared to fresh, and this recipe lives or dies by that zingy brightness.
• Granulated sugar (150 g): This amount balances the tartness of berries and lime without making the sorbet cloyingly sweet.
• Water (120 ml): Cool filtered water works best if you care about flavor, though tap water is fine in a pinch.
• White rum (60 ml): The rum prevents the sorbet from freezing into an impenetrable block while adding subtle vanilla and molasses notes—it's not just for flavor.
• Lime zest and fresh mint (for garnish): These aren't decorative; the mint releases oils when you brush it and the extra zest reminds you why you loved it in the first place.

Instructions

Make your simple syrup:

Combine sugar and water in a small saucepan over medium heat, stirring occasionally until the sugar dissolves completely—you'll hear the water stop sounding grainy and feel it go smooth when you stir. Remove from heat and let it cool completely while you prep the fruit, because pouring hot syrup over strawberries will cook them slightly and mute their bright flavor.

Blend everything together:

Add strawberries, lime juice, lime zest, cooled syrup, and rum to your blender and blend until the mixture is completely smooth with no visible berry chunks or fibers. This takes about 30-45 seconds, and you'll know it's ready when it looks uniform and slightly frothy on top.

Strain if you prefer:

Pour the puree through a fine-mesh sieve if you want a silky texture without any seed texture, pressing gently with the back of a spoon to extract every drop. Some people love the slight texture that seeds provide, so this step is genuinely optional depending on your preference.

Churn in your ice cream maker:

Transfer the strained mixture to your ice cream maker and churn according to the manufacturer's instructions—most machines take 20-30 minutes to reach that soft-serve consistency. You'll know it's ready when it looks thick and slushy, like a frozen daiquiri, and draws resistance when you drag a spoon through it.

Freeze until firm:

Scoop the churned sorbet into a freezer-safe container, smooth the top, cover it, and freeze for at least 4 hours or until it's firm enough to scoop without collapsing. Overnight is even better because the flavors meld and deepen slightly.

Scoop and serve:

Let the sorbet sit at room temperature for 2-3 minutes before scooping if it's rock-solid—this makes it easier to work with and prevents your arm from getting tired. Garnish generously with lime zest and a single mint leaf, then eat immediately before it melts.

Save

There's something almost magical about the moment you pull this out of the freezer and the smell of lime and strawberry hits you—it smells like vacation and summer and better decisions. It reminds me why I started cooking in the first place, which is really just to create small moments of joy in ordinary days.

What Makes This Different from Regular Sorbet

Most sorbets are straightforward fruit and sugar frozen into oblivion, but this one has personality because of the lime zest, the brightness of fresh lime juice, and that sneaky rum that keeps it from becoming rock-hard. The combination tastes like an actual cocktail rather than a diet version of one, which is the whole point. I've never had anyone guess there's alcohol in it until they notice they feel slightly warmer, and that little surprise moment is part of what makes it special.

Variations That Actually Work

I've experimented with this base quite a bit, and some variations stick while others fall flat. Last summer I tried adding a tablespoon of rose water, thinking it would be elegant, and it tasted like perfume—I learned that lesson quickly. What does work is swapping white rum for coconut rum if you want tropical vibes, or making it completely alcohol-free by replacing the rum with an extra 60 ml of water and bumping up the lime juice to 90 ml.

Serving Suggestions That Elevate Everything

This sorbet sits beautifully in a coupe glass with a splash of prosecco poured over it, turning it into a palate cleanser or a light dessert depending on your mood. I've also layered it with whipped coconut cream, served it alongside shortbread cookies, or honestly just eaten it straight from the container while standing at the kitchen counter at 10 PM. The texture is what keeps people coming back—it's never grainy, never icy, just smooth and bright and gone before you know it.

• Serve in chilled glasses rather than room-temperature bowls—the contrast of cold glass against cold sorbet makes every spoonful feel intentional.
• Make this a day ahead if you're hosting because it actually tastes better after the flavors have settled overnight in the freezer.
• A tiny sprinkle of sea salt on top, just before serving, brings out the strawberry flavor in a way that makes people ask what you did differently.

Save

This sorbet has quietly become something I make whenever I want to feel like I'm on vacation without actually leaving my kitchen. It's the kind of recipe that feels like a gift to whoever eats it, which honestly feels pretty good.

Recipe FAQ

→ Can I make this sorbet without alcohol?

Yes, simply omit the rum and add extra lime juice to maintain the tartness and flavor balance.

→ What tools do I need to prepare this sorbet?

You will need a blender or food processor, a small saucepan, a fine-mesh sieve (optional), an ice cream maker, and a freezer-safe container.

→ How long should I freeze the sorbet before serving?

Freeze the sorbet for at least 4 hours or until firm to ensure proper texture.

→ Can I adjust the sweetness of the sorbet?

Yes, adjust the sugar quantity in the simple syrup according to the tartness of your strawberries for a balanced taste.

→ Is this sorbet suitable for dietary restrictions?

It is naturally gluten-free, dairy-free, and vegetarian. Always verify ingredients if allergies are a concern.