Strawberry Daiquiri Sorbet Lime (Print Version)

A vibrant strawberry sorbet with lime zest and a hint of rum, perfect for a refreshing treat.

# Ingredient List:

→ Fruit

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

→ Sweetener

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

→ Alcohol

06 - 2 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 strawberries, lime juice, lime zest, cooled syrup, and rum. Blend until smooth and fully combined.
03 - Strain the puree through a fine-mesh sieve into a bowl to remove seeds and pulp if desired, pressing gently to extract all liquid.
04 - Pour the mixture into an ice cream maker and churn according to manufacturer's instructions until the mixture reaches a thick, slushy consistency.
05 - Transfer the sorbet to a freezer-safe container, cover securely, and freeze for at least 4 hours or until completely firm.
06 - Scoop sorbet into bowls or chilled glasses, garnish with extra lime zest and fresh mint leaves if desired, and serve immediately.

# Helpful Hints:

01 -
  • It tastes like a fancy cocktail but requires no bartending skills or complicated equipment beyond what most kitchens already have.
  • The bright, zesty flavor cuts through summer heat in a way that feels almost medicinal in the best possible way.
  • You can make it ahead, freeze it solid, and pull it out whenever you need a stunning dessert that actually impresses people.
02 -
  • The rum isn't optional for texture—it actually lowers the freezing point of the sorbet, which is why it stays scoopable instead of turning into an icy brick.
  • If your strawberries taste tart rather than sweet, taste the base mixture before freezing and adjust the sugar—adding it after the fact won't work and you'll end up with uneven sweetness.
03 -
  • If you don't have an ice cream maker, freeze the mixture in a shallow pan and stir it vigorously every 30 minutes for 3-4 hours—it's more work but produces nearly identical results.
  • The key to restaurant-quality sorbet is using the best fruit you can find and not skimping on the lime zest; it's where all the sophistication lives.
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