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Strawberry Sorbet

Strawberry Sorbet

  • Prep Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: About 5 cups


  • 2 cups sugar
  • 2 cups water
  • 5 cups hulled and halved fresh strawberries (about 1 1/2 pounds)
  • 3 tablespoons fresh lemon juice


  • Make a simple syrup:  Combine the sugar and water in a heavy, medium saucepan and bring to a boil over high heat. Reduce the heat to low and simmer until the sugar is completely dissolved, about 5 minutes. Remove from the heat and let cool slightly. Transfer to a container to cool completely in the refrigerator, about 2 hours.

  • Purée half of the strawberries, simple syrup, and lemon juice in a food processor on high speed until very smooth. (Alternately, use a blender, or place the ingredients in a large bowl and puree with a hand-held immersion blender.) Place a fine mesh strainer over a large bowl. Slowly pour the purée through the strainer, pressing down on the solids with the back of a soup spoon to extract as much liquid as possible. Discard the seeds and pulp remaining in the strainer. Repeat the process with the remaining ingredients.

  • Process the purée in an ice cream machine according to manufacturer's directions. (This will take 20 to 25 minutes.) Transfer to a plastic container and freeze until firm.

  • Enjoy.

Recipe Details