How to Make This Genius 3-Ingredient Strawberry Sorbet | Genius Recipes

In honor of #GeniusRecipes turning ten years old, Kristen explores the iconic recipe that started it all: 3-ingredient Strawberry Sorbet from The River Cafe. This genius technique from Ruth Rogers and Rose Gray uses the whole lemon, which gives the sorbet a complex flavor and added texture. Along with strawberries and sugar, this simple dessert is incredibly refreshing, easily adaptable, and is an ideal summer treat. GET THE RECIPE ►► f52.co/3Adplg3
Also mentioned in this video
How To Use Your Strawberry Tops: f52.co/2Ugi8eE
Check out the Top 10 Genius Recipes of all time: f52.co/3mLpNdI
PREP TIME: 45 minutes
MAKES: 1 ½ quart
INGREDIENTS
3 large lemons, 1 seeded and roughly chopped, the others juiced
2 cups (396 grams) granulated sugar
2 pounds strawberries, hulled
SUBSCRIBE TO FOOD52 ►► f52.co/2HN7Dp8
CONNECT WITH FOOD52
Web: food52.com
Facebook: / food52
Instagram: / food52
Pinterest: / food52
Twitter: / food52
TikTok: / food52
Food52 newsletter: f52.co/newsletter
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
#sorbet

[@food52]

Share with us how you would customize this sorbet recipe in the comments below!

[@DuyNguyen-yx2vd]

Taking some Off-Script vibes, I see. I would say... Watermelon Lemonade Sorbet, served with some fresh mint.

[@DavidaChazan]

So... I liked the idea of the all lemon sorbet, but instead of only lemon, I used some limes instead, plus half a lemon because the pith of the lime is so thin. Since it is no longer strawberry season (despite my having some in the freezer), I decided to try throwing in some frozen, well ripe (but not rotten) bananas. I also threw in a small amount of mint leaves, added a dash of salt, and cut the sugar to only 1 cup. What did I get? A very delicious mostly lime sorbet with a hint of banana and lemon (I didn't add enough mint leaves to taste them, unfortunately).

[@eurekamarijka]

Exactly like yours, but I add a variety of hand-chopped mints from my garden! YUM and congrats!

[@musicismylove92]

Congrats on ten years, Kristen! This channel has become such a valuable resource :)

[@jean-francoisdaignault9612]

One more thing 😂: I have an old food processor whose blade is too dull to use for chopping anymore. So I use it to make ice cream and sorbet. I make the ice cream base in it, then stick it in the freezer (not the base and motor of course!) Then I take it out every twenty minutes or so to quickly scrape the frozen bits clinging to the inside of the bowl and pulse the contents to break up any ice crystals. I repeat until soft serve consistency, then I pour everything out into a container to let it harden up the freezer. Works every time!

[@DavidaChazan]

Did you know that you can sharpen your food processor blades using a regular knife sharpener? I do it ALL the time! (But... I have an ice cream machine, so...)

[@mominetti]

@Jean-François Daignault Yeah, I would sharpen the blades (Martha Stewart always says to keep your food processor blades sharp). You can still use it as an “ice crystals braker”. 😉

[@pamelavannest1657]

We have loads of blackberries this time of the year in East Tennessee!

[@sth5033]

sounds delicious!! so jealous

[@pamelavannest1657]

@@jjsmith3302 ours are getting ready….nearly there!

[@DavidaChazan]

Wouldn't that leave you with lots of tiny seeds?

[@pamelavannest1657]

@@DavidaChazan You could run it through a sieve or, if you’re like me and mine, the seeds are part of eating blackberries. 😊

[@shadodragonette]

@Pamela Van Nest Can you send me some? I LOVE blackberries but haven't had really good ones since I was a kid in Oregon. Store bought berries are okay at best. I'm serious, I will pay you for them. [e-mail] That has been my email since 1998 so this is NOT a joke. Email your price, you can totally make a new email address for this just put in the subject "Blackberries". Don't forget to figure in the cost of shipping, I don't want you to feel robbed later.

[@H2OFly]

Made my second batch.. I was told not to spend any money; so I only used Lemon and sugar, and omg it's good.

[@eurekamarijka]

Someone tells you? Your pic looks like an adult… lol

[@H2OFly]

If you want a happy spouse you listen to them. An adult can be told to do things.

[@R.Williams]

I'm going to try this the next time we have lemons on our tree. We have hundreds of lemons and its hard to know what to do with them. I don't use a lot of sugar but this recipe looks worth it! I love your kitchen, especially those beautiful cabinets! Thanks for the video!🍓🍋

[@michaelcaselli2716]

We love Food 52! My ‘go-to’ tool is a grapefruit spoon to hull strawberries.

[@cat_pb]

Kristen I am such a fan of your nature and videos!~ Thank you!! I will try this at home

[@somethinggood9267]

Sames. She seems like a real sweetheart

[@jean-francoisdaignault9612]

Re. hulling strawberries: in a recipe like this one where the strawberries are puréed in the processor and where the final texture is meant to be on the rough side, I pluck the leaves off using only my fingers. I’ll try and pull out the tiny stem with my nail at the same time, but honestly if it clings to the fruit I don’t fret about it. It will very probably disintegrate in the process of making this kind of recipe. Same thing when making jam or pies or crumbles. The stem just melts away in the cooking process. If I’m going to serve the fruit whole (or in big chunks) and raw, then I do exactly what Kristen does. But honestly if it’s just me I don’t even bother 😂 I use the leaves as a little handle to hold the strawberry as I eat it. I hardly notice the bit of stem that sometimes hangs on to the strawberry. Awesome recipe! Can’t wait to try it!!

[@samiasasin3147]

Thank you very much..my daughters who are vegan would love this. And has a lemon tree ❤️🦋

[@H2OFly]

Freezing my first batch now. It smells and tastes divine. No customization.

[@TheNinnyfee]

Happy anniversary! I found you during quarantine and I just love your videos and how you honour the food and its creators. ❤❤❤

[@bru1015]

Gonna try this. 👍

[@avantgauche]

Before I got a condenser ice cream machine, I used to use a high-powered stick blender to ensure my ice creams and sorbets stayed smooth, I found that I needed to stir it less often during the freezing process that way.

[@leeanoconnell333]

I really liked how you made the recipe so user friendly by suggesting that anyone with a sharp knife and a healthy mixing wrist can arrive at a good outcome. About a decade ago, I had a strawberry sorbet that was so amazing that I have been trying to find it since then. I can’t wait to try this recipe. Thanks!

[@bru1015]

Love your kitchen. 🤗

[@WhippedFood]

So simple yet so good! It looks fresh and that lemon trick wow! Great work, loved it 😍

[@kkz201]

If I wanted to add basil, what would be the best way to do it without clouding the sorbet with green color?

[@mandytuthill7156]

I wonder if you could put some basil in the sugar (like you would a vanilla bean) to infuse for some time before, then take out the basil before adding to the food processor.

[@shuchinsk]

I love that basil sugar idea! You could also add the basil when the ice cream machine has nearly finished its work so it gets distributed evenly, like how you add chocolate chips or other inclusions. Either way, 😋.

[@TheNinnyfee]

Chop it finely by hand and stir it in before you put it into the freezer. The sugar idea is great, too!

[@kkz201]

great ideas! thanks!

[@lisaanderson135]

Wow Kristin! This recipe seems perfect for summer 🍋🍓☀️ This is going to be dessert tonight ❤️ Thank you for presenting this recipe and giving us ways to play it up! Keep recipes like this coming… p.s. You made me tear up at the end. I am so happy I found Food52 and you!

[@kathyerickson9402]

Thank YOU!🙏

[@karenkijinski6271]

I use a potato peeler and go under the steam and go down a bit in the middle of the strawberry and just pull it out.

[@redorchidangel]

This is the only strawberry sorbet recipe I make, it is the best....I might have to try the limoncello though, that sounds gooood

[@DavidaChazan]

Oh, by the way... although I like the orange flavor, I don't eat oranges (long story). But when someone in my house eats an orange, I spend ages scraping out the pith and just eating that. Seriously... I adore it! I'm betting this would also be fantastic with an orange all by itself (and maybe... a dash of rosemary, maybe)!

[@mominetti]

It stresses me out too when I see people cut away like a fourth of the strawberry! I hull strawberries with the very tip of a pairing knife, so I throw away just the green part (stems and skirts/tutus). 🍓

[@saraatppkdotpt8140]

This would be perfect with a drizzle of melted almond butter and basil leaves!

[@somethinggood9267]

Im intrigued

[@TechWithSean]

Pith redeemed

[@KeyserTheRedBeard]

exceptional video Food52. I killed the thumbs up on your video. Keep up the outstanding work.

[@ladeevolfan]

Could you make this with Peaches? I have a huge box coming from the Peach Truck soon and I wonder if I could do this!

[@joystewart5193]

The flavour was really good, but I found the tiny pieces of lemon rind unpleasant. I thawed and strained it through a fine mesh sieve, and froze it again. So much better! I also added a tbsp of St-Germain liqueur to help keep it scoopable.

[@MarkKlecknerIngress]

I've been doing "instant" sorbet with my Thermomix but using an egg's white for the thickening agent. I'll try this with a whole lemon instead. Could I use a high quality puree from Ravifruit instead?

[@clarino]

Can you tell me the brand/model of the food processor? This looks so good!!

[@Andyt11]

It looks like a cuisinart, their 14 cup is the best one

[@clarino]

@@Andyt11 Great! Thanks so much.

[@emilys9365]

The way I hull strawberries to waste as little as possible is to use the handle end of an Asian spoon like a little scoop. But you have to use a metal one, the ceramic ones are too dull. Congrats on 10 years!!!

[@pamornes8758]

could you use like 1/2 Stevia and 1/2 sugar

[@vimo1601]

Use a teaspoon for the strawberry stem! Minimal strawberry loss

[@pamelavance648]

2 CUPS OF SUGAR. WOW

[@beatricebrown8221]

Thanks, I'll do this for a Fourth of July Potluck

[@adedow1333]

I now have to go raid the fruit section of the grocery store

[@DavidaChazan]

Um... can you do this with whole LIMES??????

[@lucinda2329]

❤️ ✿❧🌿❧✿ ❤️

[@jag2770]

Im confused. 1 lemon, how much sugar, how much strawberries... i dont see it 😢

[@madasahatter4489]

What does this mean in your written recipe? : "2 (396 grams) granulated sugar" {FYI, lemon pith contains pectin)

[@food52]

Hello Madasa, we were missing the word cups, it should be "2 cups (396 grams)." Thank you for bringing this to our attention and it has been updated!

[@Tellmewhy235]

Um the seeds are nasty as f though. “In The NY Times” lol