Smooth Strawberry Vanilla Sorbet

Ingredients

  • 1 cup sugar
  • 3/4 cup water
  • 1 pound fresh strawberries
  • 1/4 cup orange juice
  • 2 teaspoons Nielsen-Massey Tahitian Pure Vanilla Bean Paste

Directions

Stir the sugar and water together in a small saucepan. Heat over medium-high heat until boiling. Let boil for 3 to 5 minutes or until the sugar is melted and the liquid is clear.

Hull the strawberries and place in the carafe of a blender or the bowl of a food processor. Add the orange juice and vanilla and purée until smooth. Pour in the sugar syrup and pulse until well blended. Chill for at least 1 hour.

Freeze sorbet in ice cream maker according to manufacturer’s instructions and then transfer to an airtight container and place in freezer to firm, about 12-24 hours.

Notes:

For a more European style sorbet, pass the mixture through a fine strainer before freezing to remove the strawberry seeds.

Recipe can be doubled.

  • 200 grams sugar
  • 170 ml water
  • 454 grams fresh strawberries
  • 60 ml orange juice
  • 2 teaspoons Nielsen-Massey Tahitian Pure Vanilla Bean Paste

Directions

Stir the sugar and water together in a small saucepan. Heat over medium-high heat until boiling. Let boil for 3 to 5 minutes or until the sugar is melted and the liquid is clear.

Hull the strawberries and place in the carafe of a blender or the bowl of a food processor. Add the orange juice and vanilla and purée until smooth. Pour in the sugar syrup and pulse until well blended. Chill for at least 1 hour.

Freeze sorbet in ice cream maker according to manufacturer’s instructions and then transfer to an airtight container and place in freezer to firm, about 12-24 hours.

Notes:

For a more European style sorbet, pass the mixture through a fine strainer before freezing to remove the strawberry seeds.

Recipe can be doubled.

  • 15 minprep

  • 15 mincook

  • 6 servings

This Recipe Uses

Tahitian Pure Vanilla Bean Paste 4oz Bottle

Tahitian Pure Vanilla Bean Paste