Strawberry Daiquiri Sorbet Lime (Print)

A vibrant strawberry and lime frozen treat with a subtle rum infusion.

# Components:

→ Fruit

01 - 1 lb fresh strawberries, hulled and halved
02 - Zest of 2 limes
03 - 2 fl oz freshly squeezed lime juice, approximately 2 limes

→ Sweetener

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

→ Alcohol

06 - 2 fl oz white rum

→ Garnish

07 - Extra lime zest for serving, optional
08 - Fresh mint leaves, optional

# Directions:

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 completely smooth.
03 - Pour the puree through a fine-mesh sieve into a bowl to remove seeds and pulp, if desired.
04 - Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until thick and slushy in consistency.
05 - Transfer the sorbet to a freezer-safe container, cover tightly, and freeze for at least 4 hours or until completely firm.
06 - Scoop into bowls or glasses, garnish with extra lime zest and mint leaves if desired, and serve immediately.

# Expert Advice:

01 -
  • It tastes like a vacation in your mouth, with that bright rum-kissed finish that makes you feel sophisticated while eating frozen fruit.
  • You can make it ahead and forget about it, which is honestly the best kind of dinner party magic.
  • The whole thing comes together in less than half an hour of active time, then your freezer does all the heavy lifting.
02 -
  • The sugar-water syrup must cool completely before mixing with the rum and fruit, otherwise you'll cook off some of the alcohol and create a different dessert entirely.
  • Lime juice is acidic enough to brighten everything, but too much makes it taste thin and sharp rather than sophisticated, so measure it rather than eyeballing.
03 -
  • Freeze your serving bowls or glasses for at least 30 minutes before serving, because this simple step keeps the sorbet from melting as quickly and extends that perfect texture window by several minutes.
  • Make extra and keep it in the freezer for unexpected hot days, because there's nothing quite like opening your freezer and discovering you have liquid summer waiting inside.
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