Strawberry Daiquiri Sorbet Lime (Printable)

A refreshing strawberry and lime sorbet with a touch of rum for vibrant flavor and cool refreshment.

# Ingredient List:

→ Fruit

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

→ 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

# 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 smooth.
03 - Strain 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 manufacturer's instructions until thick and slushy.
05 - Transfer the sorbet to a freezer-safe container, cover, and freeze for at least 4 hours or until firm.
06 - Scoop into bowls or glasses, garnish with extra lime zest and mint leaves if desired, and serve immediately.

# Expert Advice:

01 -
  • Only a handful of ingredients — ripe strawberries, lime, sugar syrup, and a splash of rum are all you need.
  • Naturally dairy-free and gluten-free, making it a crowd-pleasing dessert for almost every table.
  • Cocktail-inspired elegance — the white rum brings depth and sophistication to every spoonful.
  • Easy enough for any home cook — just blend, churn, and freeze.
  • Stunning to serve — its jewel-red colour and fragrant lime zest garnish make it a showstopper.
02 -
  • Chill your container: Place your freezer-safe container in the freezer before you start, so the churned sorbet sets more quickly when transferred.
  • Taste before churning: The mixture should taste slightly sweeter than you want the final sorbet, as freezing dulls sweetness.
  • Sieving for silkiness: Straining through a fine-mesh sieve is optional, but it gives the sorbet a smoother, more refined texture.
  • Rum quantity: Too much alcohol prevents the sorbet from freezing properly — stick to the 60 ml specified in the recipe.
  • Soften before scooping: If the sorbet is very firm straight from the freezer, let it sit at room temperature for 5 minutes before scooping for the best texture.
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