This amazingly refreshing Strawberry Gin Sorbet Recipe is super easy to throw together and doesn’t require any special equipment like an ice cream machine, making it a no churn sorbet! The addition of gin not only enhances the strawberry flavour it also prevents crystalisation, making a smooth scoopable sorbet! In this recipe, I use my aboslute favourite Irish gin, by Glendalough but you can use whatever you have on hand.
In just a few simple steps, you can have this sorbet made up and ready for the frezer! You can use fresh or frozen strawberries for this, whatever you have on hand. If using fresh strawberries, make sure you cut off the stems before beginning to make the sorbet.
Begin by placing the strawberries, sugar, water and vanilla into a small saucepan. Cook on medium/high for 5-10 minutes until bubbling and the strawberries have softened. Remove from the heat and hand blend or place into a food processor. Blend thoroughly until smooth. Pour through a sieve into a bowl. Add the gin and whisk well. Pour this into a loaf tin and pop into the freezer for at least 4 hours before serving.
This Strawberry Gin Sorbet can keep for up to 3 months in the freezer if wrapped well.
You sure can! Fresh or frozen strawberries can be used for this sorbet. Just make sure to taste the sorbet mix once you have cooked it for sugar, you may need to add a little more to your taste if the strawberries are not particularly sweet. You can also replace the strawberries with any other fruit of your choice! Raspberries, mango, blueberries or even pineapple would be delicious here!
This sorbet also makes a delicious gin slushie. Simply take two scoops of it and add to a blender along with a shot of gin and a squeeze of lime juice. Blend and pour into a tall glass and top up with tonic water.
For more Frozen Recipes, check out my Frozen Category, here.
Maybe you want more Strawberry Dessert Recipes? Check out my Strawberry Recipes, here.
If you’re interested in more Vegan Dessert Recipes, why not take a peek at my Vegan Recipes, here?
Light, fluffy muffins with bursts of juicy blackberries.
A small batch version of the classic dessert of sweetened cooked apples and blackberries topped…
Easy, 5 ingredient peach and raspberry compote. Perfect for filling cakes, macarons, pavlovas, cupcakes etc.
Simple vanilla cake with peaches and raspberries
Easy, make ahead breakfast using granola, yoghurt of your choice and stewed rhubarb
Gorgeous, buttery scones with a crispy exterior and a soft, fluffy interior flavoured with bursts…