Strawberry Daiquiri Sorbet Lime

There was this summer afternoon when my neighbor brought over a bottle of rum she'd picked up from a trip, and we stood in my kitchen wondering what to do with it besides the obvious. The strawberries were at their peak—almost too sweet, the kind that stain your fingers and make you close your eyes with each bite. That's when I thought: why not turn them into something frozen, something that tastes like a vacation in a glass? This sorbet came together almost by accident, and it's been my answer to hot days ever since.

I made this for a dinner party once when someone mentioned they were dairy-free, and I watched their face light up when they realized they could actually have dessert. It became the thing everyone asked about that night, more memorable than the main course, if I'm being honest. Now whenever I know someone with dietary restrictions is coming over, I start planning this instead of stressing.

Ingredients

• Fresh strawberries (500 g, hulled and halved): Use the ripest ones you can find—they should smell sweet enough to convince you to eat them plain, because that's where the flavor comes from.
• Lime zest (from 2 limes): A microplane makes this easier than you'd think, and those little flakes of citrus oil are what make people ask what the secret ingredient is.
• Freshly squeezed lime juice (60 ml from about 2 limes): Bottled juice will work in a pinch, but fresh juice gives you that bright snap that makes the whole thing sing.
• Granulated sugar (150 g): This dissolves into a simple syrup that carries all the flavors forward without making it taste like you're eating frosting.
• Water (120 ml): Just plain tap water is fine—it's the vehicle for the sugar, nothing fancy needed.
• White rum (60 ml): The spirit adds a subtle warmth and keeps the sorbet from freezing rock-solid, which is actually the science working in your favor.
• Extra lime zest and fresh mint (optional garnishes): These add a final flourish that makes it look like you spent more time than you actually did.

Instructions

Make the syrup base:

Pour the sugar and water into a small saucepan and let the heat melt everything together, stirring just enough to help it along. The moment it looks clear and feels hot, take it off the stove and let it cool completely—this only takes about ten minutes if you're patient, or you can stick it in the fridge if you're in a hurry.

Blend everything together:

Once your syrup is cool, throw the strawberries, lime juice, zest, syrup, and rum into a blender and let it run until the whole thing is smooth and bright pink. You'll notice the rum kind of disappears into the mix, and that's exactly what you want.

Strain for elegance (optional):

If you want a completely smooth sorbet without any berry seeds, pour it through a fine-mesh sieve into a clean bowl. This step isn't essential, but it does give you that restaurant-quality texture if you're feeling fancy.

Churn in the ice cream maker:

Pour the mixture into your ice cream maker and follow whatever instructions came with yours—usually it takes about twenty to thirty minutes until it looks thick and slushy, like soft-serve that's starting to hold its shape. This is the magic moment where liquid becomes frozen dessert.

Freeze until ready:

Scoop the churned sorbet into a freezer-safe container, press plastic wrap right onto the surface so it doesn't get freezer burn, and let it sit for at least four hours. Overnight is even better if you can wait that long.

Serve with flair:

When you're ready to eat, let the sorbet sit on the counter for just a minute so it's scoopable, then pile it into glasses or bowls and top with that extra lime zest and maybe a leaf of mint. Serve it immediately while it's still frosty.

Save Pin

There's something about serving this that feels like you're handing someone a little piece of warmth and joy, even though it's frozen solid. I've watched people take that first spoonful and just pause, like they're somewhere else for a second—and that's worth every minute of prep time.

When You Don't Have an Ice Cream Maker

You can absolutely make this without special equipment, though it takes a bit more patience and elbow grease. Pour your finished mixture into a shallow baking pan, slide it into the freezer, and then every thirty minutes or so, scrape the sides and stir everything toward the center with a fork. After about three to four hours, you'll have something with a lovely crystalline texture that's honestly just as delicious as the ice cream maker version, just slightly grainier in the best way possible.

Making It Your Own

Once you understand how this basic formula works—fruit, sugar syrup, acid, spirit—you can start playing around. Swap the strawberries for raspberries or peaches, trade the rum for vodka or skip it entirely, add a pinch of fresh ginger or basil if you're feeling experimental. The beauty of sorbet is that it's forgiving enough to handle your creativity.

Serving Suggestions and Storage

This sorbet is perfect on its own as a light dessert, or you can serve it between courses at a dinner party to cleanse the palate. It pairs beautifully with sparkling wine, sits pretty on top of vanilla cake, or melts into a refreshing cocktail if you pour a little prosecco over it. Store it in an airtight container in the freezer for up to two weeks, though honestly, it rarely lasts that long in my house.

• Scoop it into champagne coupes for an elegant presentation that makes any evening feel special.
• Make a double batch so you always have some on hand when you need a mood boost.
• If it gets hard as a rock, let it sit on the counter for five minutes before scooping, or blend it briefly with a splash of water to refresh the texture.

Save Pin

This is the dessert I make when I want to feel like I'm celebrating something, even if it's just a Tuesday night. There's real joy in handing someone a glass full of frozen strawberry pink and watching them understand why this simple thing matters.

Recipe FAQs

→ Can I make this sorbet without alcohol?

Yes, simply omit the rum and add extra lime juice for brightness. This keeps the sorbet refreshing and suitable for all ages.

→ What equipment do I need to prepare the sorbet?

You’ll need a blender or food processor to puree the ingredients, an ice cream maker to churn the sorbet, and optionally a fine-mesh sieve to remove seeds.

→ How long should I freeze the sorbet?

Freeze the sorbet for at least 4 hours or until firm to achieve the perfect texture before serving.

→ Can I adjust the sweetness of the sorbet?

Absolutely, increase or decrease the sugar in the syrup depending on the tartness of your strawberries for balanced flavor.

→ What garnishes complement this sorbet best?

Fresh lime zest and mint leaves add bright, aromatic notes that enhance the fruity, tangy flavors.