Strawberry Margarita Sorbet

Although we’ve been back in school for a few weeks now, I’m hanging on to any ounce of summer I can get. I have a few more fun weekend trips planned and as long as the temperatures are above 70, I’m keeping my ice cream machine out of hibernation. The beautiful color of strawberry sorbet has caught my eye on numerous blogs, so when I was looking for a fun and summery dessert, I knew I wanted to put a spin on this beautiful frozen treat. It didn’t hurt that my grocery store was offering the buy-one-get-one-free deal on strawberries again, and since we’re never out of tequila, I chose to margaritatize David Lebovitz’s strawberry sorbet recipe.

I really enjoyed this sorbet – it’s fresh and light with the slightest kick of tequila and lime. Served in festive margarita glasses, you just can’t go wrong! But if tequila isn’t your thing, 1) we probably can’t be friends, but 2) you could consider using rum instead for a fun play on a strawberry daiquiri. And of course you could always forgo the alcohol all together and enjoy the strawberries frozen in all their natural beauty. I kept some of the strawberry seeds in the mix because I love the look of the yellow peeking through and my strainer isn’t quite fine enough anyway to keep them all out. Either way this is a delicious recipe that I am sad to report no longer resides in my freezer, but it’s so easy to throw together, I might consider making another batch soon!

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Strawberry Margarita Sorbet

Recipe Adapted from David Lebovitz


1 pound fresh strawberries, rinsed and hulled (the more you hull, the redder the sorbet will be!)
3/4 cup granulated sugar
1 tbsp tequila
1 tsp lime juice
pinch of salt


Make sure your ice cream maker has been in the freezer for 12+ hours.

Cut up the strawberries and stir them into a bowl with the sugar and tequila. Cover mixture and let stand for 1 hour, stirring occasionally.

Puree strawberries and the liquid in a blender with the lime juice and salt until smooth.

Press the mixture through a strainer to remove the bulk of the seeds.

Process sorbet in ice cream maker according to the manufacturer’s instructions and store in freezer.

Bottom’s up!

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8 Responses to “Strawberry Margarita Sorbet”

  1. #
    Haniela — August 12, 2011 @ 6:30 pm

    aaaaw, what an amazing way to start the weekend, wish I had some right now.

  2. #
    Anna of IHOD — August 12, 2011 @ 7:00 pm

    this sounds like the perfect solution for a Friday evening:)

  3. #
    SugarBeam — August 13, 2011 @ 6:57 am

    Nice!!!! Daiquiri sorbet here I come!! (hope #1 is just a joke, tequila tends to cause adverse effects in me like the wearing of strange clothing not my own and maniacal laughter when no one’s said anything funny)

  4. #
    Angela — September 1, 2011 @ 3:30 pm

    This looks so delicious and refreshing! =)

  5. #
    Alondra — May 4, 2013 @ 6:16 pm

    About how long does it take to prepare?

    • Erica — May 4th, 2013 @ 8:10 pm

      It takes about 15 minutes to clean, cut, and hull all the strawberries and make the mixture, then about 25 minutes in an ice cream maker.


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