Haus Sorbet Recipe

Make simple syrup

Combine 2 cups water and 1 cup granulated sugar in a small saucepan. Add the 2 tablespoons light corn syrup if using. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves. Remove from heat and let cool to room temperature (about 20–30 minutes).

Prepare fruit

While the syrup cools, hull and roughly chop the strawberries. Place them in a blender or food processor with 2 tablespoons fresh lemon juice and a pinch of fine sea salt.

Blend and strain

Puree the strawberries until very smooth (about 30–45 seconds). For an ultra-smooth sorbet, press the purée through a fine-mesh sieve into a bowl, using the back of a spoon to extract as much liquid as possible. Discard seeds and pulp left in the sieve.

Bring base together

Stir the cooled simple syrup into the strained strawberry purée until fully combined. Taste and adjust: add more lemon juice if it needs brightness, or a touch more sugar if not sweet enough. Stir in 1 teaspoon vodka and 1 teaspoon lemon zest if using.

Chill thoroughly

Cover the mixture and refrigerate until very cold, at least 2 hours or overnight. Proper chilling helps the sorbet freeze faster and gives a smoother texture.

Churn

Pour the well-chilled mixture into an ice cream maker and churn according to the manufacturer's instructions (typically 20–30 minutes) until it reaches a soft-serve consistency.

Firm up

Transfer the sorbet to a shallow, airtight container (metal loaf pan is ideal). Smooth the top, press a piece of plastic wrap directly onto the surface to minimize ice crystals, and freeze for at least 3–4 hours to firm.

Serve

Remove from the freezer 5–10 minutes before scooping to soften slightly. Scoop into chilled bowls or glasses and garnish with fresh mint leaves and sliced strawberries if desired.