Looking for the ultimate summertime treat? This strawberry sorbet recipe is bursting with fresh flavor, incredibly easy to make, and refreshingly sweet—perfect for cooling off on a hot day. With just a handful of ingredients, you’ll be amazed at how something so simple can taste so spectacular. Keep reading to discover the secret to the smoothest, most irresistible strawberry sorbet you’ve ever had.
Strawberry Sorbet Recipe
| Servings: | 6 |
| Prep Time: | 15 minutes |
| Cook Time: | 4 hours |
| Total Time: | 4 hours 15 minutes |
| Serving Size: | 1 scoop |
Description
There is nothing quite like a scoop of strawberry sorbet to cool you down when the weather heats up. I first created this recipe during a sweltering July weekend when my farmers market strawberries were practically begging to be used. The result was velvety, jewel-red scoops bursting with real berry flavor and a brightness only lemon and a touch of sugar can bring out.
Think of this sorbet as your sweet escape—with none of the heaviness of ice cream. You only need a handful of ingredients to whirl together something magical. Whether you serve it at a garden party or sneak a scoop for yourself on a quiet evening, it feels indulgent but refreshingly light.
Why You’ll Love This Recipe
- Only 5 ingredients, all easy to find and pronounce
- No ice cream maker required
- Dairy-free and vegan friendly
- Customizable with herbs or alternate fruits
- A perfect cool-down dessert for all ages
Ingredients
- 1 pound fresh strawberries hulled
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1 pinch salt
- half cup water
Equipment
- Blender or food processor
- Fine mesh strainer
- Mixing bowl
- Freezer-safe container
- Spatula
Instructions
- Prep the berries: Wash the strawberries thoroughly and remove the stems. I like to pat them dry with a towel to avoid diluting the flavor with excess water.
- Blend it all: Place the berries, sugar, lemon juice, salt, and water in your blender or food processor. Blend on high until smooth and glossy, usually about 1 to 2 minutes. If your strawberries are very sweet, feel free to reduce the sugar slightly to taste.
- Strain for smoothness: For an ultra-silky texture, I always recommend pouring the blended mixture through a fine mesh strainer into a mixing bowl. Use a spatula to help the liquid pass through while leaving the seeds behind.
- Container and freeze: Pour the strained mixture into a shallow freezer-safe container. Cover tightly with a lid.
- Stir and chill: Place the container in the freezer. Every hour, take it out and stir the mixture with a fork to break up any forming ice crystals. Do this for about 3 more hours. This step ensures a smoother texture, especially without an ice cream maker.
- Soften and serve: When ready to enjoy, remove the container from the freezer and let it sit on the counter for 5 to 10 minutes. This softens the sorbet just enough to scoop easily. Garnish with a sprig of mint or even a drizzle of balsamic glaze if you are feeling fancy.
Nutrition per serving
| Calories | 135 |
| Protein | 1g |
| Carbohydrates | 36g |
| Fat | 0g |
| Sugar | 32g |
| Fiber | 2g |
| Sodium | 5mg |
Recipe Notes
For extra flavor, try adding a few fresh mint leaves to the blender before pureeing. If strawberries are very ripe and sweet, you can reduce the sugar to three fourths cup. You can also use frozen strawberries—just thaw them first before blending. Store leftover sorbet in the freezer and cover with parchment inside the container to reduce freezer burn.
FAQ
Can I use frozen strawberries?
Yes, frozen strawberries work beautifully in this recipe. Just be sure to thaw them completely before blending so the texture stays smooth and the measurements stay accurate.
Do I need to use an ice cream maker?
No ice cream maker required. Stirring the mixture every hour as it freezes helps create that creamy, scoopable consistency you’d expect from churned sorbet.
Can I make it sugar-free?
Absolutely. You can substitute the sugar with maple syrup or a sugar-free alternative like erythritol. Just keep in mind that sugar helps with sorbet texture, so results may vary slightly in firmness.
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Strawberry Sorbet
Ingredients
- 1 pound fresh strawberries hulled
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1 pinch salt
- ½ cup water
Instructions
- Wash and hull the strawberries, then pat them dry with a paper towel.
- In a blender or food processor, combine the strawberries, granulated sugar, lemon juice, salt, and water.
- Blend the mixture on high speed until completely smooth. This should take about 1 to 2 minutes.
- Pour the mixture through a fine mesh strainer into a mixing bowl to remove seeds for a smoother texture. Use a spatula to press the liquid through.
- Transfer the strained mixture to a shallow freezer-safe container and cover with a tight-fitting lid.
- Freeze for about 4 hours, stirring with a fork every hour to break up ice crystals and maintain a smoother consistency.
- Before serving, let the sorbet sit at room temperature for 5 to 10 minutes to soften slightly. Scoop and serve immediately.
