This Strawberry Sorbet is everything I crave in a summer treat: bright, tangy, and bursting with pure strawberry flavor. It comes together with just a handful of simple ingredients, and the result is a lusciously refreshing sorbet that’s naturally vegan and unbelievably easy—no ice cream maker required if you have a high-powered blender!
Why You’ll Love This Recipe
- Pure Strawberry Bliss: Each spoonful packs an explosion of REAL strawberry flavor—no artificial colors or flavors needed.
- Ridiculously Easy: Just blend, serve, and enjoy—there’s no complicated prep or ice cream machine necessary with a good blender.
- Naturally Vegan & Allergy-Friendly: This sorbet is naturally dairy-free, egg-free, and gluten-free, so everyone at the table can dig in.
- Customizable Sweetness: Mix and match your favorite sweeteners (even unrefined or sugar-free) for the perfect balance you love.
Ingredients You’ll Need
The beauty of Strawberry Sorbet lies in its ultra-short ingredient list—each one is there for a good reason! Every component plays a starring role, from the juicy berries for vibrant color and flavor, to the sweetener and citrus that make everything pop.
- Strawberries (3 cups, about 360g): Use the ripest, juiciest strawberries you can find! Frozen works best for instant sorbet, but fresh berries you freeze yourself are even better for peak flavor.
- Sugar of choice (¼ cup): Maple syrup, white sugar, or your favorite substitute—this gives the sorbet the right creamy texture and balances the tartness of the berries.
- Lemon juice (2 tsp) or zest of 1 lemon: That bright citrus kick keeps the sorbet from tasting flat and lifts the berry flavor out of this world.
- Pinch of salt (optional): Just a hint, but it makes the other flavors, especially the strawberries, taste even sweeter and juicier!
Variations
The magic of Strawberry Sorbet is just how easy it is to tweak! You can have fun experimenting—switching up the sweeteners, adding extra flavors, or making it suit your dietary needs or whatever’s in the fridge.
- Berries Galore: Swap out half the strawberries for raspberries, blueberries, or even mango for a fun new flavor twist.
- Herbal Refresh: Toss in a few fresh basil or mint leaves before blending for aromatic, sophisticated sorbet.
- Sugar-Free: Use xylitol, monk fruit, or stevia blends for a lower-glycemic treat—just add to taste!
- Frozen Yogurt Sorbet: Add a generous spoonful of coconut yogurt or Greek-style yogurt before blending for a creamy touch and subtle tang.
How to Make Strawberry Sorbet
Step 1: Prep the Strawberries
Remove the stems from all your strawberries—if you’re using fresh berries, wash them well and dry them completely. For the best instant sorbet, freeze your strawberries beforehand on a parchment-lined tray to keep them from sticking together.
Step 2: Blend Everything to Perfection
Add your frozen strawberries, sugar (or alternative), lemon juice or zest, and that optional pinch of salt to your high-powered blender. Blend everything together, scraping down the sides as needed, until the mixture is smooth, thick, and gloriously scoopable—almost like soft serve.
Step 3: Adjust & Serve
Taste the sorbet! If it needs more sweetness or you’d like a bolder lemon zing, add a splash more and blend again. For traditional-style sorbet, transfer the blended mixture to a lidded container and freeze for at least 1–2 hours to firm up further, or enjoy immediately for a softer, super-chilled treat.
Pro Tips for Making Strawberry Sorbet
- Ultimate Strawberry Selection: Use summer-ripe, deeply fragrant strawberries for a sorbet that tastes like pure sunshine—frozen at their peak, they’ll deliver the most stunning flavor and color.
- Blender Magic: If your blender struggles, let the strawberries soften for just a few minutes, or add a teaspoon of water or sweetener to get things moving—slow and steady blending wins the race!
- Smoothest Texture: For velvety smooth sorbet with zero seeds, pass the blended mixture through a fine-mesh sieve before serving or freezing.
- Sweetness Check: Taste before serving—since berries vary in sweetness, you can always add an extra bit of sugar or lemon for the flavor you crave.
How to Serve Strawberry Sorbet
Garnishes
Dress up each bowl of Strawberry Sorbet with fresh mint sprigs, thinly sliced strawberries, or a grating of lemon zest for a colorful and inviting touch that makes this treat feel extra special.
Side Dishes
Pair your sorbet with crisp almond biscotti, buttery shortbread cookies, or a bowl of fresh mixed berries for a vibrant, light dessert course that’s as refreshing as it is elegant.
Creative Ways to Present
Scoop Strawberry Sorbet into halved hollowed lemons or mini dessert cups for a playful presentation, or layer it in parfait glasses with coconut whipped cream for a show-stopping finale to any meal!
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Strawberry Sorbet to an airtight container placed in the coldest part of your freezer; press a piece of parchment or wax paper against the surface before sealing to minimize icy crystals.
Freezing
This sorbet freezes beautifully for up to a month—just remember to let it sit at room temperature for 10–15 minutes to soften before scooping if it becomes too firm.
Reheating
Sorbet is best enjoyed fully chilled, straight from the freezer—no reheating required! If it’s a bit too icy, simply let it rest on the countertop until it’s scoopable again.
FAQs
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Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries are actually ideal for this recipe—they blend up into an almost instant sorbet and lock in all that peak-season strawberry flavor. If using fresh berries, just freeze them until solid first for the best texture.
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Do I need an ice cream maker to make Strawberry Sorbet?
Nope! If you have a high-powered blender, you can make this sorbet entirely by blending frozen berries. If you only have a standard blender, let the berries soften a bit before blending and then freeze or churn for the classic sorbet texture.
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How do I prevent my sorbet from getting icy?
Be sure to use the proper amount of sugar (or syrup), which acts as a natural “anti-freeze” to keep the sorbet smooth. Covering the surface with parchment also helps minimize ice crystals in the freezer.
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Can I use other fruits in this recipe?
Definitely! While Strawberry Sorbet is a classic, you can swap in nearly any berry or soft fruit. Mango, raspberry, or even a mix will produce delicious, colorful results—just keep the ratios the same for best texture.
Final Thoughts
If you’re looking for a vibrant, fuss-free treat to capture that perfect summer mood, you have to try this Strawberry Sorbet. With just one taste, you’ll see why it’s a favorite in my kitchen—it’s refreshing, wholesome, and so simple, you’ll want to make it again and again. Can’t wait for you to enjoy a scoop!
Print
Strawberry Sorbet Recipe
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 3 cups 1x
- Category: Dessert
- Method: Blending, Churning
- Cuisine: Modern
- Diet: Vegetarian
Description
Indulge in the refreshing sweetness of homemade Strawberry Sorbet. This simple recipe requires just a few ingredients and a blender, resulting in a delightful frozen treat that’s perfect for hot summer days.
Ingredients
Strawberry Sorbet:
- 3 cups strawberries (360g)
- 1/4 cup sugar of choice (pure maple syrup, white sugar, xylitol, etc.)
- 2 tsp lemon juice or zest of 1 lemon
- optional pinch salt
Instructions
- Prepare the Ingredients: Remove the stems from the strawberries and freeze them if not already frozen.
- Blend the Ingredients: In a high-speed blender, combine the strawberries, sugar, lemon juice or zest, and a pinch of salt. Blend until smooth to achieve a sorbet texture.
- Churn the Sorbet: If using a regular blender, allow the berries to thaw before blending. Transfer the mixture to an ice cream machine and churn according to the manufacturer’s instructions.
Notes
- Experiment with variations like Lemon Sorbet or Chocolate Sorbet.
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 20g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg
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