Strawberry Sorbet

This refreshing, homemade strawberry sorbet is the perfect treat for hot summer days or whenever you’re craving something sweet and fruity. Made with fresh strawberries, sugar, and a touch of lemon juice, this sorbet is bursting with vibrant flavor and is naturally vegan and gluten-free. Whether you’re using an ice cream maker or preparing it without one, the result is smooth, refreshing, and a crowd-pleaser.

Why You’ll Love This Recipe

This strawberry sorbet is incredibly easy to make and delivers that perfect balance of sweet and tangy flavors. The fresh strawberries shine through in every bite, and the addition of a little lemon juice adds just the right amount of brightness. Plus, it’s made with simple, natural ingredients that are easy to find. Whether you’re an experienced chef or just starting out in the kitchen, you can whip up this dessert with minimal effort. The best part? It’s a perfect dessert for all ages, and it’s great for any occasion, from casual weeknight dinners to summer parties.

Ingredients

1 lb (450 g) fresh strawberries, hulled and halved
¾ cup (150 g) granulated sugar
½ cup (120 ml) water
1 tablespoon lemon juice
Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make simple syrup: In a small saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let cool completely.

2. Blend strawberries: In a blender or food processor, add the hulled strawberries, lemon juice, and a pinch of salt. Blend until completely smooth.

3. Combine: Pour the cooled simple syrup into the strawberry purée and blend again until smooth and combined.

4. Strain (optional): For a smoother texture, strain the mixture through a fine mesh sieve to remove seeds.

5. Chill: Pour the mixture into a bowl, cover, and refrigerate for at least 2 hours or until thoroughly chilled.

6. Freeze:

   • With ice cream maker: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until thick and sorbet-like.

   • Without ice cream maker: Pour the mixture into a shallow dish and freeze. Every 30 minutes, stir the mixture vigorously with a fork to break up ice crystals. Repeat for about 2–3 hours until smooth and scoopable.

7. Serve: Let the sorbet sit at room temperature for a few minutes before scooping. Serve in bowls or cones.

Servings and timing

• Servings: 6 servings

• Prep time: 15 minutes (plus chill/freeze time)

• Cooking time: 5 minutes (for syrup)

• Total time: ~3 hours 20 minutes (including chilling and freezing)

• Kcal: ~120 kcal per ½ cup serving

Variations

• Berry Sorbet: Swap out the strawberries for other berries, such as raspberries, blueberries, or blackberries, for a different flavor.

• Lime Twist: Add lime juice instead of lemon juice for a zesty citrus twist.

• Minty Sorbet: Add a handful of fresh mint leaves while blending the strawberries for a refreshing mint flavor.

Storage/Reheating

• Storage: Store any leftover sorbet in an airtight container in the freezer. It will keep well for up to 1–2 weeks.

• Reheating: If the sorbet becomes too hard to scoop after being frozen, let it sit at room temperature for 5-10 minutes before serving to soften slightly.

FAQs

How do I make sorbet without an ice cream maker?

If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and freeze it. Stir it every 30 minutes for 2–3 hours to break up ice crystals, and you’ll get a smooth, scoopable sorbet.

Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries, but make sure to thaw them before blending so the texture remains smooth.

Is strawberry sorbet vegan?

Yes, this recipe is completely vegan, as it contains only fruit, sugar, and water.

Can I make this sorbet without sugar?

You can substitute the granulated sugar with another sweetener, like honey, agave syrup, or a sugar alternative like Stevia. Adjust the quantity to taste.

How long does strawberry sorbet last in the freezer?

Stored in an airtight container, it can last in the freezer for up to 2 weeks. However, it is best enjoyed fresh for the best texture.

How do I prevent the sorbet from becoming too icy?

Stirring the mixture every 30 minutes while freezing (if not using an ice cream maker) helps to break up the ice crystals and prevent an icy texture.

Can I add other fruits to this sorbet?

Yes, feel free to experiment with other fruits. Mango, peach, and pineapple would all make excellent additions or alternatives.

How do I make a smoother texture?

Straining the mixture after blending the strawberries helps remove the seeds and makes for a smoother sorbet. You can skip this step if you prefer a bit more texture.

Can I double the recipe?

Yes, you can double the recipe. Just make sure your container for freezing is large enough and that the mixture is evenly spread out for freezing.

Can I use a sweetened fruit juice instead of water?

Yes, you can use fruit juice (like orange juice or apple juice) instead of water to enhance the fruit flavor.

Conclusion

This strawberry sorbet is a delightful and simple dessert that will impress anyone who tries it. The fresh strawberries shine in this naturally sweet treat, and with just a few ingredients and easy steps, you can make a refreshing sorbet perfect for any occasion. Whether you use an ice cream maker or freeze it by hand, this homemade strawberry sorbet is sure to be a hit with family and friends!