Lose the ice cream maker and go for this creamy, healthy Strawberry Sorbet, instead! It’s quick and easy to blend up frozen strawberries, citrus juice and zest, and a sweetener, then freeze in a loaf pan. This is the best recipe if you’re looking for a refreshing treat in the hot summer months.
Homemade Strawberry Sorbet Recipe
Strawberries might just be one of the most used fruits.
I mean, who doesn’t love chocolate-covered strawberries, Strawberry Banana Smoothies, strawberry rhubarb pie, or even Strawberry Overnight Oats?!?
But this strawberry sorbet recipe is on another level.
A few ingredients, like frozen strawberries, sweetener, and citrus, transform into an irresistibly creamy concoction for a frozen dessert that cools you down when the weather is too hot to handle.
AND, you only need a food processor, loaf pan, and a freezer. No ice cream machine is required.
Did I mention you can whip it up in 5 minutes then let the freezer do the work!? It’s a bit like frozen strawberry lemonade but with all the natural flavors of the fresh fruit.
If you are a fan of this recipe, be sure to try Peach Sorbet, Mango Sorbet, Lime Sorbet, and Lemon Sorbet for weathering the summer heat.
Bonus! This easy Sorbet Recipe gives you the perfect base to use with different fruit, as well.
Ingredients
The simple ingredients you need to make this easy strawberry sorbet recipe include:
- Strawberry. You can buy a bag of frozen strawberries at the grocery store, or take time to freeze strawberries when they’re in season. To do this, stock up on fresh strawberries next time there’s a sale. The quality of the strawberries is the most important thing for this recipe.
- Sweetener. How much you use is up to you and depends on how sweet the berries are. You can make your own simple syrup, which is equal parts water and sugar, or go for agave nectar, honey, or even maple syrup.
- Citrus. Either lemon or lime works, but you need fresh lemon juice, not the bottled kind. You’ll also want the lime or lemon zest for the best results.
- Mint. While you don’t have to use any, it adds a nice touch when serving.
How to Make Strawberry Sorbet?
The easy steps for making the best strawberry sorbet are simple to follow:
Blend Ingredients
Combine the frozen strawberries, the simple sugar syrup (or whatever sweetener you choose), and the lemon or lime juice and zest in a food processor or high-speed blender.
Process the sorbet for around minute or two. Make sure you scrape the sides every 20 to 30 seconds. This ensures all of the fruit gets mixed well.
You’re looking for a smooth, creamy texture and no chunks of strawberry left.
Taste the puréed strawberry mixture. If needed, add more sweetener.
Freeze the Sorbet
Once blended, pour the strawberry purée mix into a 9″×5″ loaf pan. Spread it around with a spatula so it’s as smooth as possible on top.
Freeze the sorbet mixture for at least 4 hours. You can also leave it in overnight.
Be sure to let the pan sit at room temperature for a few minutes before serving to soften it up. If you’d like, top your bowl with a fresh mint sprig.
How is sorbet different from sherbet?
Despite their similarities of both being frozen, fruit-based desserts, sorbet and sherbet are different because sherbet has added dairy products and sorbet does not. But, you don’t need an ice cream maker for either, and they are both healthy snacks when you’re craving something sweet.
How do I make sorbet creamy?
To make a creamy sorbet, be sure to thoroughly blend the mixture before freezing it. If any chunks of fruit remain, you’ll lose that smooth texture. The creamier, the better on a hot day!
What makes a good sorbet?
The best-kept secret to a good sorbet is ripe, flavorful fruit in the right proportions, and properly blending the base. Fruit frozen in season is preferable for its maximum natural flavor, and be sure to make your own simple syrup.
Why is there ice in my homemade sorbet?
If you find large ice crystals in your sorbet, you might have included too much water in the base. Be sure to add the right amount of each ingredient, including the sweetener, for the creamiest frozen treat.
Expert Tips and Tricks
- Fresh is best. Raid your local grocery store or farmers market when strawberries are in season and freeze them yourself.
- Plan ahead. Sorbet can be kept in the freezer for weeks, so make a batch early to have on hand.
- Do a taste test. Some fruit is naturally sweeter, so check after blending to see if additional sweetener is needed.
- Top if off. Make this strawberry sorbet fancy with a sprig of mint.
- Chill out. You’ll find it easier to scoop the sorbet after it sits at room temperature for a couple of minutes.
More Sorbet Flavors
Look no further for the perfect summer treat than any of these healthy and refreshing sorbet recipes. After you’ve made this 3-ingredient strawberry sorbet, you’ll want to try one of these next.
Mango Sorbet and Peach Sorbet are also made with fresh fruit and so satisfying.
But Lemon Sorbet and Lime Sorbet are crisp and always hit the spot.
This Sorbet Recipe is the best foundation to come up with your own fruit flavors!
Other Frozen Treats
When the weather gets hot, it’s great to have a few cold and refreshing treats ready to enjoy.
Adults will LOVE a Frozen Peach Sangria, Watermelon Margarita, Mango Margarita, or a Frozen Mojito. ( and the kiddos will go crazy for a Frozen Lemonade!)
You can also make Fruit Smoothies, like a Spinach Fruit Smoothie or a Peach Banana Smoothie, Strawberry Ice Cream, Black Forest Ice Cream, or even these Strawberry Watermelon Popsicles.
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Lemon Sorbet Recipe
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Ingredients
- 16 oz. strawberry chunks frozen
- ¼-½ cup agave nectar honey, or simple syrup*
- 1 Tbsp. lime or lemon juice freshly squeezed
- 1 tsp. lemon zest or lime
- Mint for serving, optional
Instructions
- Add the frozen strawberries, ¼ cup sweetener, juice and zest to a large food processor or blender. Blend for a minute or two, scraping down the sides every 20-30 seconds, or until completely smooth and there are no visible chunks of fruit remaining. Add additional sweetener 1 tablespoon at a time, blending well after each addition, until your desired level of sweetness is reached.
- Transfer to a 9×5-inch metal loaf pan and spread it out using a spatula until it’s in an even layer.
- Freeze for at least 4 hours or up to overnight. Let sit at room temperature for 1-2 minutes before serving with a sprig of mint, if desired. Enjoy!
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
