Strawberry Sorbet is a refreshing, naturally sweet frozen treat made from fresh strawberries, sugar, and a splash of lemon juice. It’s light, dairy-free, and the perfect dessert for a hot day or any occasion where you crave something fruity and refreshing. With just a few simple ingredients and minimal effort, you can make this vibrant, tangy, and sweet sorbet at home in no time!

Why You’ll Love This Recipe

This Strawberry Sorbet is incredibly simple to make, and it’s bursting with fresh strawberry flavor. It’s a perfect summer dessert or a healthy alternative to ice cream, made without any dairy, eggs, or artificial ingredients. The combination of sweet strawberries and a touch of lemon juice adds a balance of sweetness and brightness, making this sorbet both refreshing and satisfying. Plus, it’s naturally vegan and gluten-free, so it’s suitable for many dietary preferences.

Ingredients

• 4 cups fresh strawberries (hulled and halved)

• 1/2 cup granulated sugar (or to taste)

• 1 tablespoon lemon juice (freshly squeezed)

• 1/2 cup water

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

Directions

1. Prepare the Strawberries:

• Wash and hull the strawberries, removing the stems and leaves. Cut them in half for easier blending.

2. Blend the Ingredients:

• Place the strawberries, sugar, lemon juice, and water into a blender or food processor. Blend until smooth and fully combined. Taste the mixture and adjust the sweetness by adding more sugar if necessary.

3. Strain (Optional):

• For an extra-smooth sorbet, you can strain the blended mixture through a fine mesh sieve to remove any seeds and pulp. This step is optional, but it will result in a silky-smooth texture.

4. Chill the Mixture:

• Transfer the strawberry mixture to the refrigerator and chill for at least 30 minutes. This step helps the mixture freeze more evenly and ensures a smoother texture.

5. Freeze the Sorbet:

• If you have an ice cream maker, follow the manufacturer’s instructions to churn the mixture into sorbet. It should take about 20-25 minutes in the ice cream maker to reach a soft-serve consistency.

  No Ice Cream Maker? No problem! Pour the chilled mixture into a shallow dish or ice cube tray. Place it in the freezer and stir every 30 minutes for the first 2-3 hours until the sorbet becomes firm and fluffy. You can also use a fork to scrape and break up the ice crystals as it freezes, creating a light and airy texture.

6. Serve the Sorbet:

• Once the sorbet has reached the desired texture, scoop it into bowls or cones. Serve immediately for a soft-serve experience or let it freeze for an additional hour for a firmer consistency.

7. Enjoy!:

• Garnish the sorbet with fresh mint leaves or extra strawberry slices if desired. Enjoy the sweet, refreshing taste of homemade strawberry sorbet!

Servings and timing

• Servings: 4-6 servings

• Prep time: 10 minutes

• Chill time: 30 minutes

• Freeze time: 2-4 hours

• Total time: 2.5-4 hours

Variations

• Add Other Fruits: Experiment by adding other fruits, such as raspberries, blueberries, or mango, to create a mixed fruit sorbet. Blend them with the strawberries for a unique flavor combination.

• Use Honey or Agave: For a more natural sweetener, you can use honey or agave syrup instead of granulated sugar. Adjust the sweetness to your liking.

• Minty Sorbet: Add a few fresh mint leaves to the blender for a refreshing minty twist to the sorbet. Strain the mixture afterward to remove the mint leaves.

Storage/Reheating

• Freezing: Store leftover sorbet in an airtight container in the freezer for up to 1-2 weeks. Be sure to cover the surface with plastic wrap or parchment paper to prevent ice crystals from forming.

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

FAQs

1. Can I use frozen strawberries for this sorbet?

Yes! Frozen strawberries work perfectly fine for this recipe. You may need to adjust the water amount slightly, as frozen strawberries tend to release more liquid. Let them thaw a bit before blending.

2. Can I make this sorbet without an ice cream maker?

Yes! You can make sorbet without an ice cream maker by using the freeze-and-stir method. Just freeze the mixture in a shallow dish or ice cube tray, stirring every 30 minutes until the sorbet reaches your desired consistency.

3. How do I make the sorbet sweeter?

If you prefer a sweeter sorbet, you can increase the sugar or add another sweetener, such as honey, agave, or maple syrup. Taste the mixture before freezing to ensure the sweetness is to your liking.

4. Can I make this sorbet ahead of time?

Absolutely! You can make this sorbet in advance and store it in the freezer until ready to serve. Just allow it to thaw slightly before serving if it becomes too hard.

5. How can I make a creamier sorbet?

If you want a creamier texture, you can add a small amount of coconut milk, cashew cream, or almond milk to the mixture. This will create a smoother and more velvety texture.

Conclusion

This homemade Strawberry Sorbet is a refreshing, fruity, and light treat that’s easy to make and perfect for any occasion. The natural sweetness of the strawberries, combined with a hint of lemon and a silky texture, makes it a delicious, guilt-free dessert. Whether you’re cooling off in the summer or enjoying a sweet bite anytime, this vegan and dairy-free sorbet is sure to become a favorite. Enjoy a scoop of pure strawberry goodness!

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