Strawberry Sorbet

Strawberry Sorbet is a light, refreshing, and naturally sweet dessert made with just a few ingredients and tons of vibrant berry flavor. It’s the perfect frozen treat for hot days—or anytime I want something fruity and cool without the heaviness of ice cream. With no dairy and no eggs, it’s a simple and satisfying dessert I love coming back to.

Why You’ll Love This Recipe

I love this recipe because it’s quick, easy, and incredibly refreshing. It only takes a handful of ingredients, and the strawberries really shine. It’s smooth, perfectly sweet, and a great dairy-free option that’s still creamy in texture. Whether I serve it in a cone, a bowl, or layered with fresh fruit, it’s always a hit.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fresh or frozen strawberries, hulled
granulated sugar (or honey/maple syrup)
lemon juice
water
optional: pinch of salt, fresh mint for garnish

directions

1. If using fresh strawberries, I wash and hull them. If frozen, I thaw them slightly to make blending easier.

2. I combine the strawberries, sugar, lemon juice, and water in a blender or food processor and blend until smooth.

3. I taste the mixture and adjust the sweetness or lemon as needed.

4. I pour the mixture through a fine mesh strainer to remove seeds (optional but gives a smoother texture).

5. I chill the mixture in the fridge for at least 1 hour if it’s not already cold.

6. I churn it in an ice cream maker according to the manufacturer’s instructions, or pour it into a shallow dish and freeze, stirring every 30 minutes for 2–3 hours to break up ice crystals.

7. Once it’s firm but scoopable, I serve it immediately or freeze it until ready to enjoy.

Servings and timing

This recipe makes about 4 servings. Prep time is 10 minutes, plus 1 hour chill time and about 2–3 hours for freezing if not using an ice cream maker.

Variations

Sometimes I add a few fresh mint leaves to the blender for a cool twist. I’ve also mixed in raspberries or a splash of balsamic vinegar for extra depth. For a tropical version, I blend in a bit of pineapple or mango with the strawberries.

storage/reheating

I store the sorbet in a freezer-safe container for up to 1 week. It may harden after freezing, so I let it sit at room temperature for 5–10 minutes before scooping. There’s no reheating—just thaw slightly and enjoy!

FAQs

Can I make this without an ice cream maker?

Yes, I freeze the mixture in a shallow dish and stir it every 30 minutes until smooth and scoopable—about 2–3 hours.

Can I use frozen strawberries?

Absolutely. I thaw them slightly so they blend more easily and reduce the added water a bit.

Is this recipe vegan?

Yes, it’s naturally vegan as long as I use sugar or a plant-based sweetener like maple syrup.

Can I use a sugar substitute?

Yes, I’ve used honey, agave, and even erythritol for a lower-sugar version. Just adjust to taste.

How do I make it creamier?

For a creamier texture, I sometimes add a little banana or a splash of coconut milk—though it becomes more like a sherbet at that point.

Conclusion

Strawberry Sorbet is a sweet, fruity, and refreshing dessert that’s as easy to make as it is to enjoy. With bold strawberry flavor and a cool, smooth finish, it’s one of those treats that never goes out of style. Whether I serve it on its own or pair it with other fruits or desserts, it’s always a light and lovely way to end a meal.