Description
Strawberry Sorbet is a light, dairy-free frozen dessert made with fresh or frozen strawberries, a touch of lemon juice, and natural sweeteners. This easy homemade sorbet is smooth, fruity, and incredibly refreshing—perfect for hot summer days or when you want a quick, healthy treat. With just a few ingredients, this no-churn strawberry sorbet is a must-try for berry lovers.
Ingredients
- 1 lb fresh or frozen strawberries, hulled
- 1/2 cup granulated sugar (or honey, maple syrup, or sweetener of choice)
- 1 tablespoon lemon juice
- 1/4 cup water (reduce slightly if using frozen strawberries)
- Optional: pinch of salt, fresh mint leaves for garnish
Instructions
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If using fresh strawberries, wash and hull them. If using frozen, let them thaw slightly.
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In a blender or food processor, combine strawberries, sugar, lemon juice, and water. Blend until completely smooth.
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Taste and adjust sweetness or lemon juice as needed.
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(Optional) Strain the mixture through a fine mesh sieve to remove seeds for a smoother texture.
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Chill the mixture in the fridge for at least 1 hour if not already cold.
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If using an ice cream maker: Churn according to the manufacturer’s instructions until the sorbet is firm and scoopable.
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If not using an ice cream maker: Pour into a shallow dish and freeze, stirring every 30 minutes for 2–3 hours to break up ice crystals.
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Once firm, serve immediately or store in a freezer-safe container until ready to enjoy.
Notes
- Add fresh mint or basil for a refreshing twist.
- Mix in raspberries or a splash of balsamic vinegar for added depth.
- For a tropical variation, blend in pineapple or mango.
- Let frozen sorbet sit at room temperature for 5–10 minutes before scooping.
- Use banana or coconut milk for a creamier texture (more like sherbet).
