Strawberry Sorbet

This strawberry sorbet is a refreshing, fruity dessert that’s perfect for warm days. It’s smooth, naturally sweet, and full of fresh strawberry flavor. I love making it when I want something light yet satisfying, and it’s one of the easiest frozen desserts I can prepare at home.

Why You’ll Love This Recipe

I love how this sorbet is simple, vibrant, and naturally delicious. It uses only a few ingredients, doesn’t require dairy, and can be made without an ice cream maker. The result is a bright, tangy-sweet treat that’s both cooling and guilt-free. I also like that it’s vegan and gluten-free, making it great for sharing with anyone.

Ingredients

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

• Fresh strawberries, hulled

• Granulated sugar

• Lemon juice

• Water

Directions

1. I start by blending the strawberries until smooth, creating a puree.

2. In a small saucepan, I combine sugar and water, heating until the sugar is completely dissolved to make a simple syrup.

3. I stir the lemon juice into the strawberry puree, then add the cooled simple syrup.

4. I pour the mixture into a shallow dish and freeze, stirring with a fork every 30 minutes until it becomes light and icy, about 3–4 hours. (If I’m using an ice cream maker, I churn it according to the manufacturer’s instructions.)

5. I serve the sorbet immediately for a softer texture, or freeze longer for a firmer consistency.

Servings and timing

This recipe makes about 4 servings. It takes me around 10 minutes to prepare, plus 3–4 hours of freezing time.

Variations

I sometimes add a handful of fresh mint leaves when blending for a refreshing twist. For a tropical flavor, I replace some of the strawberries with mango or pineapple. If I want it sweeter, I increase the sugar slightly, or for a lower-sugar version, I use honey or maple syrup.

storage/reheating

I store strawberry sorbet in an airtight container in the freezer for up to 2 weeks. Before serving, I let it sit at room temperature for a few minutes to soften.

FAQs

Can I use frozen strawberries?

Yes, I thaw them first so they blend smoothly.

Do I need an ice cream maker?

No, I often make this by hand, stirring as it freezes to create a smooth texture.

How can I make it creamier?

I sometimes add a small splash of coconut milk to the puree before freezing.

Can I reduce the sugar?

Yes, but sugar helps with texture, so reducing it may make the sorbet harder once frozen.

What can I serve with strawberry sorbet?

I like pairing it with fresh fruit, shortbread cookies, or a drizzle of chocolate sauce.

Conclusion

This strawberry sorbet is one of my favorite frozen desserts because it’s refreshing, easy, and full of pure fruit flavor. I love how it’s simple enough for everyday enjoyment but special enough for entertaining, especially on warm days.