Sweet and refreshing Strawberry Sorbet is the perfect hot-weather goodie. It’s incredibly easy to make, even without an ice cream maker!
The fun slushie-like texture and sweet, cooling taste of strawberries make Strawberry Sorbet a big summer must-have! Fresh strawberries, lemon juice, and sugar blend together easily, and with or without an ice cream maker, the whole family will look forward to enjoying the sweet flavors of summer!
So Berry Chill
There are too many things to love about summer, and if you’ve never made fresh Strawberry Sorbet, get ready to add another thing to that list! We love to pick up strawberries wherever we can- the grocery store, the frozen food section, and farmer’s markets or fruit orchards- and as soon as I put more than one container in my basket the kids get so excited because they know we’ll be making sorbet. The sorbet is cool and creamy with a light refreshing taste that is just amazing for chasing the summer heat away.
Swap one sorbet for another when making Raspberry Bellinis and you’ve got the perfect summertime brunch drink, or mix up a treat for the whole family and make Fresh Strawberry Soda!
Other Recipes to Serve with Strawberry Sorbet
- Cake and ice cream are totally a thing, and why not double the strawberry fun with Strawberries & Cream Poke Cake!
- Strawberry Rhubarb Pie screams summer and is something everyone can’t wait to have!
Strawberries: You will need a couple of pounds of fresh, trimmed strawberries, or you can use frozen strawberries instead.
Sugar: Granulated sugar is needed for this sorbet.
Lemons: Pick up a couple of lemons to juice to bring even more bright freshness to this recipe.
How to Make Strawberry Sorbet
STEP ONE: Wash and trim the strawberries and then slice them in half. (If you use frozen strawberries, skip this step.) Add the strawberries, sugar, and lemon juice to a food processor and blend until smooth.
STEP TWO: If you do not have an ice cream maker, pour the strawberry mixture directly into a freezer-safe container and freeze it for at least 5 to overnight.
STEP THREE: If you use an ice cream maker, pour the strawberry mixture into the bowl and churn for 20 minutes (or for however long your machine’s directions state.) Afterward, scoop the sorbet into a freezer-safe container and freeze for 1-2 hours.
Tips for Success
- Don’t forget to pop your ice cream maker’s freezer bowl into the freezer one day before you make this sorbet. If the bowl isn’t frozen, the mixture won’t come out correctly when churned.
- If the sorbet becomes hard in the freezer, just let it sit on the counter for a few minutes to warm up and make it easier to scoop.
- Frozen strawberries are a great option to use in this recipe. Since they’re already trimmed, there is less to do to get the sorbet party started! They’re also handy when craving this sorbet, and it’s not strawberry season.
Can I use different fruits or berries to make sorbet?
Absolutely! Create sorbets using your favorite fruit or even a combination of fruit. A mixed berry sorbet is easy to do, especially if you choose frozen fruit because it’s easy to find. Other fruits, like grapes, mangos, and bananas, are lovely to make sorbets with, mainly because they contain a lot of pectin or fiber, which gives the sorbet that smooth, creamy texture and a big fruit taste. Watermelon and citrus fruits can be a little more challenging to make a sorbet from simply because they lack the necessary amount of pectin and fiber needed to make a creamy sorbet. Still, it’s also why they make such great popsicles!
Is sorbet better for you than ice cream?
As with any food, determining what is healthier depends on you! If you are vegan or allergic to dairy or gluten, this sorbet is a great choice because it contains no dairy or gluten. Sorbet is also low calorie and non-fat if that is something you look for in food, but it is high in added and natural sugar, which you may need to track. Sorbet contains less protein, vitamins, and minerals than ice cream, sherbet, or gelato.
Cool down with more delicious sweet treats!
- 2 Ingredient Banana Berry Ice Cream
- Strawberry Peach Popsicles
- No Churn Lemon Meringue Pie Ice Cream
- Boozy Strawberry Basil Lemonade Popsicles
- Cantaloupe Sherbet
- Ice Cream Maker (see note)
- 2 pounds strawberries (fresh or frozen)
- 1 1/4 cups granulated sugar
- 3 tablespoons lemon juice freshly squeezed
- If you're using an ice cream maker, put the freezer bowl into the freezer 1 day before making this sorbet.
- If you're using fresh strawberries, you need to rinse, dry, and hull them. Then cut the strawberries in half. Frozen strawberries can be used as is.
- Add the strawberries, sugar, and lemon juice to a blender or food processor. Cover and blend until smooth.
- Pour the mixture into the bowl of your ice cream maker. (see note) Churn the sorbet for 20 minutes or the churn time in the directions for your machine. It should have a soft consistency.
- Scoop the sorbet into a freezer-safe glass dish and freeze for 1-2 hours before serving.
- If you don’t have an ice cream maker, pour the strawberry mixture right into a freezer-safe container and freeze it for 5 hours to overnight.
- If the sorbet becomes hard to scoop in the freezer, let it sit out for a few minutes before serving.
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