Get ready to fall head-over-heels for this Strawberry Sorbet Recipe. It’s the ultimate way to turn sun-ripened strawberries into a cool, velvety treat that tastes like summer in every spoonful. Fresh berries, a hint of lemon, and just the right sweetness come together in pure fruity harmony. Whether you’re craving a light dessert, searching for a dairy-free option, or just want a burst of vibrant color on your table, this sorbet is your ticket to frozen bliss. Trust me, friends—after one bite, you’ll wonder why you ever bought sorbet at the store!
Ingredients You’ll Need
This Strawberry Sorbet Recipe keeps things wonderfully simple, relying on a handful of key ingredients that each play a starring role. Fresh strawberries deliver bold flavor and color, sugar creates that classic velvety texture, and lemon juice adds a zesty balance—every component matters!
- Fresh strawberries (1 pound, hulled): The heart of the sorbet; choose ripe, fragrant berries for the brightest flavor and color.
- Granulated sugar (¾ cup): Sweetens and softens the texture, giving more scoopable sorbet so it isn’t rock-hard.
- Water (½ cup): Used with sugar to make a simple syrup, ensuring the sugar blends in perfectly.
- Lemon juice (1 tablespoon): Adds a splash of tartness that wakes up the strawberry flavor and balances sweetness.
- Pinch of salt: Just enough to round out the flavors—don’t skip it!
How to Make Strawberry Sorbet Recipe
Step 1: Make the Simple Syrup
Set a small saucepan over medium heat, combine the granulated sugar and water, and stir gently. You’ll see the sugar dissolve into the water, forming a clear, sweet syrup—this usually takes about 2 to 3 minutes. Turn off the heat and let the syrup cool for a few minutes on the counter (this step guarantees a smooth sorbet without stray sugar crystals).
Step 2: Blend Everything Until Smooth
Add your hulled strawberries to a blender, then pour in the cooled simple syrup, squeeze in the lemon juice, and sprinkle in the pinch of salt. Blend everything together until the mixture is incredibly smooth and brightly colored. If you like your sorbet super silky, pour the mixture through a fine mesh strainer to remove seeds—totally optional, but oh-so-luxurious.
Step 3: Chill the Mixture
Pour the blended mixture into a bowl and refrigerate for at least 2 hours. Chilling is a secret weapon for the perfect Strawberry Sorbet Recipe: it helps the sorbet churn faster and sets the vibrant color. If you’re in a rush, you can even make this part a day ahead!
Step 4: Churn to Sorbet Perfection
Once the mixture is nice and cold, get out your ice cream maker. Pour the berry blend in, then let the machine work its magic according to the manufacturer’s instructions. You’ll know it’s ready when it thickens into a beautiful, scoopable sorbet—usually in about 20 minutes. If you’d like to add a splash of vodka or fruit liqueur, do it now for extra smoothness and flavor.
Step 5: Freeze Before Serving
Transfer the churned sorbet to a freezer-safe container, spread it evenly, and press a sheet of parchment or plastic wrap directly against the surface (this helps prevent icy crystals). Freeze for at least 2 more hours so it firms up completely. Once set, scoop generously and enjoy!
How to Serve Strawberry Sorbet Recipe
Garnishes
Sprucing up your Strawberry Sorbet Recipe is half the fun! Top each scoop with sliced fresh strawberries, a sprig of mint, or even a drizzle of balsamic glaze for a restaurant-style finish. A scatter of lemon zest adds extra zing and pretty color if you’re feeling fancy.
Side Dishes
This sorbet is fantastic on its own, but it also pairs beautifully with other summer desserts. Try serving alongside a buttery shortbread cookie, wafer rolls, or a fluffy coconut cake. For a party platter, offer a trio of sorbets—mix strawberry, mango, and lemon for a rainbow of flavor.
Creative Ways to Present
Think outside the bowl! Serve your sorbet in hollowed-out lemons or halved strawberries for a fun touch. Layer scoops in cocktail glasses with sparkling wine for a festive float, or make an elegant layered parfait with granola and whipped coconut cream. Little ones (and grownups!) love it sandwiched between two soft sugar cookies.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Strawberry Sorbet Recipe in a tightly sealed, freezer-safe container. Press parchment or plastic wrap onto the surface to minimize ice crystals. Enjoy within a week for maximum flavor and that just-churned texture.
Freezing
The sorbet will keep beautifully in the freezer for about one week. If you plan to store it longer, it may get slightly icy, but a quick stir with a fork before serving helps restore its creamy smoothness. Remember: a splash of vodka or liqueur in the base helps keep it extra scoopable, even after several days.
Reheating
Technically, you won’t be reheating, but if your sorbet is too hard to scoop, just let it stand at room temperature for 5–10 minutes. It will soften up nicely, making perfect spheres possible (and saving your wrists from a workout!).
FAQs
Can I make this Strawberry Sorbet Recipe without an ice cream maker?
Absolutely! Pour the blended and chilled mixture into a shallow dish. Freeze, stirring with a fork every 30 minutes until the mixture becomes fluffy and almost frozen. It won’t be quite as smooth as churned, but it’s still delicious and refreshing.
Can I use frozen strawberries instead of fresh?
Yes! Simply thaw the frozen strawberries before blending. This is a great way to enjoy sorbet any time of year, and sometimes frozen berries have even more concentrated flavor. Just make sure to drain any excess liquid if there’s a lot.
Can I reduce the sugar in this Strawberry Sorbet Recipe?
While you can cut the sugar slightly, keep in mind that sugar is important for texture as much as sweetness. Less sugar may lead to a harder, icier sorbet. If you try reducing, start by removing just a bit and see what works for your taste and texture preferences.
Will this recipe work with other fruits?
Absolutely! The base technique is perfect for raspberries, peaches, or blueberries. Just adjust sweetener and lemon to suit the fruit’s natural tartness, and be sure to strain fruits with lots of seeds for the smoothest results.
Is this Strawberry Sorbet Recipe vegan and dairy-free?
Yes! There’s no dairy or animal products at all in this recipe, making it naturally vegan, gluten-free, and allergy-friendly. It’s a crowd-pleaser for almost any gathering or dietary need.
Final Thoughts
If you’ve never tried making your own Strawberry Sorbet Recipe at home, now is the time to dive in—the results are nothing short of magical. With just fresh ingredients and a little patience, you’ll turn peak-season strawberries into a show-stopping dessert that everyone will crave. Don’t wait for a special occasion—treat yourself today!
Print
Strawberry Sorbet Recipe
- Total Time: 15 minutes (plus chilling and freezing time)
- Yield: 6 servings 1x
- Diet: Vegan
Description
Indulge in the refreshing taste of homemade Strawberry Sorbet—a dairy-free, vegan dessert perfect for summer. This easy recipe combines fresh strawberries, sugar, and a hint of lemon juice to create a delightful frozen treat.
Ingredients
Ingredients:
- 1 pound fresh strawberries (hulled)
- ¾ cup granulated sugar
- ½ cup water
- 1 tablespoon lemon juice
- pinch of salt
Instructions
- Prepare Simple Syrup: In a saucepan over medium heat, combine sugar and water. Stir until sugar dissolves (2–3 minutes).
- Blend Ingredients: In a blender, combine strawberries, cooled syrup, lemon juice, and salt. Blend until smooth.
- Strain Mixture: Pour through a fine mesh strainer to remove seeds, if desired.
- Chill: Refrigerate for at least 2 hours.
- Churn: Process in an ice cream maker until sorbet consistency.
- Freeze: Transfer to a container and freeze for 2 hours before serving.
Notes
- Enhance flavor with a splash of vodka or fruit liqueur.
- Use thawed frozen strawberries if fresh are unavailable.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 120
- Sugar: 24g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
