Strawberry Sorbet

You only need four ingredients to make this delicious strawberry sorbet! Every spoonful is fresh, wholesome, and just the right amount of sweet.

It’s ideal for cooling off on hot days or cleansing your palate between courses.

Light, refreshing, and perfect for summer, you really can’t beat good strawberry sorbet.

Easy Strawberry Sorbet

There’s nothing quite like the taste of fresh strawberries. Luckily, this easy strawberry sorbet absolutely bursts with delicious flavor. 

That’s because it’s made with fresh strawberries. Add in a homemade simple syrup and a little lemon juice, and that’s it. Puree everything together, freeze, and enjoy! 

You really can’t get much easier than that. It’s a budget-friendly treat the whole family will love, and you can feel good about eating it.

Plus, this sorbet is vegan, and you can make it completely free of refined sugar with simple swaps.

Ingredients

Here are the four ingredients you need:

• Sugar – Granulated sugar is vital to the simple syrup. It sweetens everything up. You use a little less sugar than normal for a simple syrup. 
  
• Water – It makes the other half of the simple syrup. Use filtered water if you can. You use a bit more water in this recipe than you normally would for simple syrup since strawberries are already sweet.
  
• Fresh Strawberries – Choose ripe, in-season strawberries for the best flavor. However, you can use frozen strawberries in a pinch. They’re ideal for making sorbet in the middle of winter. 
  
• Fresh Lemon Juice – It has to be fresh for the best flavor. The touch of acidity really balances and brightens the whole sorbet. 

How To Make Strawberry Sorbet

Follow these simple steps to make this classic sorbet:

1. Make your simple syrup. Combine the sugar and water in a small saucepan over medium heat. Stir it until the sugar has completely dissolved, then remove it from the heat.

Let it cool completely. You can always make your simple syrup in advance.

2. Make the strawberry sorbet. Add the fresh strawberries to a blender or food processor. Blend until smooth. 

Add in the simple syrup and lemon juice juice. Blend to combine. 

3. Freeze. Pour your sorbet mixture into a shallow, freezer-safe dish. Cover it tightly with plastic wrap, ensuring the plastic touches the sorbet. 

Freeze for a minimum of 5 hours or overnight. 

4. Enjoy! Use an ice cream scoop to serve yourself your delicious strawberry sorbet. Serve with a sprig of mint for added freshness. 

Tips For Success

Follow these simple sorbet tips, and you can’t go wrong!  

• Give ’em a good soak. It’s easy to dive right in when you have delicious strawberries in front of you. But most have pesticides on them, so you want to wash them. Soak them in 4 parts water and 1 part vinegar for 20 minutes. Then, rinse them in cold water and you’re good to go.

• Fresh is best. You can definitely make this recipe with frozen berries. But fresh strawberries are sweeter and easier to work with.  

• Is your sorbet too hard to scoop? Don’t worry! Let it thaw for about 5 minutes at room temperature. Then, it should be much easier to work with. 

• Throw in some fresh herbs. You can add them right into the puree. Or you can use them as a garnish for serving. I love basil and mint with strawberries. And rosemary adds an unexpected savory twist. 

• Make it fruity! Add some more fruit. Strawberry mango sorbet has a nice ring to it. But you can use different berries, pineapple, kiwi, banana, or peaches. Whatever fruits you like!  

• Ditch the sugar. Instead of a traditional simple syrup, try it with honey and water. Use agave, coconut sugar, or maple syrup for a vegan option. 

How Long Does Sorbet Last in the Freezer?

Homemade sorbet can last for up to 2 months in the freezer. But it’s best to enjoy it within a month for the freshest taste and texture. 

Store it in a covered air-tight container, with a layer of plastic wrap directly touching the sorbet. The plastic wrap helps prevent significant ice buildup. 

You can scrape off any ice buildup and still enjoy your sorbet. Just know that lots of ice buildup means your sorbet is losing its freshness. 

More Strawberry Recipes

Strawberry Cheesecake
Strawberry Banana Smoothie
Strawberry Crunch Cake
Strawberry Daiquiri
Strawberry Bread

Strawberry Sorbet

Course: DessertCuisine: Italian

Servings

6

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

122

kcal

Freeze time

5

hours 

This strawberry sorbet is such an elegant dessert! Made with just four ingredients, it’s simple, wholesome, and so delicious!

Ingredients

• 3/4 cup sugar

• 1/2 cup water

• 4 cups fresh strawberries, hulled (about 1.5-2 pounds)

• Juice of 1 lemon

Instructions

• Combine the sugar and water in a small saucepan over medium heat. Stir until the sugar is completely dissolved. Remove from the heat and allow to cool to room temperature.
• Puree the strawberries in a blender or food processor until smooth. Blend in the cooled syrup and lemon juice.
• Pour the mixture into a shallow, freezer-safe container and cover with plastic wrap.
• Freeze overnight or for a minimum of 5 hours.
• Serve and enjoy!

Notes

• Ice cream maker method: Pour the cooled mixture into your ice cream maker. Churn according to the manufacturer’s instructions until it reaches a sorbet-like consistency.
• Is your sorbet too frozen? Let it sit at room temperature for 5-10 minutes for easy scooping.
• Storage: Store the sorbet in an air-tight container in the freezer for up to 2 months. Keep the plastic wrap in direct contact with the sorbet to minimize ice crystal formation.

Haley van der Ploeg

Haley van der Ploeg is a food writer and content creator for Beauty Eval, where she authors blog posts, creates recipes, and crafts tantalizing photos.

Haley is passionate about food and its ability to gather people across cultures, languages, and generations. She believes everyone can learn to cook.

Most days, you can find Haley reading, baking elaborate cakes, and hosting get-togethers for friends and family. If Haley isn't home, she’s probably on a plane jetting off to exciting adventures and new cuisines.

She lives with her husband in the Netherlands and has taught him that vegetables *can* taste good.

See Full Bio

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