Strawberry Sorbet

A light and refreshing alternative to ice cream, this strawberry sorbet is one of the best sweet treats for summertime. Fresh strawberries, sugar and a hint of acid are all you need to make this stunningly bright dessert that’s naturally dairy-free and has a delightful tang.

With just three simple ingredients and five minutes of prep time, this strawberry sorbet is a great way to cool off on a hot summer’s day.

Strawberry Sorbet Ingredients

• Lemon juice: Freshly squeezed lemon juice counteracts the sweetness of the sorbet. It adds a refreshing tang by enhancing the strawberries’ natural tartness.
• Strawberries: Using fresh strawberries results in a vibrant and delicious sorbet that hits all the right flavor notes.
• Sugar: This strawberry sorbet uses powdered sugar for a smooth and creamy sorbet—it’s also easier to mix in the blender compared with granulated sugar.

Directions

Step 1: Squeeze the lemons

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Roll your lemon on the counter with the palm of your hand. Cut the lemon in half and use a juicer to squeeze enough for 1/4 cup of lemon juice.

Step 2: Prepare the sorbet base

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Add lemon juice, freshly chopped strawberries (frozen works too) and confectioners’ sugar to your blender or food processor. Blend until the fruit is smooth and there are no visible chunks in the mix.

Editor’s Tip: For an extra smooth strawberry sorbet, strain the mixture through a fine mesh sieve to remove any seeds.

Step 3: Freeze the strawberry sorbet

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Transfer the sorbet to a freezer-safe container and freeze until firm, approximately four hours, stirring every 30 minutes to break up ice crystals.

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Strawberry Sorbet Variations

• Add herbs: Stir in finely chopped fresh basil or mint for an herbal twist.
• Mix in other fruits: Blend in raspberries or blueberries for a mixed berry sorbet.
• Add alcohol: A splash of vodka or champagne can add a fun, adult twist. It will also help keep the sorbet from freezing too hard.
• Grate in spices: Freshly grated ginger or 1/4 teaspoon of cardamom, cinnamon or allspice can up the ante of your strawberry sorbet.
• Use honey: Substitute some or all the sugar with honey for a different flavor profile.

How long does strawberry sorbet last?

This homemade strawberry sorbet will keep in the freezer for two to three months. However, it may start to form ice crystals within a month, so don’t wait too long to enjoy it!

Strawberry Sorbet Tips

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What are the best strawberries for making sorbet?

The sweeter the fruit, the sweeter the sorbet, is a good rule to follow when making sorbets, as all the flavor comes from the fruit you use. So make sure to pick the best, most aromatic strawberries available at the grocery store or farmers market.

Can you use granulated sugar instead of powdered sugar to make this strawberry sorbet?

Since this recipe doesn’t use a sugar syrup base, it’s best to stick to powdered sugar to achieve a creamy, non-grainy strawberry sorbet.

Can you use other acids instead of lemon juice?

You can swap out the lemon juice for some freshly squeezed lime or orange juice. Here’s how to easily juice your citrus in bulk. While citrus juices are most commonly used in sorbets, you can also try balsamic vinegar or apple cider vinegar for a unique twist—start off with a tablespoon and taste as you go to ensure the sorbet base flavor is to your preference.

Can you use an ice cream maker to make this strawberry sorbet?

Using an ice cream maker makes this simple strawberry sorbet even easier! Pre-chill the sorbet base for 24 hours in an airtight container in the fridge before adding it to the ice cream maker.