Strawberry Sorbet
Since summer is packed with kids’ activities and warm weather, this Strawberry Sorbet is the perfect refreshing treat to enjoy on the go. I prep it in just 15 minutes plus some chill time using frozen fruit, honey, and a splash of lime juice. It’s light, and perfect for pool parties, picnics, and backyard BBQs.
I started making strawberry sorbet last summer when the kids kept asking for something cold and sweet every single day. I didn’t want to keep handing out ice cream, so I grabbed the strawberries we had sitting in the fridge and gave it a try. It was way easier than I expected, and honestly, I couldn’t believe I hadn’t made it before. It’s sweet, a little tangy, super refreshing, and the best part is there’s no ice cream machine needed, kind of like my peaches and cream ice cream recipe.
Table of contents
What makes this strawberry sorbet so great is that it’s totally dairy free, made without processed sugar, and has zero weird stuff in it. Just a few ingredients like strawberries, raw honey, lime juice, and a little zest, and you’ve got a sweet treat everyone loves, no matter their age. And if you have extra strawberries sitting around, I just posted my whipped strawberry butter. That one’s a must-try too!
Why you will love this recipe
- All the sweet flavor, none of the dairy: This isn’t ice cream and that’s exactly the point. I make it with strawberries, raw honey, and lime – no dairy, no processed sugar, no preservatives, that’s right.
- Quick to make, no machines needed: I blend everything in just 15 minutes with frozen fruit, and a splash of warm water. Then it chills until it’s firm and scoopable. Yum!
- Cool treat with real fruit flavor: It’s sweet, slightly tart, and so cool on a hot day. I love making this when I want a treat that’s light but still tastes like actual strawberries.
- A freezer treat everyone can enjoy: When I made this last week for a pool party, the kids and adults were all over it. I mean, who can say no to a healthy frozen treat that actually tastes amazing?
What you will need
- Fresh or frozen strawberries: I prefer using fresh strawberries that I freeze myself, especially when I can get them from a local grower, but frozen strawberries store-bought make this sorbet recipe extra easy and quick.
- Lime juice and zest: I love using both the juice and zest of fresh lime because they add a zesty flavor that really enhance the sweetness of the berries.
- Raw honey: I use a little raw honey to sweeten it naturally without processed sugar.
- Water: Just a splash of warm water for blending.
How to make
Freeze the fruit: If I’m using fresh strawberries, I wash, hull, and lay them out on a tray. Then I freeze them until they’re completely solid, usually about 2 hours.
Blend: I add the frozen strawberries to my food processor or blender and blend until they start to break down. I pour in a little warm water to help loosen it up and keep blending until it’s smooth.
Add flavor: I stir in the honey and blend again, then add the lime juice and zest. I taste it here and sometimes add a bit more honey if the berries aren’t very sweet.
Freeze and serve: Once it’s blended and smooth, I transfer the sorbet to a freezer-safe container and freeze it for 1 to 2 hours, or until firm. Then I scoop and serve.
Expert tip
Blend slowly for creaminess
When I’m making this strawberry sorbet recipe, I always take my time blending to get it super smooth. What do I mean by that? Well, I start with just a little warm water and only add more if the fruit isn’t moving. I know, it’s tempting to pour in too much right away, but that can make the texture icy instead of creamy. I stop and scrape down the sides a few times so everything gets evenly blended. It takes a minute or two, but it’s worth it for that soft and scoopable finish. My kids even notice the difference when I do it right!
More tips to consider:
- I always let the sorbet sit out for about five to ten minutes after freezing so it softens up just enough to scoop. Then I give it a quick stir to smooth it out before serving.
- You can use whole strawberries for this. No need to slice them up, just make sure to pop off the stems and leaves first.
- Sometimes I grab a bag of frozen strawberries. No washing or trimming needed, and it cuts my prep time in half.
- I keep a freezer-safe container just for homemade ice cream and sorbet. It makes storing frozen treats easy all summer long and keeps everything fresh.
- When I use frozen strawberries, I let them sit for a few minutes on the counter before blending. That way I can break them into chunks and my blender doesn’t have to work so hard.
Recipe variations:
- Mango strawberry sorbet: I blend 1 cup of frozen mango with the strawberries for a tropical twist. The combo is super smooth and naturally sweet, no extra sugar needed.
- Citrus swap: When I want a different flavor, I use fresh orange juice instead of lime. About 2 tablespoons adds a nice brightness without being too tart.
- Strawberry minty: I toss in a teaspoon of chopped fresh mint before blending. It gives the sorbet a cool and refreshing finish that’s perfect for hot days.
- Make it spicy: For a fun surprise, I add a tiny pinch of red pepper flakes. It doesn’t make it hot, but it gives the sorbet a little edge that always gets people guessing.
- Sugar-free: For a no-sugar version, I use a sugar substitute like stevia or monk fruit. I start with a small amount, like half a teaspoon, and adjust if needed.
Serving suggestions:
When the weather gets warm, I love serving this strawberry sorbet as a light dessert after dinner or as an afternoon treat while the kids are playing outside. It pairs perfectly with a slice of my strawberry pie or a big spoonful of whipped cream on top. If I’m making brunch or a lighter lunch, I’ll serve a small bowl alongside my strawberry spinach salad for a sweet and fresh finish.
For parties or something a little more fun, I scoop the sorbet into popsicle molds and make fruity frozen pops the kids always love. You can also add fun toppings like shredded coconut or sprinkles, or even layer it into a strawberry shortcake for a twist on a classic dessert.
How to store
- Refrigerate: I don’t usually refrigerate the sorbet since it’s meant to be frozen, but if I do need to store it short-term before freezing, I keep it in the fridge for up to a day. Just know the texture will be softer and more like a thick smoothie.
- Freezing: Once it’s blended, I transfer the sorbet to a freezer-safe container and freeze it for 1 to 2 hours if I want it scoopable. For longer storage, I keep it sealed and frozen for up to a week.
Frequently asked questions
If it turns out too icy, it’s usually because I added too much water or didn’t blend it long enough. I’ve made that mistake before when I was in a hurry. Now I take my time and add water just a little at a time to keep the texture soft and smooth.
Yes, I always taste the mixture before freezing it. Sometimes the berries are a little tart, especially if they’re frozen, so I’ll add an extra teaspoon or two of honey or maple syrup to balance it out. It’s easy to adjust based on how sweet your fruit is.
I use a simple freezer-safe container with a lid. Sometimes I use a loaf pan and just cover it with plastic wrap, but I also have one container I keep just for homemade ice cream and sorbet. It makes scooping easier and keeps the texture nice.
Homemade no-churn ice cream recipes:
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Strawberry Sorbet
Ingredients
- 16 oz strawberries fresh or frozen
- 2 tablespoons honey optional – or maple syrup
- 1/4 cup warm water or warm strawberry juice – as needed
- 1 lime juiced and zested⠀
Instructions
- If you are using fresh strawberries, arrange them on a tray and freeze them until completely solid. This will take about 2 hours.
- Next, add the frozen strawberries to the bowl of a food processor or heavy-duty blender and blend until smooth. ⠀
- Add warm water to loosen the sorbet, and use a spatula to press the fruit to the bottom of the processor.
- When smooth blend in the honey, taste, and add more if needed. Blend in the lemon juice and zest.
- Transfer the sorbet to a freezer-safe container and freeze for 1-2 hours or overnight. Serve and enjoy!
Notes
Blend slowly for creaminess
When I’m making this strawberry sorbet recipe, I always take my time blending to get it super smooth. What do I mean by that? Well, I start with just a little warm water and only add more if the fruit isn’t moving. I know, it’s tempting to pour in too much right away, but that can make the texture icy instead of creamy. I stop and scrape down the sides a few times so everything gets evenly blended. It takes a minute or two, but it’s worth it for that soft and scoopable finish. My kids even notice the difference when I do it right!More tips to consider:
- I always let the sorbet sit out for about five to ten minutes after freezing so it softens up just enough to scoop. Then I give it a quick stir to smooth it out before serving.
- You can use whole strawberries for this. No need to slice them up, just make sure to pop off the stems and leaves first.
- Sometimes I grab a bag of frozen strawberries. No washing or trimming needed, and it cuts my prep time in half.
- I keep a freezer-safe container just for homemade ice cream and sorbet. It makes storing frozen treats easy all summer long and keeps everything fresh.
- When I use frozen strawberries, I let them sit for a few minutes on the counter before blending. That way I can break them into chunks and my blender doesn’t have to work so hard.