Strawberry Sorbet

As the summer heat comes to its peak, I get more cravings for something cold and sweet, like ice cream, popsicles, custard, sorbet… the list goes on and on! So I thought it would be fun to take a stab at making my own fruit sorbet.


Sorbet is a healthy alternative to ice cream and can be a great way to sneak some fruit into your diet. It only uses a few simple ingredients and is dairy free. You can adapt this recipe for various kinds of fruit or berries, but you may need to adjust the sugar accordingly. An ice cream maker is not needed for this recipe so give it a shot. Enjoy!


Strawberry Sorbet

Yields: 8 servings


  • 2 quarts ripe strawberries (approximately 6 cups)
  • 1 cup sugar
  • Juice and zest of 1 lemon


1.) Cut off strawberry tops and place into blender or food processor. Blend for one minute at high speed, or until smooth.


2.) Next add the sugar, lemon juice and lemon zest into the blender and mix until combined. Strain mixture to remove seeds, if desired.


3.) Note: This step is optional. Pour strawberry mixture in ice cream maker and churn according to the manufacture’s instructions.

4.) Pour mixture into a shallow pan or freezer-safe container, cover and freeze until firm. When you want to enjoy the sorbet, defrost for a few minutes on the counter and scoop away!

20170626_172236Notes and Tips:


  • If you prefer a smoother texture to your sorbet, strain the mixture in a fine mesh strainer before pouring into a container for the deep freeze.
  • Feel free to add fresh mint to your sorbet for a fresh, summer dessert.
  • You can use frozen strawberries for this recipe, but let them thaw slightly before blending them. Fresh berries are the best though!
  • After the sorbet is frozen, it may be hard to scoop right out of the freezer. Let it sit for a few minutes on the counter and wet your ice cream scoop with warm water to get better sorbet scoops.




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