Strawberry Sorbet Recipe | Easy Refreshing Summer Dessert
Warm afternoons, family picnics, and sweet cravings often call for something light, fruity, and refreshing. A strawberry sorbet is the perfect answer to all of that. Unlike heavy desserts loaded with cream or chocolate, sorbet brings out the natural sweetness of fruit in a frozen, melt-in-your-mouth way. Strawberries, with their natural juiciness and vibrant red color, make one of the best bases for sorbet. What’s even better is that you can prepare this dessert at home with very minimal ingredients—no ice cream machine required.
Not only is strawberry sorbet refreshing, but it’s also dairy-free, vegan-friendly, and a great way to enjoy strawberries when they’re in season. Whether you’re serving it as a light dessert after dinner, a palate cleanser during a multi-course meal, or simply indulging in a guilt-free frozen treat, strawberry sorbet has the power to satisfy both kids and adults alike.
Ingredients Needed
Here’s a simple breakdown of what you’ll need along with approximate calorie counts per serving:
| Ingredient | Quantity | Calories |
|---|---|---|
| Fresh Strawberries | 4 cups (about 1 lb) | 200 |
| Granulated Sugar | ¾ cup | 580 |
| Lemon Juice (fresh) | 2 tbsp | 8 |
| Water | ½ cup | 0 |
Step-by-Step Cooking Instructions
- Prepare the Strawberries
- Wash the strawberries thoroughly, remove the stems, and cut them into halves.
- Make the Simple Syrup
- In a small saucepan, combine sugar and water.
- Heat on medium flame until the sugar dissolves completely, then remove from heat and let it cool.
- Blend Everything Together
- In a blender or food processor, combine strawberries, cooled sugar syrup, and lemon juice.
- Blend until the mixture is completely smooth.
- Strain (Optional)
- If you prefer a silky-smooth texture, pass the mixture through a fine-mesh sieve to remove seeds.
- Freeze the Mixture
- Pour the mixture into a shallow dish or loaf pan.
- Freeze for 30 minutes, then stir with a fork to break up ice crystals. Repeat every 30 minutes for about 2–3 hours until the sorbet is fully set and fluffy.
- Serve
- Scoop into bowls or cones and enjoy your homemade strawberry sorbet!
Tips for Customizing the Recipe
- Boost Flavor: Add a splash of balsamic vinegar or a few fresh mint leaves while blending for a gourmet twist.
- Sugar-Free Option: Replace sugar with honey, agave syrup, or a sugar substitute.
- Extra Creaminess: Add half a banana before blending for a slightly creamier texture.
- Boozy Sorbet: Mix in 1–2 tbsp vodka or white rum before freezing to keep the sorbet extra scoopable.
Nutritional Information (per ½ cup serving)
| Nutrient | Amount |
|---|---|
| Calories | ~145 |
| Carbohydrates | 36 g |
| Sugar | 30 g |
| Fat | 0 g |
| Protein | 1 g |
| Fiber | 2 g |
| Sodium | 2 mg |
Serving Suggestions
- Serve scoops in a chilled glass with fresh mint leaves for an elegant dessert.
- Pair with chocolate brownies or shortbread cookies for a sweet contrast.
- Use as a topping for pancakes or waffles instead of syrup.
- Scoop into champagne glasses and top with sparkling wine for a refreshing summer cocktail.
Strawberry Sorbet
Course: Uncategorized4
servings10
minutes4
hours145
kcalIngredients
4 cups fresh strawberries (about 600 g) – ~200 calories
¾ cup granulated sugar – ~580 calories
½ cup water – 0 calories
1 tablespoon lemon juice – ~4 calories
Directions
- Wash, hull, and slice the strawberries.
- In a saucepan, combine sugar and water. Heat until sugar dissolves, creating a simple syrup. Let it cool.
- Blend strawberries, lemon juice, and the cooled syrup until smooth.
- Strain mixture through a fine mesh sieve to remove seeds (optional).
- Pour into a freezer-safe container. Freeze for 4 hours, stirring every 30 minutes for the first 2 hours to prevent large ice crystals.
- Scoop and serve chilled!
Recipe Video
Notes
- For the best flavor, use ripe, fresh strawberries during peak season. If using frozen strawberries, let them thaw slightly before blending to ensure a smooth texture.
FAQs
1. Do I need an ice cream maker to make strawberry sorbet?
No, you can make strawberry sorbet without an ice cream maker. Simply freeze the mixture in a shallow dish and stir every 30 minutes until it reaches the right consistency.
2. Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work perfectly. Just make sure to thaw them slightly before blending for a smoother texture.
3. How long does homemade strawberry sorbet last in the freezer?
It can last up to 2–3 weeks in an airtight container, but it’s best enjoyed within the first week for the freshest flavor.
4. How can I make my sorbet creamier?
Adding a small amount of honey, agave syrup, or even a splash of lemon juice can improve texture and prevent it from becoming too icy.
5. Is strawberry sorbet healthy?
Yes, it’s naturally lower in fat compared to ice cream and rich in vitamin C. Just keep in mind the sugar content if you’re watching your intake.
Conclusion
Strawberry sorbet is one of those desserts that balances simplicity and indulgence beautifully. With just a handful of ingredients, you can create a frozen treat that looks stunning, tastes incredible, and fits into almost every diet preference. It’s light, fruity, and versatile enough to be enjoyed as a casual family dessert or a sophisticated dinner party addition. Next time strawberries are in season, skip the store-bought tubs and whip up your very own homemade sorbet—you’ll taste the difference in every spoonful.
