Strawberry Sorbet
This homemade strawberry sorbet is refreshing, naturally vegan, and bursting with pure strawberry flavor. With just 4 simple ingredients, it’s a perfect summer treat that’s healthier than store-bought versions and surprisingly easy to make!
Equipment
- Blender or food processor
- Ice cream maker (optional)
- Fine mesh strainer (optional)
- Mixing bowl
- Spatula
- Freezer-safe Container
Ingredients
- 2 pounds fresh strawberries hulled and chopped
- 3/4 cup granulated sugar adjust to taste
- 2 tablespoons lemon juice
- 1/4 cup water
- *Optional: 1 tablespoon vodka or rum to improve scoopability
Instructions
- Place chopped strawberries in a mixing bowl. Sprinkle with sugar and let sit for 30 minutes to draw out juices.
- Transfer the macerated strawberries, lemon juice, and water to a blender. Blend until smooth.
- Taste the purée and adjust sweetness if needed. It should taste slightly too sweet at room temperature.
- For smoother texture, strain the mixture through a fine mesh sieve into a clean bowl.
- Chill the mixture for at least 1 hour.
- With Ice Cream Maker: Churn according to manufacturer’s instructions until it reaches a soft-serve consistency.
- Without Machine: Pour into a shallow dish and freeze, stirring every 30 minutes until fully frozen (about 2–3 hours).
- Store in a sealed container with plastic wrap pressed on top to prevent ice crystals.
Notes
Use peak-season strawberries or high-quality frozen berries for best flavor.
Alcohol is optional but helps prevent the sorbet from freezing too hard.
For variations, try strawberry-basil or balsamic strawberry twists.
Nutrition
Calories: 130kcalCarbohydrates: 32gProtein: 1gSugar: 27g
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