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This strawberry sorbet recipe has the best fruity flavor and frosty texture! It’s easy and impresses everyone.
Here’s a simple summer dessert that’s easy but impressive: Strawberry Sorbet! The flavor is like taking a bite of 100 strawberries at once: sweet, pure, and tangy. The frosty texture is like an Italian strawberry gelato: cold and creamy, with just the right robust vibrancy to each bite. We dare you to serve this to someone who doesn’t exclaim, “Wow!” Even better: it takes just a few minutes of hands on time.
Ingredients for this strawberry sorbet recipe
No need to grab a store-bought pint of strawberry sorbet. This recipe is quick and simple with just a few ingredients! You’ll also need a blender and an ice cream maker (more on that below). The only ingredients you’ll need are:
- Fresh strawberries
- Lime juice
- Sugar
All you need to do? Blend the strawberries, lime and sugar with a little ice, then freeze the mixture in an ice cream maker for about 20 minutes. It comes together so quickly, it’s perfect as an easy breezy summer dessert.
Best method: an ice cream maker
An ice cream maker is the best tool for the job with sorbet! It’s a great investment, and you can use it to make sorbets and ice creams all year round. Here’s the 2 quart ice cream maker we use. It’s a great gift idea, too! Use it as a housewarming present or a fun surprise for ice cream lovers. We’ve had ours for years and it holds up well.
Want more sorbet recipes? Try Mango Sorbet, Lemon Sorbet, Lime Sorbet, Raspberry Sorbet, Pineapple Sorbet, or Watermelon Sorbet).
No churn method for strawberry sorbet
Don’t have an ice cream maker? You can make strawberry sorbet using this no churn method for a less smooth version that still tastes great.
Pour the sorbet mixture into a loaf pan and freeze for 3 hours. Stir to fully incorporate any icy bits, then smooth out the top. Freeze for at least 1 hour, until mostly solid, then serve. This variation tastes best the day of making: we don’t suggest storing it because the texture becomes icier the longer it is stored.
Storing leftovers and make ahead tips
Here’s the thing: homemade sorbet is best the day it is made. The texture is ultra creamy and frosty right out of the ice cream maker. You can freeze it a few hours, but if you leave it overnight it becomes very solid. Here are a few tricks to working with leftovers:
- Line the storage container with parchment paper. This helps so the sorbet doesn’t freeze to the edges of the container and makes it easier to defrost.
- Make the strawberry sorbet up to 2 hours in advance of serving. It will start to freeze at the edges, so you may need to stir a bit before serving. The texture will be nicely solid at this point and easy to scoop into balls.
- Leftovers save 1 week, but defrost at room temp for about 30 minutes. Make time to leave it out the container on the counter until it defrosts. (Of course, you could microwave it for a few seconds: but it’s risky!) Don’t expect it to be like store-bought sorbet, which stays softer in the freezer.
More strawberry desserts
Whipping up desserts with strawberries is our favorite: these berries always deliver on flavor! Here are some of our top strawberry desserts:
- Try Fresh Strawberry Pie
- Go for Classic Strawberry Crumble
- Opt for Classic Strawberry Shortcake
- Make a batch of Chocolate Covered Strawberries
Dietary notes
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
Easy Strawberry Sorbet
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 1 quart (4 cups or 8 servings) 1x
Description
This strawberry sorbet recipe has the best fruity flavor and frosty texture! It’s easy and impresses everyone.
Ingredients
- 2 pounds strawberries, hulled
- 1 cup granulated sugar
- 3 tablespoons lime juice
- 1 pinch kosher salt
- ½ cup ice
Instructions
Note: If using an ice crema maker, make sure the base of the ice cream maker is frozen overnight before making this recipe.
- Place the strawberries in a food processor or high-powered blender and puree. Add the sugar, lime juice, salt and ice and puree until smooth. (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.)
- Ice Cream Maker Method: Pour the mixture into an ice cream maker and freeze for 20 to 25 minutes. The texture will be very frosty and creamy at this point. Serve immediately. Or, line a container with parchment paper and freeze up to 2 hours day of. Store in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 20 to 30 minutes before scooping.
- No Churn Method: Use this no-churn method for a less smooth version that still tastes great. Pour the sorbet mixture into a loaf pan and freeze for 3 hours. Stir to fully incorporate any icy bits, then smooth out the top. Freeze for at least 1 hour, until mostly solid, then serve. This variation tastes best the day of making: we don’t suggest storing it because the texture becomes icier the longer it is stored.
- Category: Sorbet
- Method: Frozen
- Cuisine: Dessert
- Diet: Vegan
great incentive for me to get out my ice cream maker, I might even add a bit of rum to this, as a very fun evening cocktail, thank you!
Let us know if you have any questions!