Description
A refreshingly simple and naturally sweet strawberry sorbet made with fresh or frozen strawberries, sugar, and lemon juice. This easy no-churn recipe requires just a blender and minimal prep, perfect for a cool, fruity dessert any time of year.
Ingredients
Scale
Ingredients
- 3 cups strawberries (360g), hulled and frozen or fresh
- 1/4 cup sugar of choice (pure maple syrup, white sugar, xylitol, etc.)
- 2 tsp lemon juice or zest of 1 lemon
- Optional pinch of salt
Instructions
- Prepare Strawberries: Remove the stems from the strawberries. If not already frozen, freeze them until solid to create the ideal texture for sorbet.
- Blend Ingredients: Using a high-speed blender like a Vitamix, combine the frozen strawberries, sugar, lemon juice or zest, and the optional pinch of salt. Blend until the mixture is smooth and creamy, resembling sorbet consistency.
- Alternative Method: If you don’t have a high-speed blender, allow the frozen strawberries to thaw slightly until they can be processed in a regular blender. Then transfer the blended mixture to an ice cream machine and churn following the manufacturer’s instructions for best results.
- Serve: Serve immediately for a soft sorbet or freeze for an additional 1-2 hours for a firmer texture before serving.
Notes
- You can substitute sugar with natural sweeteners like maple syrup or xylitol depending on your dietary preferences.
- Adding a pinch of salt enhances the strawberry flavor but is optional.
- If you don’t have an ice cream maker, the high-speed blender method is the easiest way to achieve a smooth sorbet texture without churning.
- For more tartness, increase lemon juice slightly or add lemon zest for extra brightness.
- Store leftovers in an airtight container in the freezer for up to one week.
Nutrition
- Serving Size: 1/2 cup
- Calories: 70
- Sugar: 14g
- Sodium: 5mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
