Easy Strawberry Sorbet

This is my back-pocket summer dessert: a bright, scoopable strawberry sorbet that tastes like a farmers’ market decided to throw a party in your freezer. Four main ingredients, one blender, and it somehow tastes fancier than it should. The trick is a tiny squeeze of lemon for sparkle and a splash of vodka to keep it soft (totally optional, promise). You can churn it if you’re that person. You can also dump it into a pan and go live your life while it freezes. Both roads lead to pink perfection.

My husband calls this “strawberry snow,” which makes our kiddo shriek with delight and chase the freezer like it’s a Disney parade. One time we ate it straight from the pan at 9 a.m. after a rough night of teething. No regrets. It’s become our “company’s coming” move because it looks impressive, but it’s really just me tossing berries and sugar in a bowl while trying to remember where I left the measuring spoons.

Why You’ll Love This Easy Strawberry Sorbet

– It’s basically strawberries, but colder and more dramatic. Fresh, clear, not heavy.
– No ice cream maker needed (though if you have one, go wild).
– Uses not-great supermarket berries and somehow turns them into a show-off dessert.
– Only 10 minutes of hands-on time; the freezer does the rest.
– Naturally dairy-free, egg-free, gluten-free, and weeknight-friendly.
– It scoops like a dream thanks to a tiny splash of vodka. Or skip it and go classic.

How to Make It

Grab about 1 1/2 pounds of ripe strawberries. Hull them (yes, the green tops go bye-bye), slice in half, and toss with 3/4 cup sugar and a tiny pinch of salt. Let that sit 15–30 minutes until syrupy—this is where the magic happens and the berries basically make their own strawberry elixir.

Blend the whole situation until smooth. Squeeze in 2 tablespoons lemon juice. If you like a super silky sorbet, strain out the seeds—if not, live a little. Optional but clutch: 1 tablespoon vodka to keep it scoopable later. No, you won’t taste it. Yes, it helps.

From here, two paths:
– Churn: Chill the puree (20–30 minutes in the fridge if you’re impatient), then churn per your machine’s instructions. Freeze 2–3 hours to firm up.
– No-churn: Pour into a shallow metal pan. Freeze 3–4 hours, scraping and stirring every 30–45 minutes until fluffy and sorbet-y. If you forget a stir, same—just let it soften a few minutes before scooping.

Yields about 1 quart. Tastes like summertime even on a Tuesday.

Ingredient Notes

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– Strawberries: Fresh is lovely; frozen totally works. If using frozen, let them thaw 10–15 minutes so your blender doesn’t file a complaint.
– Sugar: It’s not just sweet—sugar keeps sorbet from turning into a fruit ice block. Go too low and it gets icy. 3/4 cup hits the sweet spot.
– Lemon juice: The little lightning bolt. Balances sweetness and makes the strawberry flavor pop. Don’t skip unless you like flat-tasting sorbet.
– Salt: Just a pinch. It makes everything taste more, well, strawberry.
– Vodka (optional): A tablespoon keeps it scoopable straight from the freezer. Skip it for kiddo-friendly or use a splash of gin for a secret garden vibe.
– Vanilla or herbs (optional): 1/2 teaspoon vanilla or a few basil/mint leaves blended in—amazing. Once tossed in too much mint and it tasted like toothpaste, so… go light.

Recipe Steps

1. Hull and halve 1 1/2 lb strawberries; toss with 3/4 cup sugar and a pinch of salt in a bowl.
2. Rest 15–30 minutes until the berries release syrup and the sugar mostly dissolves.
3. Blend until silky; add 2 tbsp lemon juice (and 1 tbsp vodka, optional).
4. Strain through a fine mesh sieve for ultra-smooth texture (optional).
5. Chill 20–30 minutes, then churn per machine directions OR pour into a shallow pan for no-churn.
6. Freeze until scoopable (2–3 hours churned; 3–4 hours no-churn), then serve.

What to Serve It With

– Shortbread cookies or almond biscotti for crunch.
– A drizzle of balsamic glaze if you’re feeling fancy.
– Dark chocolate shards. Strawberries + chocolate = forever.
– Spoon into a glass of prosecco for instant party.
– Over Greek yogurt for breakfast and balance (wink).

Tips & Mistakes

– Let the berries macerate. Skipping the rest makes the texture icy.
– Taste before freezing. If it doesn’t taste slightly too sweet, add a bit more sugar—cold mutes flavor.
– Don’t drown it in water. If the blender stalls, use just a splash.
– Forgot to stir no-churn? Let it sit 5–10 minutes, then scrape and fluff.
– Too icy? Blend in 1–2 tablespoons corn syrup or honey next time to improve body.

Storage Tips

Pop leftovers into a lidded container, press parchment right on the surface, and freeze up to 2 weeks. It scoops best if it sits on the counter 5–10 minutes. Eating it straight-from-the-tub cold is a personality trait and, yes, it’s 100% acceptable for breakfast—especially with yogurt and granola.

Variations and Substitutions

– Mixed Berry: Swap in raspberries/blueberries/blackberries. Strain the seedy ones.
– Mango-Lime: Use mango and lime juice; cut sugar to 1/2 cup if mango is super ripe.
– Honey or Maple: Sub for part of the sugar (up to half). Texture stays nicer if you keep at least some granulated sugar.
– Low-Sugar: Reduce sugar to 1/2 cup and add 1–2 tbsp corn syrup to fight iciness.
– Boozy: A tablespoon of elderflower liqueur or limoncello is wildly good.
– Herb-Forward: Blend a few basil or mint leaves; start small and taste.
– Citrus Twist: Add lemon zest for a louder zing.

Frequently Asked Questions

Easy Strawberry Sorbet

This bright, 4-ingredient strawberry sorbet is ultra-refreshing, naturally fruity, and simple to make. Use an ice cream maker for the silkiest texture, or try the no-churn method for an easy, scoopable treat.

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Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pound fresh strawberries, hulled
• ▢ 0.75 cup granulated sugar adjust to taste if berries are very sweet
• ▢ 0.25 cup water for simple syrup
• ▢ 2 tablespoon fresh lemon juice brightens flavor
• ▢ 0.125 teaspoon fine sea salt optional, enhances sweetness

Instructions

Preparation Steps

• Make syrup: In a small saucepan over medium heat, stir the water and sugar just until the sugar fully dissolves and the liquid turns clear, 3 to 5 minutes. Remove from heat and cool to room temperature.
• Blend: Add strawberries, lemon juice, and salt to a blender. Purée until completely smooth.
• Combine: Pour the cooled syrup into the strawberry purée and blend briefly to combine. For an ultra-smooth sorbet, strain through a fine-mesh sieve to remove seeds.
• Chill: Cover and refrigerate the base until cold, about 1 hour, for best churning results.
• Freeze: Churn in an ice cream maker according to the manufacturer’s directions, then freeze until firm. No-churn option: Pour into a shallow pan, freeze 3 to 4 hours, whisking or scraping with a fork every 30 to 45 minutes to break up ice crystals.

Notes

Sweetness will vary with your berries; taste the purée and add a little more sugar if needed. A tablespoon of light corn syrup or a splash of vodka can further reduce iciness, but both are optional. Let the sorbet sit at room temperature for a few minutes before scooping for the best texture.