Strawberry Sorbet

This strawberry sorbet is an easy dessert bursting with sweet strawberry flavor that will cool you down on even the hottest of days.

Jump to Recipe

Is there anything more refreshing than a bowl of icy strawberry sorbet on a hot day? With juicy strawberries being the stars of the show, this sweet concoction is easy to make with only a handful of simple ingredients.

Strawberry Sorbet Ingredients

Don't want to lose this recipe? Get it emailed to you directly! Enter your email below. Plus you'll get a free e-cookbook and amazing recipes sent to you daily.

Email *

Save This Recipe

If you’re looking for a refreshing, fruity dessert, strawberry sorbet is the perfect choice. Its taste is like a burst of summer in your mouth.

The sweetness of the ripe strawberries combines with just the right amount of tartness to create a balanced flavor profile. The texture is smooth and creamy but without the heaviness of traditional ice cream.

You’ll need:

For The Simple Syrup:

• ¾ cup of water
• ¾ cup of granulated sugar

For The Strawberry Base:

• 2 pounds of fresh strawberries, washed, tops removed and halved (or 2 pounds of frozen strawberries)
• 1½ tablespoons of freshly squeezed lemon juice
• 2 teaspoons of fresh lemon zest

Substitutions And Additions

FRESH FRUIT: You can add other raw fruits, such as fresh berries or fresh peaches, to the strawberries in this easy strawberry sorbet recipe.

How To Make This Strawberry Sorbet Recipe

Let’s walk through the easy steps to make this refreshing and fruity strawberry sorbet.

For The Simple Syrup

STEP ONE: Pour the water and granulated sugar into a 2 to 3-quart saucepan and heat over medium-high heat, stirring often. Once the sugar is completely dissolved, remove it from the heat and allow the syrup to cool completely.

For The Strawberry Base

STEP ONE: Add ½ of the capped strawberries to a blender. Blend on high until the berries are smooth. 

STEP TWO: Add the remaining strawberries, fresh lemon juice, and lemon zest. Blend until smooth.

STEP THREE: Lower the blender speed to low and drizzle in the simple sugar syrup.

STEP FOUR: Pour the strawberry sorbet mixture into a 9×5-inch loaf pan. Cover with plastic wrap and freeze for at least 6 hours up to overnight. Scoop and serve.

How To Serve

Enjoy this frozen dessert when the weather is hot. Add it to an ice cream cone, or chocolate chip cookie cup for a bit of extra crunch.

You can also serve it in a bowl with a scoop of whipped cream and a maraschino cherry on top.

Looking for other ways to use the spoils of your strawberry-picking adventures? Our strawberry lemonade and strawberry cream cheese pie are two more ways to enjoy these juicy gems.

MORE STRAWBERRY RECIPES

Cake Recipes

Strawberry Cake

Roll Cakes

Strawberry Roll Cake

Storage

Here are some helpful tips on how to store your homemade strawberry sorbet:

IN THE FRIDGE: Homemade sorbet must be kept frozen and will melt if kept in the fridge. 

IN THE FREEZER: Keep any leftovers of this homemade strawberry sorbet covered in plastic wrap or in an airtight container in the freezer for up to 2 months.

There’s nothing quite like the cool, refreshing taste of this beautiful red strawberry sorbet on a hot summer day. This easy-to-make frozen treat is perfect for satisfying your sweet tooth and a great way to use up all the strawberries from strawberry picking or when you have a freezer full of berries.

More Recipes You’ll Love

• Strawberry Cake
• Strawberry Delight
• Strawberry Cobbler
• Strawberry Brownies
• Strawberry Shortcake Brownies
• Strawberry Freezer Jam
• Cotton Candy Ice Cream
• Peach Cobbler
• Strawberry Curd
• Strawberry Pie Bars
• Strawberry Rhubarb Cake
• Strawberry Lemon Blondies
• Cookie Monster Ice Cream
• Strawberry Cheesecake Poke Cake
• Strawberry Cake Mix Cookies
• Strawberry Swirl Cheesecake
• Strawberry Sheet Cake Cookies
• Strawberry Crunch Cupcakes
• Mint Chocolate Chip Milkshake
• Strawberry Cookies with Cream Cheese Frosting

Get Recipes on Pinterest

Follow Us

Strawberry Sorbet

5 from 2 votes

This strawberry sorbet is an easy dessert bursting with sweet strawberry flavor that will cool you down on even the hottest of days.

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 6 hours hours 20 minutes minutes

Servings 5 cups

Print RecipePin RecipeReview Recipe

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

Simple Syrup

• ¾ cup water
• ¾ cup granulated sugar

Strawberry Base

• 2 pounds fresh strawberries, washed, tops removed and halved (or 2 pounds of frozen strawberries)
• 1½ tablespoons freshly squeezed lemon juice
• 2 teaspoons fresh lemon zest

Instructions

 

Simple Syrup

• Pour the water and granulated sugar into a 2 to 3-quart saucepan and heat over medium-high heat, stirring often. Once the sugar is completely dissolved, remove from the heat and allow the syrup to cool completely.

Strawberry Base

• Add ½ of the capped strawberries to a blender. Blend on high until the berries are smooth.
• Add the remaining strawberries, lemon juice and lemon zest. Blend until smooth.
• Lower the blender speed to low and drizzle in the simple syrup.
• Pour the strawberry mixture into a 9×5 loaf pan. Cover with plastic wrap and freeze for at least 6 hours to overnight. Scoop and serve.

Notes

• Simple syrup is often used in cocktails and other recipes. It keeps well in the fridge for several weeks, so you could double or triple the batch and keep the leftovers for later.
• You can use a food processor instead of a blender to make the sorbet if you choose.
• If the sorbet is too frozen to scoop, allow it to sit at room temperature for up to 20 minutes to soften a little bit.

Nutrition

Calories: 875kcal | Carbohydrates: 221g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 20mg | Potassium: 1421mg | Fiber: 19g | Sugar: 195g | Vitamin A: 112IU | Vitamin C: 547mg | Calcium: 159mg | Iron: 4mg

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

Follow Us