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Strawberry Sorbet

overhead shot of Strawberry Sorbet being scooped out of a pan with an ice cream scooper
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 mins
Cook Time 5 mins
Freeze Time 6 hrs
Total Time 6 hrs 20 mins
Course Dessert
Cuisine American
Servings 5 cups
Calories 875 kcal


Simple Syrup

  • ¾ cup water
  • ¾ cup granulated sugar

Strawberry Base

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


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 9x5 loaf pan. Cover with plastic wrap and freeze for at least 6 hours to overnight. Scoop and serve.


  • 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.


Sodium: 20mgCalcium: 159mgVitamin C: 547mgVitamin A: 112IUSugar: 195gFiber: 19gPotassium: 1421mgCalories: 875kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 3gProtein: 6gCarbohydrates: 221gIron: 4mg