This easy Strawberry Sorbet is a healthy, naturally sweetened frozen treat perfect for a hot day! With just 3 ingredients, this recipe makes a great dairy free ice cream alternative!
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I see you out there in the summer heat.
Maybe you’re pulling weeds, mowing the lawn, going to the beach, riding your bike, taking the kids to all the activities (there are so many activities), or trying to avoid the gnat cloud while trying to grill some dinner.
No matter what you’re doing, you’re getting sweaty, dreaming of air conditioning, and wondering just how often it’s acceptable to go to the neighborhood ice cream shop.
The answer to that question is every day. Every day is acceptable for the ice cream shop. Buuuuut if you are like me you love too many desserts to eat just ice cream every day.
Why this is the best strawberry sorbet
This strawberry sorbet recipe is naturally sweetened with honey, making it a healthier alternative to ice cream or even regular sorbet. No processed sugar here! If you can find fresh picked berries DO IT because that color and flavor can’t be beat.
I just love the bright red color in this sorbet, which is best achieved with those freshly picked berries. You can also find me using up fresh picked strawberries in strawberry chia jam, strawberry spinach salad, and honey vanilla summer fruit salad!
Strawberry picking season in Wisconsin usually only runs for a couple weeks in June, so keep your eyes open! These rosy strawberries are bursting with flavor and just begging to be made into this easy sorbet.
Because of the honey the strawberry sorbet is creamy and soft, so don’t plan to let it sit around for a long time before eating. It will scoop easily from the container straight out of the freezer and is best enjoyed immediately.
- Fresh strawberries
- Lemon juice
How to make strawberry sorbet
- Place all ingredients in a food processor and puree
- Transfer to a freezer bag and chill in the refrigerator for a few hours
- Pour the mixture into an ice cream maker and churn for 30 minutes or according to manufacturer’s instructions
- Transfer to a freezer safe container and freeze until semi-firm
Wash your strawberries
Strawberries carry some of the most pesticides you’ll find on fresh produce, making it important to buy organic and/or clean them thoroughly before eating. You can do this by simply placing them under running water (turning as needed), or soaking in a solution of 4 parts water, 1 part vinegar for 20 minutes.
How to hull strawberries
It’s important to remove the leafy greens and white core of your strawberries before making strawberry sorbet. I like to use this little strawberry huller (<– affiliate link) to easily remove the stems from the strawberries before throwing them in the food processor. They’re so cheap and easy that I can have a few and enlist my kids to help to make it super fast!
The best ice cream maker for sorbet
I find a good ice cream maker to be a necessity of summer. I used to have this attachment for my KitchenAid mixer, but this stand-alone Cuisinart Ice Cream Maker has been making my life so much easier for the last few summers, and is a great option if you don’t have a stand mixer!
Tips for serving
- Serve with a few mint leaves, basil, or a bit of chocolate bark
- Swirl into a yogurt bowl
- Leave unfrozen and spoon over cheesecake or brownies
- You could experiment with other natural sweeteners (I have not tested this) such as maple syrup or coconut nectar
Sorbet is usually a sugar sweetened fruit and water combination. It is a dairy free frozen treat option for anyone who doesn’t eat ice cream!
This sorbet is naturally sweetened with honey, making it a healthy dessert option that will still satisfy your sweet tooth!
Believe it or not, sorbet and sherbet are two different things. Sorbet is detailed above, while sherbet usually has dairy in it, making it creamier (and harder to make vegan!)!
Homemade sorbet will last for up to 2 months in the freezer. If your sorbet has a lot of ice build up you can always scrape it off, but this is a sign that it is starting to lose quality.
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
- 2 pounds strawberries, stems and leaves removed
- ¼ cup fresh squeezed lemon juice
- 1 cup raw honey
- Place all ingredients in a food processor and puree.
- Transfer the strawberry mixture to a gallon zip top freezer bag and chill in the refrigerator a few hours until cold.
- Carefully cut one corner off the plastic bag and squeeze the mixture into an ice cream maker. Churn according to manufacturer’s instructions. I churned mine for about 30 minutes.
- Transfer the churned sorbet to a freezer safe container, cover, and freeze until semi-firm. Scoop and serve immediately, returning any unused portion to the freezer as soon as possible.