This Strawberry Sorbet is a naturally sweetened frozen treat perfect for a hot day!
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.
This Strawberry Sorbet 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 can’t be beat.
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 and is best enjoyed immediately. The strawberry sorbet recipe should be made as-is, but you can customize the way you enjoy it! Here are a few ideas to get you started:
- Serve with a few mint leaves 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
If you make this naturally sweetened Strawberry Sorbet, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
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- 2 pounds strawberries, stems and leaves removed
- 1/4 cup fresh squeezed lemon juice
- 1 cup raw honey
Place all ingredients in a food process 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.