Best Strawberry Sorbet
Summer brings warm weather and kids out of school, always asking for snacks. And I try to keep fun frozen treats ready, like this 3-ingredient strawberry sorbet, for whenever they need a quick refreshment. Packed with the natural sweetness of ripe strawberries, a tangy twist of lemon, and the creamy richness of coconut milk, this homemade sorbet is a healthier alternative to store-bought options with processed sugar. Plus, the best part is that you can make it without an ice cream maker. The same goes for this mango sorbet, watermelon sorbet and frozen peach yogurt!
Ingredients
Frozen strawberries – You can use fresh or frozen strawberries. If using fresh, here’s how to freeze strawberries. Since strawberry season is short, this is a great way to enjoy delicious strawberries year round. You should totally try these strawberry popsicles too! Coconut milk – while you can make fruit sorbet with just the fruit and lemon or lime juice, the addition of coconut milk results in a smoother creamier consistency in the sorbet. Fresh Lemon juice – It enhances the flavor of the strawberries, creating a more vibrant and zesty flavor. It also helps prevent the sorbet from becoming too icy, resulting in a softer and more enjoyable texture. You can also use orange juice if you prefer. Honey or maple syrup (optional) – add depending on desired sweetness level.
Step-by-Step Instructions
Equipment
You don’t need an ice cream machine to make this strawberry sorbet! But you do need a high-powered food processor or blender to break up the frozen strawberries. I highly recommend using a food processor if you have one as the wider and more shallow bowl makes it easier to scrape down the sides during processing. My husband got me this food processor several years ago because I want to start making more bliss balls for snacks, and I can’t live without it now! If you’re looking for the best blender, I’ve had my Vitamix for 7+ years and it’s worth every penny! Be sure to use the tamper that comes with it!
Storage
Transfer the sorbet to a freezer-safe container. Smooth the surface and add a layer of plastic wrap or parchment paper on top to minimize ice crystals from forming. Close the lid and freeze for up to a month. Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
