Go Back

Easy Homemade Strawberry Sorbet

This simple, four-ingredient Strawberry Sorbet is bursting with fresh fruit flavor, offering a perfect, refreshing, and naturally vegan treat to cool down on hot summer days. It's easy to make without an ice cream maker.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Freezing Time 0 minutes
Total Time 15 minutes
Course: Dessert, Frozen Treat
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 3 cups water
  • 5 cups fresh or frozen strawberries cleaned and quartered (about 2 pounds)
  • 2 tbsp lemon juice or lime juice

Equipment

  • Medium-sized saucepan
  • Large bowl
  • Blender or food processor
  • Freezer-safe container

Method
 

  1. Step 1: Prep Your Strawberries: Rinse strawberries under cool water. If fresh, hull and quarter them. If frozen, add directly (ensure roughly cut if whole). Set aside.
  2. Step 2: Make the Simple Syrup: In a medium saucepan, combine 3 cups water and 1 cup sugar over medium-high heat. Stir constantly until simmering and sugar dissolves completely (a few minutes).
  3. Step 3: Let it Cool: Remove saucepan from heat and let the syrup cool completely. This can take an hour or two, or use an ice bath to speed it up.
  4. Step 4: Combine Everything: Once the syrup is cool, pour it into a large bowl. Add the 2 tablespoons of lemon or lime juice and the prepared strawberries.
  5. Step 5: Blend Until Smooth: Carefully pour the mixture into your blender or food processor (in batches if needed). Blend until perfectly smooth with no strawberry bits, scraping down sides.
  6. Step 6: Freeze Your Sorbet: Pour the smooth mixture into a freezer-safe container (like a loaf pan). Cover tightly and freeze for at least 6 hours, preferably overnight, until solid enough to scoop.
  7. Step 7: Scoop and Enjoy!: Let the frozen sorbet sit at room temperature for a few minutes before scooping. Serve and enjoy!

Notes

You can swap strawberries for other berries like raspberries or blueberries, use lime or orange juice instead of lemon, or add a hint of mint, basil, or vanilla extract. Ensure the simple syrup cools completely before blending and blend until perfectly smooth for the best texture. Allow adequate freezing time, ideally overnight. If it freezes too hard, let it soften slightly before scooping. Store leftovers in an airtight container in the freezer for up to 2 weeks; the texture may harden over time.