In this guide, I will teach you how to make strawberry sorbet In A Blender . I have a strong feeling that you already know the answer to your question. But I’ll go over the details of the steps involved in making strawberry sorbet, and I hope to give you a little help along the way.
If you like strawberries, this is the sherbet for you! It doesn’t have a bunch of fake sweetener in it and it doesn’t taste store-bought.
2-Ingredient Strawberry Sorbet
Want to know how to make sorbet? This deliciously refreshing and smooth strawberry sorbet recipe could not be more simple. No ice cream maker or churning needed!
Let’s Make Sorbet!
This method or making sorbet is quick and simple. And you only need two ingredients: frozen strawberries and pure maple syrup. Toss both into your blender and enjoy your strawberry sorbet immediately, or freeze for about an hour if you want that perfect looking sorbet scoop. It is sophisticated enough for adults but also a crowd pleaser with the kids. My two toddlers love to make this recipe with me and devour it right away. No time for freezing for my girls.
Strawberries are in peak season now which is why I decided to feature them in this strawberry sorbet recipe. But you could make homemade a sorbet recipe out of any frozen fruit. Strawberries are one of my favorite fruits since they are naturally tart and sweet. I only add a bit of sweetener to this recipe to enhance the sweetness slightly. Strawberries are not only nature’s candy but they are high in vitamin C and a great source of folate.
In this recipe you can use frozen strawberries or freeze them yourself. To freeze, wash and dry thoroughly and then remove stems and leaves. Lay on a baking sheet lined with parchment paper or wax paper allowing room between each strawberry so they don’t stick together. Once frozen you can continue to store in your freezer in a freezer-safe bag or container as opposed to on the baking sheet (to save space).
When selecting fresh strawberries, choose shiny, firm strawberries with a bright red color. The caps should be fresh, green and intact. And always avoid shriveled, mushy or leaky strawberries. You can store them in your refrigerator for 1-3 days. Be sure not to wash them until just before you are ready to eat them.
Strawberry Sorbet & Wine
This strawberry sorbet will pair wonderfully with Pinot Grigio white wine which is ideal for the warmer months ahead. And the first National Pinot Grigio Day just happens to be this Friday, May 26th. So, to kick off Memorial Day weekend, grab a spoon and a glass (or two) of Pinot Grigio and let the official start of summer sink in.
Once I deliver baby #3 in July I plan to double up on this strawberry sorbet + Pinot Grigio pairing. Until then I will happily serve to my rooftop guests on hot summer nights. People just go crazy for recipes with sorbet and white wine! And this whole scene just screams “let the summer begin!”
Now, you know how to make sorbet easily! I hope this recipe inspires you to try homemade strawberry sorbet recipe. It really is the easiest summertime dessert. I have also made it with frozen mangos and even with frozen blueberries. Both worked wonderfully.
2-ingredient strawberry sorbet
- Total Time: 2 mins
- Yield: 3-4 1x
- Diet: Vegan
This refreshing vegan, grain-free and gluten-free strawberry sorbet dessert is simple and sweet. It is lightly sweetened and incredibly smooth. You can make this sorbet recipe with mango as well.
- 2 cups frozen strawberries, unsweetened*
- 1-2 tablespoons pure maple syrup**
- Blend the frozen strawberries and maple syrup. Use the blender’s tamper or plunger to push the strawberries into the blades safely. Taste and add more sweetener if desired.
- Enjoy immediately or transfer to a freezer-safe container lined with parchment paper and smooth top with a spoon. Cover securely and freeze for 1-2 hours for perfectly rounded scoops. Do not over-freeze.
* If you are using a high speed blender then put the strawberries in straight from the freezer. I have a KitchenAid Pro Series blender. You don’t want to over-mix or it will become liquid. If you are using a regular blender then you might want to allow the strawberries to thaw out for 5-10 minutes at room temperature before blending.
** I prefer 1 tablespoon but you may want it sweeter.
You could add ¼ teaspoon of vanilla and/or ⅓ cup coconut cream from a pre-chilled 15 ounce full fat coconut milk can. This will make it more like creamy strawberry ice cream and less like traditional sorbet. It is delicious too!
I love all things strawberry and always have fresh and frozen strawberries on hand. One of my favorite things to make is this easy homemade strawberry sorbet recipe.
It is so flavorful and is a perfect substitute for ice cream if you can’t have dairy. I am not dairy-free but I always have berries in the house and don’t always have ice cream. Plus sorbet tends to be a bit healthier than ice cream. So it is perfect when I get on my “healthy kick.”
Strawberry sorbet is super easy to make, and the cool thing about it, is we don’t need an ice cream machine, no churning necessary. Although you can use one if you desire. If I can do it, you can do it. Let’s get started!
What is a sorbet?
For those of you who may be wondering what a sorbet is, it is pretty much a frozen fruit puree without any dairy in it. They are typically made with just a handful of ingredients. The basic ingredients being fruit and sugar.
Some sorbets are made with simple syrup and others are not. Often times it is churned in an ice cream maker but doesn’t come out as creamy like ice cream.
What is the difference between a sorbet and a sherbet?
Sherbet is in between ice cream and sorbet. It is pretty much sorbet but with milk in it and it always has a fruit element to it.
On to making the strawberry sorbet!
Step 1: Gather the ingredients
In order to make this simple no-churn strawberry sorbet, we need basically 3 ingredients with 3 optional ingredients:
- Strawberries – Frozen or fresh is fine, I always have frozen berries on hand because I use them in my smoothies almost every morning. Don’t like strawberries? Replace with a different fruit, like raspberries, blackberries, mango, pineapple, etc.
- Water – I always use filtered water, because my tap water tastes gross.
- Sugar – The sugar does more than add sweetness it adds to the texture and helps prevent the sorbet from being too icy to scoop.
- Lemon juice – This optional ingredient adds to the flavor of the sorbet and adds a balance to the sweetness.
- Salt – Salt is an optional ingredient that will balance and enhance the flavor of the fruit.
- Vanilla extract – This optional ingredient adds flavor.
Step 2: How to make strawberry sorbet
There are a variety of methods for making sorbet, more specifically strawberry sorbet. Some recipes will call for a simple syrup like this one and others will not. You can try out each method and see which you like best. The alternate method/recipe will be at the end.
To make the simple syrup add the water and the sugar to a sauce pot and set the burner to medium heat. Let the mixture come to a boil, which will take about 4 to 5 minutes. Stir it occasionally.
Then once it comes to a boil allow it to boil for 4 to 5 minutes. Next, remove it form the heat and let it cool for 15 to 20 minutes.
Step 3: Blending the sorbet base
Now add all of the frozen strawberries to a blender or food processor. Pour in the optional vanilla extract, salt, and lemon juice at this time if you are using those ingredients.
Next add in about half of the simple syrup. Put on the lid and blend until almost fully blended. Start with the ice crush mode and work up from there. Similar to making a smoothie with ice or frozen fruit.
Note: Food processors tend to not have the greatest seal with the lid. If you only have a food processor I recommend using fresh fruit instead of frozen fruit. The frozen fruit bounces around in the liquid causing it to go everywhere.
When prepping the strawberries I always wash them and cut off the leaf caps before freezing them so they are ready to go. If using fresh fruit make sure to wash and cut off the leaf caps of the strawberries before putting them in the blender or food processor.
Step 4: Getting the right consistency of the strawberry sorbet
Add in the rest of the simple syrup and blend until smooth. Now it is time to get the right consistency for the sorbet. You want it to be thick and not super runny. If it is too runny add in more fruit.
Optionally, just add in the rest of the simple syrup a little at a time until you have a nice smooth thick base. You can use any leftover simple syrup in lemonade or something if you like.
Now the strawberry sorbet base is ready to go.
Step 5: Freeze and serve the strawberry sorbet
Now all you need to do is pour the strawberry sorbet base into a freezer-safe container and place it in the freezer for 4 to 6 hours. It is not necessary to cover the container, but you can if you like.
If you want a smoother texture, run it through a sieve/strainer first before, this will remove the seeds from the berries.
Want to use your ice cream machine? No problem, just chill the base first in the fridge for 2 to 3 hours until it is really cold then churn it in your ice cream machine according to the instructions for your particular machine, then freeze for 2 to 3 hours before serving.
Step 6: Serve up a scoop or two of that strawberry sorbet
Remove it from the freezer and scoop some out and serve it. It is that easy! Enjoy.
Alternate strawberry sorbet recipe
Another way to make the sorbet is to use fresh fruit about 5 cups of strawberries, washed, and of course cut off the leaf caps.
Puree the fresh strawberries in a blender with, 1 cup of sugar, and optional salt and lemon juice. No need to make the simple syrup. Strain it if you like and then freeze it or place it in the fridge for a few hours before placing it in the ice cream machine and churning it, before freezing.
I encourage you to try both methods and see which you like better.
Why is my sorbet frozen solid?
If your strawberry or fruit sorbet is frozen solid after freezing it, first don’t panic. Just set it out on the counter for 20 to 30 minutes and it will be soft enough to scoop.
Most likely it means there wasn’t enough sugar in the base. You can’t really cut corners with the sugar content if you want to get the best consistency for sorbet.
Why won’t my sorbet freeze?
If the strawberry sorbet or fruit sorbet isn’t freezing, most likely the sugar ratio to fruit is off and means there is too much sugar in it.
Just put it back in the blender and add another cup of fresh fruit and blend it up and try freezing it again.
Easy Strawberry Sorbet (No Churn)
If you can’t have dairy or just love fruity treats, then this easy strawberry sorbet recipe is for you. It is the perfect treat to have on a hot day or any time of the year. And it only requires 3 basic ingredients with 3 optional ingredients. If I can do it, you can do it. Let’s get started!
Prep Time10 mins
Cook Time10 mins
Resting and Freezing Time4 hrs 20 mins
Total Time4 hrs 40 mins
Cuisine: American, European, Italian, Persian
Keyword: cold, fresh, fruit, kids, refreshing, summer, treats
Servings: 8 people
Author: Matt Taylor
- Blender or Food processor
- Freezer safe container for the sorbet
- Pot for the simple syrup
- 4 to 5 heaping cups of strawberries or other berries and fruits like mango, blackberries, raspberries, pineapple, etc. It helps if the fruit is frozen first, but it will work with fresh fruit. (800 to 1000g) Doesn’t have to be exact.
- 1 cup of water 235g
- 1 cup of white granulated sugar 200g
- 1/2 tsp. vanilla extract 2ml (optional)
- 1 tbsp. lemon or lime juice 15ml (optional)
- 1/4 tsp. salt 1g (optional)
- Begin by making a simple syrup. Place the sugar and the water in a pot on the stovetop. Using medium heat bring it to a boil, and let boil for 4 to 5 minutes stirring occasionally. Remove it from the heat and allow it to cool for 15 to 20 minutes.
- Add frozen strawberries or fresh to a blender (or food processor) my blender works better since the seal from the lid on my food processor isn’t the best.
- Next add the optional ingredients, the salt, vanilla extract, and lemon juice if using those.
- Pour in about half of the simple syrup and blend. You can pour the rest of it in and blend and then add more berries as necessary or add in the rest of the simple syrup little by little until you have a nice thick consistency to the puree. You wind up needing 4 to 5 cups of fruit. It is hard to measure whole strawberries with cups.
- Once smooth, add to a freezer-safe container and freeze for 4 to 6 hours. It is not necessary to cover it, although you can if you like. Scoop and enjoy it! If it is too hard, set it out on the counter for 20 to 30 minutes until soft enough to scoop.
- Skip making the simple syrup and don’t use water. Add fresh strawberries, washed and leaf caps removed to the blender. Also, add the sugar and other optional ingredients. Blend until smooth.
- If you want to use an ice cream machine, chill the puree in the fridge for a few hours. Then place it in the machine and churn according to the instructions on your machine. then freeze.
- You may also just freeze as is without using the machine.
The nutritional facts will vary depending on what fruit you use. This is based on 5 cups of strawberries.
Strawberry Sorbet Recipe
The quickest, easiest, most intensely flavored strawberry sorbet.
The best strawberry sorbet should also be the simplest. There should be berries—small enough to pop several in your mouth, and sweet enough to eat straight with a smile. There should be sugar. There should be some acid if needed, and some salt to make the flavor sing. And that’s really it.
Berries like strawberries are rich in natural pectin, so they don’t need much to keep their texture smooth when processed into sorbet. The trick, if you could call it that, is to remember an easy ratio. For every cup of berry purée that you’re churning, add 1/4 cup of sugar for a velvety sorbet with a creaminess not unlike ice cream. (About 2 cups of halved berries yield 1 cup of purée.)
Lemon and salt can be added to taste, and amounts depend entirely on the sweetness and quality of your fruit. Go with your gut and keep in mind that the base should taste more sweet and sour than you’d want the final product; cold will dull the flavors a bit.
Here’s the most important thing: use great berries. Go to the farmers market if you can and buy the sweetest, most aromatic berries you can find. They tend to be much smaller with fewer bland, tart white bits. Junk fruit makes junk sorbet, and the good stuff is really worth it. You’ll want to lap this scarlet beauty up for the rest of the season.
Rate & Comment
- 2 quarts strawberries, washed (about 2 1/2 pounds)
- 1 cup sugar
- 2 teaspoons lemon juice, to taste
- 1/2 teaspoon kosher salt, to taste
- Remove tops from strawberries and purée in a blender or food processor until smooth. 2 quarts whole strawberries should yield 1 quart of purée. Add sugar and blend for 30 seconds. Add lemon and salt, blend to incorporate, and adjust to taste.
- Strain purée and transfer to refrigerator; chill for 2 to 3 hours until very cold. Churn sorbet in ice cream maker according to manufacturer’s instructions. Transfer sorbet to freezer to firm up for 2 to 3 hours before serving.
Blender or food processor, ice cream maker
You can scale this recipe up or down depending on your strawberry supply. The important ratios: 1 quart of whole strawberries (about 20 ounces) should yield 2 cups of purée. For every cup of strawberry purée, add 1/4 cup sugar to ensure a smooth, scoopable sorbet.
SIMPLE STRAWBERRY SORBET (NATURALLY SWEETENED)
This strawberry sorbet is made with just four ingredients and no ice cream machine required! A refreshing, fruity, light, and sweet Summer dessert pairing the flavor of strawberries with basil (Plus other options available!). This recipe is dairy-free, gluten-free, refined sugar-free, naturally sweetened, and can be made vegan!
Sorbet (or ‘sherbet’) is an amazing frozen treat for when you want a treat that is lighter and packed with flavor but without the heavier creaminess of ice-cream. This strawberry sorbet uses just four ingredients for a flavorful treat.
SHERBET VS. SORBET
I thought I’d first hop onto this topic since, depending on where you live, this recipe can be called strawberry sherbet or sorbet synonymously.
Here in the UK, sorbet is what we refer to as a dairy-free ‘icy’ ice-cream made with fruit (usually juice), sugar, and water. It is also usually fat-free.
However, in American Sherbet and sorbet can be used interchangeably – though, technically, sherbet is meant to refer to a version of this dessert with dairy. The consistency of sherbet is basically a creamier sorbet but not as creamy as ice-cream.
For the sake of this post, I’m using both terms- though this recipe is 100% dairy-free.
- Fresh Strawberries – Rather than fruit juice, we’re using whole strawberries to take advantage of all the fiber and other healthy strawberry nutrients.
- Lemon Juice – To cut through all the sweetness and add a little acidity. You could also use lime juice.
- Honey – This is my preferred option, though if you want a vegan version, then you can use maple/agave. You could, of course, use granulated sugar, if preferred too.
- Fresh Basil Leaves – Technically optional, but this ingredient helps to pack this strawberry sorbet recipe with flavor. You could also use mint.
Herbs: You can experiments with other herbs, such as mint, lavender, or rosemary.
Alcohol: There are tons of options. Tequila, champagne, prosecco, Cointreau, vodka, rum, rosé, and other wines all work well with strawberries. Just make sure to only keep it to around 1tbsp so as not to thin the sorbet too much.
THE KEY TO A SCOOPABLE SORBET
If you’ve never made sorbet/sherbet before, then you may be wondering how you get the softer scoopable consistency of ice-cream when there is no dairy. The key is the amount of sugar added (and this includes the fruits’ natural sugars).
The less sugar in a recipe, the more ‘icy’ it will be, too much sugar, and it simply won’t freeze properly. In fact, there is actually a perfect ‘sugar ratio’ and that is between 20-30%. That means 1 cup of ‘sugar’ for every 4 cups fruit for 20% sugar (plus the sugars within the fruit).
Luckily, syrups like maple and sweeteners like honey all count towards sugar level. Thus this can remain a refined sugar free sherbet but maintain the correct consistency.
It’s worth noting that there are other factors in getting the correct consistency, though; the amount of air in the mixture, the amount of water, and even what additional ingredients you choose to add can all affect the mix in different ways.
For example alcohol; will lower the freezing point of this mixture, helping make it softer. Too much will result in a sorbet that won’t freeze though, so I suggest 1-2tbsp maximum.
And what about the air factor? Not only will this add volume to the dessert, but it will also help to ensure nice, tiny ice-crystals for a smoother consistency.
HOW TO STORE
Due to using no preservatives and fresh berries, I like to eat this quickly for the best flavor and consistency. I suggest around one month in the freezer.
Allow the sorbet to sit for a few minutes at room temperature before serving.
- Artificial sweeteners won’t work in this recipe as they don’t contain sugar so that they won’t create the correct consistency.
- Alternative sweeteners like honey, maple, agave work well – though they can become overpowering in flavor when pairing with delicate berry flavors. To avoid this, you could use a 3:1 ratio of liquid sweetener to granulated sugar.
- Sorbets can sometimes stiffen over time in the freezer. To avoid this, you can either add alcohol or pectin to the recipe (which will help to lower the freezing point and keep it smoother (about 1 tablespoon only) OR allow it to thaw overnight, re-churn and freeze again.
- If you find the recipe too sweet, then add in a little extra lemon/lime juice.
- For ‘Instant’ sorbet, you can keep your strawberries in the freezer. Then blend the frozen berries along with a little sweetener (no minimum requirement needed for this method!) and any optional add-ins, then eat immediately.
Top Tip: If you don’t have a churner, then this is a perfect hack. Take a small amount of the sorbet mix and freeze. Because it’s a small amount, it won’t have time to grow big ice crystals while freezing. Then incorporate this back into the rest of the mixture, and it will trigger a reaction that allows smaller crystals to grow in the rest of the mix too.
This will have the consistency of a thick smoothie and can then be poured back into an ice-cream dish to freeze.