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
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)
- 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.
Do you like this recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.
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