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strawberry sorbet in a glass bowl on a white plate
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5 from 12 votes

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
Course: Dessert
Cuisine: American, European, Italian, Persian
Keyword: cold, fresh, fruit, kids, refreshing, summer, treats
Servings: 8 people
Calories: 126kcal
Author: Matt Taylor

Equipment

  • Blender or Food processor
  • Bowls
  • Freezer safe container for the sorbet
  • Pot for the simple syrup

Ingredients

  • 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)

Instructions

Method 1

  • 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.

Method 2

  • 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.

Video

Notes

The nutritional facts will vary depending on what fruit you use. This is based on 5 cups of strawberries. 
List of nutritional facts for strawberry sorbet