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If your strawberries are worth eating raw, they’re worth turning into this homemade strawberry sorbet. It’s bright, smooth, and all about the fruit. No cooking, no weird ingredients, just real berries and a blender.
Craving more fruit-forward desserts? Try our ultra-simple mango sorbet. It’s made with nothing but mangoes.
Here’s Why This Strawberry Sorbet Recipe Works
All about the fruit: With 2 ½ pounds of fresh strawberries, the fruit is the star. Nothing gets in the way of that juicy, summer-sweet flavor.
Balanced sweetness: A combo of granulated sugar and corn syrup (or honey) keeps it sweet without tasting cloying, and helps prevent icy texture.
Dairy-free and vibrant: No cream, no eggs, just fruit-forward flavor that stands on its own. (If you do want creamy, try our strawberry goat cheese ice cream)
Flexible and fast: No roasting, no sieving, and it still delivers. Want to go fancy later? Roast the berries or macerate them for deeper flavor.
Recipe Tips
Blend it smooth: Use a high-powered blender or food processor, and scrape down the sides to get everything silky.
Chill before churning: Cold base = better texture. Let it chill at least 2 hours so it freezes quickly in the machine.
Use the corn syrup (or mild honey): It’s not just there for sweetness—it helps keep the texture smooth instead of icy. A mild honey like clover or acacia works too, but skip anything bold or floral unless you want it to compete with the strawberries.
Don’t skip the salt: It’s subtle but crucial. It enhances the strawberry flavor without tasting salty.
Frozen strawberries work too: They blend up just fine. Just give them a little extra time in the blender. Bonus: if your purée is cold enough, you can skip the fridge chill and go straight to churning.
Use ripe strawberries (the darker, the better): The best flavor comes from super-ripe berries. The ones in these photos? Picked from a local farm and so red they made the sorbet look like ruby velvet. Underripe strawberries won’t even come close.
Got extra strawberries? Try our frozen strawberry yogurt bark—it’s a quick, freezer-friendly snack with just a few ingredients.
Easy, Fresh, and Full of Strawberry Flavor
This homemade strawberry sorbet hits that sweet spot of simple ingredients and big flavor. It’s fruity, refreshing, and shockingly easy to pull off—no fancy skills required. Just blend, churn, and freeze. That’s it.
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Homemade Strawberry Sorbet
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Ingredients
- 2 ½ pounds fresh strawberries, or frozen; about 6 cups, hulled
- ¾ cup granulated sugar
- ¼ cup light corn syrup, or 3 tablespoons honey
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
Instructions
- Rinse, hull, and slice the strawberries. If they’re wet from rinsing, give them a quick blot to keep extra water out of the mix.
- In a high-powered blender or food processor, combine the strawberries, sugar, corn syrup or honey, lemon juice and salt. Blend until completely smooth. Scrape down the sides once or twice to make sure everything is fully incorporated.
- Cover the bowl and refrigerate the mixture for at least 2 to 4 hours, or until very cold. Chilling helps the sorbet churn better and freeze faster.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes, until it looks like soft-serve.
- Transfer the churned sorbet to a freezer-safe container (a loaf pan works great) and cover. Freeze for at least 3 to 4 hours, or longer if needed, until firm enough to scoop.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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