Name: Strawberry Sorbet
Prep time: 10 min
Cook time: 10 min
Total time: 6 h 20 min
Cuisine: American
Ingredients: 1 cup granulated sugar; 3 cups water; 5 cups fresh or frozen strawberries, cleaned and quartered (about 2 lb); 2 tablespoons lemon juice or lime juice

Jump to Recipe·Leave a Review

I fell in love with this vibrant, four-ingredient strawberry sorbet. It’s quick to whip up, captures the pure flavor of strawberries, and is wonderfully refreshing—a perfect cool-down treat for hot days.

Why You’ll Love This Recipe

I like how this recipe uses just four simple ingredients—water, sugar, strawberries (fresh or frozen), and lemon or lime juice. The simple syrup brings out the natural sweetness of the berries, and the blending process creates a smooth, icy texture that’s incredibly satisfying on a warm day. It’s light, bright, and easy to prepare.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup granulated sugar
3 cups water
5 cups fresh or frozen strawberries, cleaned and quartered (about 2 lb)
2 tablespoons lemon juice or lime juice

directions

Rinse and quarter the strawberries; set them aside.
In a saucepan, bring the water and sugar to a boil over medium-high heat, stirring until the sugar fully dissolves. Remove from heat and let the syrup cool.
Combine the cooled syrup, lemon (or lime) juice, and strawberries in a large bowl.
Transfer the mixture to a blender or food processor and blend until completely smooth.
Pour into a freezer-safe container and freeze for at least 6 hours or overnight until firm.

Servings and timing

This recipe yields about 8 servings.

Prep time: 10 minutes
Cook time: 10 minutes
Freeze time: At least 6 hours, preferably overnight

Variations

I like to switch things up now and then:

Lime juice gives it a bolder citrus tang, which I really enjoy.
Using a mix of strawberries and raspberries adds a richer berry flavor.
A few fresh mint leaves blended in give it a cool, herbal twist.
For a chunkier texture, I sometimes reserve a small portion of chopped strawberries to stir in before freezing.

storage/reheating

I store the sorbet in an airtight freezer-safe container, where it keeps well for up to 2 weeks. When I’m ready to serve, I leave it on the counter for 5 to 10 minutes so it softens slightly and scoops more easily.

FAQs

What’s the best kind of strawberries to use?

I find that fresh, ripe strawberries give the best flavor. If strawberries aren't in season, I use frozen ones—just make sure to thaw them before blending.

Do I need to remove the seeds?

I usually leave them in, since they don’t bother me and add a little texture. But if I want a super smooth sorbet, I strain the blended mixture through a fine mesh sieve before freezing.

Can I use a different sweetener instead of sugar?

Yes, I’ve used honey or maple syrup as a substitute for sugar. It slightly changes the flavor, but still works well.

What can I do if my sorbet is too icy?

I make sure the sugar is fully dissolved in the syrup, and I let the sorbet sit out for a few minutes before scooping so it softens. A smooth blend also helps reduce iciness.

Can I make this without a blender?

If I don’t have a blender or food processor, I mash the strawberries as finely as possible and mix them with the syrup and juice until the texture is consistent. It’s not quite as smooth, but still delicious.

Conclusion

This strawberry sorbet is one of my favorite ways to enjoy fresh berries in the summer. It’s simple, refreshing, and easy to make with ingredients I usually have on hand. I like how customizable it is, and how it always turns out bright, sweet, and satisfying.

Strawberry Sorbet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 6 hours 20 minutes
Yield: 8 servings
Category: Dessert
Method: Freezing
Cuisine: American
Diet: Vegan

Print Recipe

Description

This vibrant strawberry sorbet is made with just four ingredients—strawberries, sugar, water, and lemon or lime juice. It’s quick to prepare, wonderfully refreshing, and captures the pure flavor of summer berries.

Ingredients

1 cup granulated sugar
3 cups water
5 cups fresh or frozen strawberries, cleaned and quartered (about 2 lb)
2 tablespoons lemon juice or lime juice

Cook Mode Prevent your screen from going dark

Instructions

Rinse and quarter the strawberries; set them aside.
In a saucepan, bring the water and sugar to a boil over medium-high heat, stirring until the sugar fully dissolves. Remove from heat and let the syrup cool.
Combine the cooled syrup, lemon (or lime) juice, and strawberries in a large bowl.
Transfer the mixture to a blender or food processor and blend until completely smooth.
Pour into a freezer-safe container and freeze for at least 6 hours or overnight until firm.