Easy 3 Ingredient Strawberry Sorbet
A refreshing, delicious strawberry sorbet made with just 3 simple ingredients in your own kitchen. This quick and simple frozen treat avoids preservatives and excessive sugars found in commercial alternatives while tasting like it came from a high-end ice cream shop.
Equipment
- Food Processor or High-Powered Blender
- Freezer-Safe Container
Ingredients
- 4 cups strawberries fresh or frozen, hulled (about 1 pound)
- 1/3 cup honey or maple syrup adjust to taste
- 2 tablespoons fresh lemon juice
Instructions
- If using fresh strawberries, wash them thoroughly, remove the stems, and cut larger berries in half. Place them on a parchment-lined baking sheet and freeze for at least 2 hours.
- Add the frozen strawberries, honey, and lemon juice to a food processor or high-powered blender. For creamiest results, let frozen berries thaw for about 5 minutes before blending.
- Pulse the mixture a few times to break down the berries, then process continuously until you achieve a smooth, creamy consistency. Stop occasionally to scrape down the sides with a spatula. If your blender struggles, add 1-2 tablespoons of water.
- For soft-serve consistency, serve immediately. For a firmer, more traditional sorbet texture, transfer the mixture to a freezer-safe container, cover with parchment paper pressed directly onto the surface, and freeze for 2-4 hours. Stir once halfway through freezing time.
Notes
Store in an airtight container with parchment paper pressed against the surface to prevent ice crystal formation. Homemade sorbet stays fresh for up to 2 weeks in the freezer, though best texture is within the first 3-5 days. If sorbet becomes too hard, let it sit at room temperature for 10 minutes before serving.
The lemon juice is crucial as it prevents crystallization and enhances strawberry flavor through acid balance. Don't skip it!
Nutrition
Calories: 85kcalCarbohydrates: 21gProtein: 0.5gFat: 0.3gFiber: 2gSugar: 18gVitamin C: 85mg
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