Easy Strawberry Sorbet

This strawberry sorbet recipe has the best fruity flavor and frostiest texture! It’s simple and impresses everyone.

Here’s a simple, light, but impressive summer dessert: Strawberry sorbet! The taste is like biting 100 strawberries at once: sweet, pure and tart. The frosty texture is like Italian strawberry ice cream: cold and creamy, with just the right amount of robust vibrancy in every bite. We challenge you to serve this to someone who doesn’t exclaim “Wow!” Even better: It only takes a few minutes hands per hour.

Ingredients for this strawberry sorbet recipe

No need for half a liter of store-bought strawberry sorbet. This recipe is quick and easy with just a few ingredients! You will also need a blender and an ice cream maker (more info below). The only ingredients you need are:

• Fresh strawberries
• lime juice
• Sugar

All you have to do? Mix the strawberries, lime, and sugar with some ice, then freeze the mixture in an ice cream maker for about 20 minutes. It comes together so quickly that it’s perfect as a light and easy summer dessert.

Equipment needed: an ice machine

An ice cream maker is the best tool for working with sorbet! It’s a great investment and you can use it to make sorbets and ice cream all year round. Here it is 2 liter ice machine we use. It’s also a great gift idea! Use it as a housewarming gift or a fun surprise for ice cream lovers. We’ve had ours for years and it’s holding up well.

Want more sorbet recipes? Try mango sorbet, lemon sorbet, lime sorbet, raspberry sorbet, pineapple sorbet or watermelon sorbet).

Make Ahead and Storage Tips for Strawberry Sorbet

Here’s the thing: homemade sorbet is better the day it is made. Straight out of the ice cream maker, the texture is ultra creamy and frosty. You can freeze it for a couple of hours, but if you leave it overnight it will become very firm. Here are some tips for working with leftovers:

• Line the storage container with parchment paper. This prevents the sorbet from freezing to the edges of the container and makes it easier to defrost.
• Prepare the strawberry sorbet up to 2 hours before serving. It’s starting to freeze around the edges, you may need to stir a bit before serving. The texture at this stage is firm and easy to roll into balls.
• Leftovers keep for 1 week, but thaw at room temperature for about 30 minutes. Take the time to leave the container on the counter until it has thawed. (Of course, you can microwave it for a few seconds: but that’s risky!) Don’t expect it to look like a store-bought sorbet that stays softer in the freezer.

More strawberry desserts

Making desserts with strawberries is our favorite: these berries are always delicious! Here are some of our best strawberry desserts:

This strawberry sorbet recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.