This strawberry sorbet is incredibly simple to make with just 3 ingredients, and the vibrant flavor of fresh strawberries really shines through. What I love most is how quickly it comes together – no ice cream maker needed! The natural sweetness of the strawberries paired with just a touch of honey creates the perfect balance. Trust me, once you try this strawberry sorbet, you’ll be making it all summer long!

Ingredients

16 oz (approximately 3 cups) fresh or frozen strawberries
2 tablespoons raw honey (adjust to taste)
¼ cup warm water (as needed)

How To Make Strawberry Sorbet

If using fresh strawberries, place them in the freezer until completely solid – this usually takes 1-2 hours, but I often just leave them overnight to make sure they’re thoroughly frozen.
Transfer my frozen strawberries to a food processor or heavy-duty blender.
Blend until the strawberries become smooth and creamy.
If the mixture is too thick, I add a little warm water and press down with a spatula to help the blending process.
Once smooth, I taste the strawberry sorbet and add honey as needed for sweetness, blending again to incorporate.
Either enjoy immediately for a softer, more ice cream-like texture, or transfer to a freezer-safe container and freeze for 1-2 hours until firm.

Expert Tips

For the most intense strawberry flavor, I always choose ripe, in-season berries – the redder and more fragrant, the better!
If my sorbet gets too hard in the freezer, I let it sit at room temperature for about 5-10 minutes before scooping.
I find that adding a squeeze of fresh lemon juice enhances the strawberry flavor without making it taste lemony.
Hull the strawberries thoroughly to avoid any tough bits in your smooth sorbet.
For a smoother texture, make sure to blend thoroughly until no chunks remain.

Recipe Variations & Possible Substitutions

I love playing with this basic strawberry sorbet recipe! Sometimes I swap the honey for maple syrup or agave nectar when I want a different flavor profile. Adding a few basil or mint leaves during blending creates an amazing herbal strawberry sorbet that’s perfect for dinner parties. You can also mix in other berries – I’ve tried half strawberry, half raspberry with fantastic results. For a creamier texture, I occasionally add a splash of coconut milk or a tablespoon of vodka (which also keeps it from freezing too hard).

Serving and Pairing Suggestions

My favorite way to serve this strawberry sorbet is in chilled bowls with a few fresh berries on top and maybe a sprig of mint. It pairs beautifully with shortbread cookies or a simple butter cookie. For a more indulgent dessert, I sometimes sandwich it between two thin ginger cookies. It also makes a refreshing palate cleanser between courses during a summer dinner party, or try it floating in a glass of prosecco for an elegant dessert drink!

Storage and Reheating Tips

I store my strawberry sorbet in an airtight container in the freezer where it keeps well for up to two weeks. To prevent ice crystals from forming, I place a piece of plastic wrap directly on the surface before putting the lid on. When I’m ready to serve, I let it sit at room temperature for 5-10 minutes to soften slightly. If it becomes too hard, I’ve found that pulsing it briefly in the food processor brings back that perfect scoopable consistency.

Recipe FAQs

Can I use frozen strawberries from the store? Absolutely! I use them all the time when fresh strawberries aren’t in season. Just make sure they’re 100% strawberries without added sugar.

Is this strawberry sorbet dairy-free? Yes! That’s one reason I love it so much – it’s naturally dairy-free and vegan if you use agave instead of honey.

Can I make this without a food processor? If you don’t have a food processor, a powerful blender works too. I’ve even made smaller batches in my personal blender.

How long does it take to freeze completely? In my experience, it takes about 1-2 hours to firm up after blending, but this depends on your freezer temperature.

Troubleshooting Tips

If your strawberry sorbet turns out too icy, you might have added too much water. Next time, try adding just a little water at a time. If it’s too sweet, balance it with a squeeze of lemon juice. And if your sorbet won’t blend properly, let the strawberries thaw just slightly before trying again – sometimes they can be too hard right from the freezer. The perfect strawberry sorbet should be smooth and scoopable, with vibrant flavor and color!