Ingredients
Scale
- 16 oz (approximately 3 cups) fresh or frozen strawberries
- 2 tablespoons raw honey (adjust to taste)
- ¼ cup warm water (as needed)
Instructions
- 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.
Notes
- 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.
- Prep Time: 15 minutes
- Additional Time: 2 hours (chilling)
- Cook Time: 5 minutes
- Category: Dessert
- Method: Blending and freezing
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 140 kcal
- Sugar: 31g
- Sodium: 1mg
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg