Homemade strawberry sorbet is a super-easy light dessert. Here is your step-by-step guide to making this dairy-free, vegan dessert. It is inexpensive, low in added sugar, and you don’t need an ice cream maker to make it.
I have got to say that I would not think I liked strawberry sorbet because I usually prefer chocolate desserts. But maybe especially because it is homemade and fresh, it is really terrific!
Strawberry sorbet has all of the goodness of fruit, like vitamin C and fiber. One cup of fresh strawberries has only 46 calories. It has 220 mg. of potassium, 35 mg. of folate, 85 mg. of vitamin C, 2.8 g, of fiber, and a little calcium: 23 mg, according to USDA FoodData Central. This is a nutritious dessert without added fat and cholesterol like ice cream.
Sometimes people get sorbet and sherbet confused. Sherbet typically contains milk, and more sugar than fruit. Then if you are from Philly, you may be familiar with water ice. If you are lucky, water ice has a little lemon zest and juice in it….with a lot more sugar, and you guessed it: water and ice!
How to Make Strawberry Sorbet
First wash the strawberries and cut them in half or quarters. I cut them in half so they take less time to freeze. Lay them out on waxed paper on a baking sheet and freeze them for 15 minutes.
While some recipes say to freeze them for hours, that didn’t work well for me. Then I had to wait for them to defrost so they were soft enough to be able to be blended.
Then, process them with lemon zest and agave nectar. You want to make sure they are really smooth. It could take a minute. Have patience and I know it is loud: I have even taken the food processor into the basement to make this because of the sound! My go-to is a food processor because I find it easier to clean than a blender. But, you could certainly make this in a blender.
Maple syrup may be used instead of the agave nectar. Making your own sorbet is so terrific because commercial sorbet may contain more water and sugar than fruit! With just a teaspoon of agave nectar for a pound of strawberries, there is very little added sugar per serving.
You could certainly try it with a packet of sugar substitute instead if you would like to make the recipe free of added sugars. Just add a teaspoon of water so it’s easier to process. Because it’s fresh, you don’t need any stabilizers either.
Then, I transfer the mixture to a waxed paper lined metal loaf pan. Use a regular sized (9″ x 5″) one so it will both freeze and defrost more quickly than in a mini-loaf pan.
Since making this batch, we have tried it with a combination of strawberries and kiwis. That was really good as well. Mangoes, pineapple, other berries, and melons all have sorbet-making possibilities.
I recommend taking the sorbet out of the freezer before sitting down to have dinner. Then it will be softer to scoop and enjoy for dessert!
If you would like to store your sorbet, transfer it to a container with a lid. It should last for a few months in the freezer.
Frequently Asked Questions
Q: What is strawberry sorbet made of?
A: Usually it is made from strawberries, water, and sugar. My version is just strawberries, lemon zest, and a hint of agave nectar.
Q: What is the difference between sorbet and sherbert?
A: Sherbet contains added milk or cream and sorbet doesn’t.
Q: Can you add alcohol to sorbet?
A: Yes, but it doesn’t freeze as solid. A tablespoon of coconut rum would complement the flavors of this recipe.
More Recipes You May Enjoy
- Chocolate mocha nice cream
- Kiwi pineapple sorbet
- Vegan berry smoothie
- Apple crisp recipe
- Banana bread with dark chocolate chunks
Scrumptious Strawberry Sorbet
- Food processor or blender
- Metal loaf pan
- Wax or parchment paper
- 1 pound strawberries
- 1 teaspoon lemon zest
- 1 teaspoon agave nectar
- Wash the strawberries. Remove the stems and slice them in halves or quarters. Lay them individually on a baking sheet covered with wax or parchment paper,
- Freeze the strawberries for 10 – 15 minutes until partially frozen
- Add the strawberries, lemon zest, and agave nectar to the bowl of a food processor. Process them on high until smooth: about a minute. Use a spatula to scrape down any strawberry pieces that haven't been processed and pulse until incorporated.
- Pour the mixture into a loaf pan lined with parchment or wax paper. Freeze for an hour or more until frozen.
- Before serving, remove the sorbet from the freezer for at least 5 minutes for easier scooping.
Here is a collection of delicious fruit-filled desserts from Helen at Cookingwithmykids.com
Here are 21 healthy beach snack ideas.
Have you tried this scrumptious strawberry sorbet? Please leave a rating and let me know in the comments how you liked it.
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