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+ servings
strawberry sorbet in glass dishes with mint leaves

Scrumptious Strawberry Sorbet

Melissa Altman-Traub
This is a super-easy light dairy-free, vegan dessert. It is inexpensive, low in added sugar, and you don't need an ice cream maker to make it.
5 from 4 votes
Prep Time 10 minutes
Cook Time 0 minutes
Freezing time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 4
Calories 41 kcal

Equipment

  • Food processor or blender
  • Metal loaf pan
  • Wax or parchment paper

Ingredients
  

  • 1 pound strawberries
  • 1 teaspoon lemon zest
  • 1 teaspoon agave nectar

Instructions
 

  • 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.

Video

Notes

The calorie information is from VeryWell Fit.

Nutrition

Calories: 41kcal
Keyword After-school snack, Dairy-free, Dessert, Snack, Strawberry, Vegan
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