Strawberry Sorbet with Frozen Strawberries
This vibrant strawberry sorbet is made with frozen strawberries, a hint of citrus, and natural sweeteners for a refreshing, dairy-free treat. Quick to blend and freeze, it’s a perfect go-to dessert any time of the year!
Equipment
- High-powered blender or food processor
- Spatula
- Freezer-safe container
- Ice cream scoop
Ingredients
- 4 cups frozen strawberries
- 1/4 cup honey or maple syrup adjust to taste
- 1/2 cup water or orange juice
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract optional
Instructions
Blend the Ingredients
- Add the frozen strawberries, honey (or maple syrup), water (or juice), lemon juice, and vanilla extract to a high-powered blender. Blend until smooth, stopping to scrape down the sides if needed.
- Tip: If too thick, add a little more liquid—one tablespoon at a time—until it blends smoothly.
Adjust Sweetness
- Taste and adjust the sweetness if necessary, blending again to incorporate any additional sweetener.
- Tip: Sorbet tastes less sweet once frozen, so slightly oversweeten at this stage.
Freeze Until Firm
- Transfer the mixture to a freezer-safe container and smooth the top. Freeze for at least 2–3 hours until firm.
- Tip: Stir the sorbet every 30 minutes for the first 2 hours to maintain a smooth texture.
Serve and Enjoy
- Let the sorbet sit at room temperature for a few minutes before scooping. Serve in bowls or cones and enjoy!
Notes
- Swap honey for agave or a sugar substitute to make it vegan.
- Blend in a splash of coconut milk for a creamier texture.
- Try mixing in mango, raspberries, or blueberries for a flavor twist.
- Store in an airtight container for up to 2 weeks.