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This strawberry sorbet is a perfect summer treat, refreshingly smooth and creamy. With just 3 ingredients and 5 minutes of prep, it’s so quick and easy to make!
Best Strawberry Sorbet
Summer brings warm weather and kids out of school, always asking for snacks. And I try to keep fun frozen treats ready, like this 3-ingredient strawberry sorbet, for whenever they need a quick refreshment.
Packed with the natural sweetness of ripe strawberries, a tangy twist of lemon, and the creamy richness of coconut milk, this homemade sorbet is a healthier alternative to store-bought options with processed sugar.
Plus, the best part is that you can make it without an ice cream maker. The same goes for this mango sorbet, watermelon sorbet and frozen peach yogurt!
Related: Easy and Healthy Frozen Dessert Recipes
Table of Contents
Ingredients
- Frozen strawberries – You can use fresh or frozen strawberries. If using fresh, here’s how to freeze strawberries. Since strawberry season is short, this is a great way to enjoy delicious strawberries year round. You should totally try these strawberry popsicles too!
- Coconut milk – while you can make fruit sorbet with just the fruit and lemon or lime juice, the addition of coconut milk results in a smoother creamier consistency in the sorbet.
- Fresh Lemon juice – It enhances the flavor of the strawberries, creating a more vibrant and zesty flavor. It also helps prevent the sorbet from becoming too icy, resulting in a softer and more enjoyable texture. You can also use orange juice if you prefer.
- Honey or maple syrup (optional) – add depending on desired sweetness level.
Step-by-Step Instructions
Step 1: Transfer frozen strawberries, lemon juice, and coconut milk to the food processor or high-speed blender.
Step 2: Process for 4-5 minutes, or until the strawberries are pureed and the mixture is smooth and creamy. You will need to stop and scrape down the sides of the bowl occasionally to ensure everything is well blended. Note: don’t blend for too long. Taste the strawberry mixture and adjust the sweetness or acidity by adding maple syrup or honey or more lemon juice. Enjoy immediately in a bowl or cone or transfer to an airtight container and freeze.
Recipe Tips
- I highly encourage you to use fresh strawberries when they’re in season!
- If you desire a completely smooth consistency – After pureeing the strawberries in a blender or food processor, strain the mixture through a fine mesh strainer. Use the back of a spoon or spatula to press the mixture through the sieve while capturing the seeds.
- No food processor? You can use a blender but be sure to add the milk and lemon juice first followed by the frozen strawberries.
- Don’t blend for too long as the sorbet will become too soft. If you do, then freeze for an hour or two.
- If you freeze for more than six hours, let the sorbet sit at room temperature for 20-30 minutes to soften. This will make it easier to scoop.
- Feel free to use a different fruit! Raspberry sorbet is so tasty too.
Equipment
You don’t need an ice cream machine to make this strawberry sorbet! But you do need a high-powered food processor or blender to break up the frozen strawberries.
I highly recommend using a food processor if you have one as the wider and more shallow bowl makes it easier to scrape down the sides during processing. My husband got me this food processor several years ago because I want to start making more bliss balls for snacks, and I can’t live without it now!
If you’re looking for the best blender, I’ve had my Vitamix for 7+ years and it’s worth every penny! Be sure to use the tamper that comes with it!
Storage
Transfer the sorbet to a freezer-safe container. Smooth the surface and add a layer of plastic wrap or parchment paper on top to minimize ice crystals from forming. Close the lid and freeze for up to a month.
More Strawberry Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Strawberry Sorbet
Equipment
Ingredients
- 1 pound frozen strawberries (3 cups)
- 2 tablespoons lemon juice
- 1/2 cup full fat coconut milk
- 1-2 tablespoons honey or maple syrup (optional)
Instructions
- Transfer frozen strawberries, lemon juice, and coconut milk to the food processor.
- Process for 4-5 minutes, or until the strawberries are pureed and the mixture is smooth and creamy. You will need to stop and scrape down the sides of the bowl occasionally to ensure everything is well blended. Note: don't blend for too long. Otherwise the sorbet will get too soft and start melting.
- Taste the strawberry mixture and adjust the sweetness or acidity by adding maple syrup or honey or more lemon juice.
- Enjoy immediately in a bowl or cone or transfer to an airtight container and freeze.
Notes
- If you do end up blending for too long and the sorbet becomes too soft, freeze for an hour or two.
- If you freeze for more than six hours, let the sorbet sit at room temperature for 20-30 minutes to soften. This will make it easier to scoop.
A perfect healthy treat for summer! My kids loved it! Super simple to make! Any suggestions on what to do with the leftover coconut milk?
I’m so glad! As for the coconut milk, you can type in “coconut milk” in the search bar and you’ll see quite a few options. Most of the recipes call for a full can but you can simply add 1/2 cup of water instead.
So simple and delicious! We used popsicle molds for half of it and kept it as normal ice cream for the other half. My husband said the texture was perfect- he’s a big texture guy.
Amazing! Yay!!
What can I substitute for coconut milk? My daughter is allergic to dairy and coconuts!
You can try with almond milk
is this the coconut milk from the can or the ones from the cartons (where you can drink)?
From the can!