Easiest 4-Ingredient Strawberry Sorbet
Get ready to capture the simple joy of summer with this ridiculously easy, 4-ingredient Strawberry Sorbet. It's vibrant, naturally delicious, and comes together faster than you can say "brain freeze." Perfect for a healthy dessert, a fun kitchen project, or just a refreshing treat on a hot day!
Equipment
- High-Speed Blender
- Tamper Tool (for high-speed blender)
- Spatula
- Airtight container
Ingredients
- 3 cups frozen strawberries 360g, stems removed, rock solid frozen
- 1/4 cup sugar of choice adjust to taste; white sugar, maple syrup, xylitol, etc.
- 2 tsp lemon juice or zest of 1 lemon
- 1 pinch salt optional, enhances flavor
Instructions
- Step 1: Prepare the strawberries. Ensure your frozen strawberries are rock solid and the stems are removed. If freezing your own, give them several hours or overnight in the freezer.
- Step 2: Blend the sorbet. Add the rock-solid frozen strawberries, your chosen sugar, the lemon juice or zest, and the optional pinch of salt into a high-speed blender. Start blending on a low speed, then gradually increase to high. Use the tamper tool to push the frozen strawberries down into the blades, moving it around as needed.
- Step 3: Blend until smooth. Continue blending until everything is completely smooth and looks like soft-serve ice cream or sorbet consistency. It should be thick but still easily scoopable. This usually only takes a minute or two. Do not over-blend, or it will start to melt.
- Step 4: Serve. Scoop immediately into bowls or cones and enjoy! If you prefer a firmer sorbet, transfer it to an airtight container and freeze for 30 minutes to an hour before serving.
Notes
Homemade sorbet tends to freeze harder than store-bought. If it's rock solid after being in the freezer, let it sit on the counter for 5-10 minutes before scooping. A sturdy ice cream scoop dipped in hot water also helps. Store leftovers in an airtight container with plastic wrap pressed directly onto the surface in the back of the freezer for 1-2 weeks.