Strawberry Sorbet
Frozen strawberries blended with lime and a little maple syrup into a smooth sorbet, with no ice cream machine. Four servings in 5 minutes.
It is sorbet without the sugar syrup or the ice cream machine: frozen strawberries blended until smooth, with a little lime and maple syrup for balance. Four ingredients, five minutes. Fruit is the whole recipe, so the sorbet tastes of strawberry and little else.
The trick is a very frozen start. Use fruit straight from the freezer, not thawed, and blend in short bursts until it turns from crumbs to a smooth, thick purée. Scrape the sides often. Add the water a spoonful at a time, since too much makes it slushy. Frozen berries vary in sweetness, so taste and adjust: lime brightens, and maple syrup sweetens if the fruit is tart.
Serve at once as soft sorbet, or spoon it into a container and freeze it for a firmer scoop. Fresh is best. Left in the freezer it keeps for 1 week, though it hardens, so leave it to stand for 5 minutes before serving.
Questions About Strawberry Sorbet
How long does Strawberry Sorbet take to make?
About 5 minutes in total — 5 minutes of preparation and of cooking. The recipe serves 4.
What are the key tips for making Strawberry Sorbet?
Taste a strawberry before you start; very tart fruit needs a little more maple syrup. If the mixture will not blend, wait a minute for the edges to soften and try again. Add a handful of mint leaves for a fresh twist.
What should I serve with Strawberry Sorbet?
Fresh mint; A few raspberries; A thin biscuit.
Can Strawberry Sorbet be made ahead or frozen?
Best fresh. Keeps in the freezer for up to 1 week; stand for 5 minutes before serving.
Is Strawberry Sorbet suitable for a special diet?
This recipe is vegan, vegetarian, dairy-free, gluten-free, weight-loss friendly, low-carb and keto. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Strawberry Sorbet?
About 56 kcal per serving, with 1 g protein, 13 g carbohydrate and 0 g fat. The figures are calculated from the ingredient list and are an estimate.
Strawberry Sorbet: Step by Step
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Put the strawberries, lime juice, maple syrup and 2 tbsp of the water in a food processor.
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Blend in short bursts, scraping down the sides between each, until smooth and thick. Add the remaining water if the mixture is too stiff to blend.
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Serve straight away, or spoon into a container and keep in the freezer.
A Few Pointers
- Taste a strawberry before you start; very tart fruit needs a little more maple syrup.
- If the mixture will not blend, wait a minute for the edges to soften and try again.
- Add a handful of mint leaves for a fresh twist.
Swaps and Variations
- Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
Pairs Well With
Fresh mint · A few raspberries · A thin biscuit
Leftovers and Storage
Best fresh. Keeps in the freezer for up to 1 week; stand for 5 minutes before serving.
Strawberry Sorbet Nutrition Facts
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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