Strawberry Sorbet

This 3-ingredient Strawberry Sorbet is delicious and so refreshing! It’s also the perfect frozen dairy and gluten free dessert. For the best taste it’s really important that the strawberries you use are sweet, ripe, clean and undamaged. The better the ingredients, the better the sorbet.

Sugar – or another kind of sweetener – is necessary for smoothness and to bring out a “creamier” taste. Without any sugar, or too little sugar, it becomes too hard and icy when it freezes and the taste becomes bland.

Too much sugar on the other hand makes it sticky and difficult to freeze.

You can use other sweeteners than granulated sugar – such as agave nectar, honey or maple syrup. You’ll then have to test how much of it is needed since it varies a bit depending on the brand you use.

Serves 6-8


150 ml (5 US oz / 0.6 US cup) water
150 ml (5 US oz / 0.6 US cup) granulated sugar
500 gram (1 pound / 10 oz) strawberries, fresh or frozen (preferrably chopped or in slices)

Optional: 1 tablespoon lemon juice


How to prepare:

1) Make a syrup by mixing sugar (or other sweetener) and water in a saucepan, and bring it to a boil. Then let it simmer for 2-3 minutes, stir the mix until the sugar has dissolved. Allow the syrup to cool.

2) Wash the fresh strawberries thouroughly, thaw them a bit if they are frozen (how much depends on how strong motor your blender has).

3) Mix the berries in a blender or food processor.

4) Mix berries, sugar syrup and lemon juice.

5) Start the ice cream machine and pour the mixture through the opening in the lid. Let the machine run until the sorbet is smooth, and it’s ready to serve!!

Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 0,5-1 hour or until firm.

=> If you don’t have an ice cream machine, transfer the sorbet mix into an airtight container or a loaf pan and cover tightly with plastic cling wrap. Freeze for approx. 4 hours.



  • Wash the berries thoroughly in running to kill any bacteria, organic is usually preferable since they contain less (or none) pesticides. You can also soak them in a vinegar-water bath, 4 parts water, 1 part white vinegar, for about 20 minutes to reduce pesticide residue.  This can also enhance the sweetness and taste of the berries!
  • You can store the sorbet in an airtight container or covered container in the freezer for up to one month. After that, it’s still safe to eat, but it will start to become more and more icy.
  • If the sorbet is too hard to scoop when you take it out from the freezer, then let it sit at room temperature for about 10 minutes before scooping with an ice cream scoop.
  • Can you make a sorbet without granulated sugar? Yes, as previously mentioned, you can use other sweeteners instead of sugar or a syrup. You can also make a simple syrup with equal parts water and honey (or maple syrup or agave).
  • If you’ll serve the sorbet immediately you may not need any sweetener at all or just a little bit of honey – if you want to avoid as much sugar as you can!
  • You can use this recipe and make a sorbet with other fruits and berries too!