There’s something about strawberry sorbet that feels like pure summer in a bowl. It’s bright, refreshing, and so simple, it almost feels like a magic trick. Just strawberries, lemon, sugar, and a pinch of salt—that’s it.
Strawberry Lemon Sorbet
No fancy ingredients, no ice cream maker required if you don’t have one, and definitely no fuss. This is the kind of dessert you make when you want something sweet and cooling but don’t feel like turning on the oven or babysitting a stovetop.
The key to this sorbet is ripe, flavorful berries. If they taste amazing on their own, they’ll make an even better sorbet. That squeeze of lemon brings brightness and a touch of acidity that balances the sweetness perfectly. And don’t skip the salt—it might seem odd in a dessert, but it actually sharpens all the other flavors and makes everything pop.
Strawberry Sorbet
This recipe is wonderfully forgiving, too. You can adjust the sugar depending on how sweet your berries are, or how tart you like your sorbet. I started with a NY Times recipe for sorbet and tweaked it to our tastes.
I reduced the sugar significantly, and it’s still plenty sweet. I was taken with the idea of blending the entire lemon, much like the beloved Del’s does in Rhode Island. (And everyone LOVES Del’s lemonade!)
You can even blend this mix and freeze it in popsicle molds if you’re in the mood for something a little more playful or want to make your kids’ day with a treat on a hot afternoon.
What I love most about this recipe is how fast it comes together. You toss everything in a blender or food processor, give it a whirl until smooth, and then freeze. That’s it.
So if you’ve got a pound of strawberries hanging out in your fridge and you’re not sure what to do with them, this is your sign. Make the sorbet. Keep it in the freezer for when the afternoon heat creeps in and you want something fruity and cold, without the weight of ice cream.
Servings: 6
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Place the lemon pieces, sugar, and salt in a food processor, and pulse until well combined. Set aside.
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Combine the strawberries and 2 tablespoons of lemon juice in the empty food processor. Puree the berries and then taste the mixture. Add additional lemon juice, as desired. The lemon flavor should be strong, but not overpowering.
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Pour the lemon mixture into the blender with the berries. Pulse to combine and then pour into your ice cream maker. Process according to the manufacturer’s instructions. Serve immediately for soft-serve sorbet, or transfer to an airtight container and freeze until ready to serve.
Calories: 222kcal · Carbohydrates: 57g · Protein: 1g · Fat: 1g · Saturated Fat: 0.03g · Polyunsaturated Fat: 0.2g · Monounsaturated Fat: 0.1g · Sodium: 51mg · Potassium: 243mg · Fiber: 3g · Sugar: 52g · Vitamin A: 19IU · Vitamin C: 93mg · Calcium: 25mg · Iron: 1mg
With over 160 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.
These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.
I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.
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