This refreshing and smooth strawberry sorbet could not be more simple. No ice cream maker or churning needed. This method is quick and simple. And you only need two ingredients: frozen strawberries and pure maple syrup. Toss both into your blender and enjoy immediately, or freeze for about an hour if you want that perfect looking sorbet scoop. It is sophisticated enough for adults but also a crowd pleaser with the kids. My two toddlers love to make this recipe with me and devour it right away. No time for freezing for my girls.
Strawberries are in peak season now which is why I decided to feature them in this recipe. But you could make homemade sorbet out of any frozen fruit. Strawberries are one of my favorite fruits since they are naturally tart and sweet. I only add a bit of sweetener to this recipe to enhance the sweetness slightly. Strawberries are not only nature’s candy but they are high in vitamin C and a great source of folate. In this recipe you can use frozen strawberries or freeze them yourself. To freeze, wash and dry thoroughly and then remove stems and leaves. Lay on a baking sheet lined with parchment paper or wax paper allowing room between each strawberry so they don’t stick together. Once frozen you can continue to store in your freezer in a freezer-safe bag or container as opposed to on the baking sheet (to save space).
When selecting fresh strawberries, choose shiny, firm strawberries with a bright red color. The caps should be fresh, green and intact. And always avoid shriveled, mushy or leaky strawberries. You can store them in your refrigerator for 1-3 days. Be sure not to wash them until just before you are ready to eat them.
Sorbet pairs wonderfully with Pinot Grigio white wine which is ideal for the warmer months ahead. And the first National Pinot Grigio Day just happens to be this Friday, May 26th. So, to kick off Memorial Day weekend, grab a spoon and a glass (or two) of Pinot Grigio and let the official start of summer sink in. Once I deliver baby #3 in July I plan to double up on this strawberry sorbet + Pinot Grigio pairing. Until then I will happily serve to my rooftop guests on hot summer nights. People just go crazy for cold sorbet and white wine. And this whole scene just screams “let the summer begin!”
I hope this recipe inspires you to try homemade sorbet. It really is the easiest summertime dessert. I have also made it with frozen mangos and even with frozen blueberries. Both worked wonderfully.
If you give this recipe a try, please let me know by leaving a comment and rating it! And don’t forget to take a picture and tag it @eatingbyelaine and #eatingbyelaine so I can see! Have a safe and relaxing Memorial Day weekend, friends! Cheers to SUMMA!
This refreshing vegan, grain-free and gluten-free dessert is simple and sweet. It is lightly sweetened and incredibly smooth. You can make this with mango as well.
- 2 cups frozen strawberries, unsweetened*
- 1–2 tablespoons pure maple syrup**
- Blend the frozen strawberries and maple syrup. Use the blender‘s tamper or plunger to push the strawberries into the blades safely. Taste and add more sweetener if desired.
- Enjoy immediately or transfer to a freezer-safe container lined with parchment paper and smooth top with a spoon. Cover securely and freeze for 1-2 hours for perfectly rounded scoops. Do not over-freeze.
* If you are using a high speed blender then put the strawberries in straight from the freezer. I have a KitchenAid Pro Series blender. You don’t want to over-mix or it will become liquid. If you are using a regular blender then you might want to allow the strawberries to thaw out for 5-10 minutes at room temperature before blending.
** I prefer 1 tablespoon but you may want it sweeter.
You could add 1/4 teaspoon of vanilla and/or 1/3 cup coconut cream from a pre-chilled 15 ounce full fat coconut milk can. This will make it more like creamy strawberry ice cream and less like traditional sorbet. It is delicious too!
- Category: Dessert
- Method: Blender
Keywords: homemade sorbet
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