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2-Ingredient Strawberry Sorbet

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5 from 2 reviews

  • Total Time: 2 mins
  • Yield: 3-4 1x
  • Diet: Vegan


This refreshing vegan, grain-free and gluten-free strawberry sorbet dessert is simple and sweet. It is lightly sweetened and incredibly smooth. You can make this sorbet recipe with mango as well.


Units Scale
  • 2 cups frozen strawberries, unsweetened*
  • 1-2 tablespoons pure maple syrup**


  1. 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.
  2. 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!

  • Prep Time: 2 mins
  • Category: Dessert
  • Method: Blender