An easy homemade strawberry sorbet recipe that is made with a just a food processor and 3 simple ingredients: strawberries, lemon, and maple syrup. It's a healthy and delicious dessert with a smooth, silky texture and a vibrant fruity flavor, perfect for warm weather or any time you're craving a cool, guilt-free treat.
Do you love healthy fruit sorbet recipes? Same! Check out some of my other sorbet recipes that are also popular with my readers:
Some other healthy-ish sweets made with strawberries that you might like include this real fruit strawberry matcha latte recipe or this real fruit strawberry sago recipe.
Why You'll Love This Recipe
Healthy sorbet recipes are the perfect addition to anyones diet because they are packed with micro-nutrients and fibre! Something that feels like a treat is actually incredibly beneficial for our healthy and what isn't to love about that?! I also love that no fancy ice-cream maker or blender is needed for this recipe. All you need are strawberries, lemon, maple syrup, and a food processor. Too easy!
Ingredients Needed for Strawberry Sorbet
To make this silky smooth strawberry lemon sorbet recipe you will need:
- Frozen Strawberries (450 grams): The star of this recipe! Using frozen strawberries not only brings out a rich sweetness but also allows for a creamy sorbet texture without needing dairy or other additives. Strawberries are naturally high in antioxidants and vitamin C, making this dessert as nutritious as it is tasty.
- Lemon Juice (from 1 lemon): The lemon juice balances the sweetness of the strawberries with a hint of tartness and brings a zesty freshness to the sorbet.
- Maple Syrup (2 tablespoons): Maple syrup serves as a natural sweetener, adding just the right amount of sweetness to complement the strawberries and lemon. It’s a healthier alternative to refined sugars and keeps this recipe plant-based while adding a subtle sweetness to the sorbet. You can substitute maple syrup for honey or agave syrup if you don't have maple syrup.
How to Make Homemade Strawberry Sorbet
Ingredients
- 450 grams frozen strawberries
- 1 lemon (juice extracted, seeds removed)
- 2 tablespoons maple syrup
Instructions
- Freeze the Strawberries: If you haven’t already, freeze the strawberries until solid. This step is key for achieving a creamy sorbet texture without an ice cream maker.
- Blend the Ingredients: Add the frozen strawberries, lemon juice, and maple syrup to a food processor or high-speed blender. Blitz the mixture, stopping and scraping down the sides as needed. Continue blending until a smooth, silky texture is achieved.
- Serve or Store: Serve the sorbet immediately for a soft-serve texture. Any left overs can be stored in the freezer but will need to be slightly defrosted when ready to be enjoyed again.
Variations, Tips and Tricks for Perfecting Your Sorbet
- Frozen Strawberries: Make sure that the strawberries are frozen solid before using. This is required to create the right texture. This allows the sorbet to blend smoothly and reach that creamy, icy consistency.
- Adjust Sweetness: Add more or less maple syrup to suit your taste. Some strawberries are sweeter than others, so it can vary depending on the batch of strawberries you use.
- Substitute Maple Syrup: Maple syrup can substituted with agave syrup or honey depending on what is available to you. The main purpose of the maple syrup is to increase the sweetness.
- Adjust Tartness: Add more or less lemon juice to increase tartness of the sorbet as per your personally preference.
- Herbal Infusions: Try adding a few fresh basil or mint leaves during blending for a hint of herbal freshness. Both basil or mint are a delicious flavour combination with this strawberry sorbet.
Common Mistakes to Avoid When Making This Recipe
- Not Blending Thoroughly: It’s important to stop and scrape down the sides of your food processor or blender multiple times. This ensures an even, creamy texture without any large chunks of strawberry.
- Overloading the Food Processor: If your food processor is small, blend in batches to prevent overloading, which can lead to an uneven texture and chunks of strawberries.
Strawberry Sorbet Recipe
Ingredients
- 450 grams strawberries frozen
- 1 juice of, lemon seeds removed
- 2 tablespoon maple syrup refer to blog notes for substitute recommendations
Instructions
- Freeze the Strawberries: If you haven’t already, freeze the strawberries until solid. This step is key for achieving a creamy sorbet texture without an ice cream maker.
- Blend the Ingredients: Add the frozen strawberries, lemon juice, and maple syrup to a food processor or high-speed blender. Blitz the mixture, stopping and scraping down the sides as needed. Continue blending until a smooth, silky texture is achieved.
- Serve or Store: Serve the sorbet immediately for a soft-serve texture. Any left overs can be stored in the freezer but will need to be slightly defrosted when ready to be enjoyed again.
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