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strawberry lemon sorbet recipe featured
Avatar photoJohnson Maya

Easy Strawberry Lemon Sorbet Recipe

This no-churn strawberry lemon sorbet recipe bursts with fresh summer berries and zesty citrus for a vegan, dairy-free frozen treat. Creamy without a machine, it's tart-sweet perfection ready in hours—ideal for cooling off or impressing guests.
Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE SORBET:
  • 4 cups (680g) fresh strawberries, hulled
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) fresh lemon juice (3-4 lemons)
  • Pinch sea salt
  • 1 tsp lemon zest (optional)

Equipment

  • Blender or food processor
  • Saucepan
  • Loaf pan
  • Fork

Method
 

  1. strawberry lemon sorbet recipe recipeCard1
  2. 1. Hull and puree strawberries until smooth.
  3. 2. Dissolve sugar in lemon juice over heat.
  4. 3. Combine, chill 1 hour.
  5. 4. Freeze 2 hours, stir, repeat twice.
  6. 5. Freeze solid, serve softened.

Nutrition

Calories: 120 | Carbohydrates: 30 | Fiber: 1 | Sugar: 26

Notes

STORAGE: Airtight in freezer up to 2 weeks. Soften 10 min before scooping.
MAKE AHEAD: Prep mixture 24 hours ahead, chill covered.
SUBSTITUTIONS: Sugar to monk fruit; strawberries to mixed berries.
PRO TIPS: Use ripe berries for best flavor; vigorous stirring prevents ice crystals; chill base fully.
SERVING SUGGESTIONS: Scoop solo, in parfaits with granola, or atop cake; garnish mint.
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