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strawberry lemon sorbet recipe featured
Avatar photoJohnson Maya

Easy Strawberry Lemon Sorbet Recipe (No Ice Cream Maker)

This vibrant strawberry lemon sorbet recipe delivers a refreshing, dairy-free frozen dessert with no machine needed. Made with ripe strawberries, zesty lemon juice, and a hint of sweetness, it's a quick summer treat that's perfect for warm days and impromptu gatherings.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Mediterranean
Calories: 98
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 ½ cups (300g) fresh strawberries, hulled and halved
  • ⅓ cup (80ml) fresh lemon juice (about 2 large lemons)
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) water
  • 1 tablespoon (15ml) light corn syrup (optional)
  • Pinch of fine sea salt

Equipment

  • Blender or food processor
  • Small saucepan
  • Whisk
  • Freezer-safe container (shallow, 8x4 inch or similar)
  • Spatula
  • Fork

Method
 

  1. strawberry lemon sorbet recipe recipeCard1
  2. In a small saucepan, combine sugar, water, and corn syrup (if using). Heat over medium, stirring until sugar dissolves completely. Remove from heat, stir in salt, and cool to room temperature.
  3. Blend strawberries in a high-speed blender until smooth. Scrape down sides as needed for even purée.
  4. Add cooled syrup and lemon juice to the strawberry purée. Blend again for 20–30 seconds until fully combined and bright pink.
  5. Pour mixture into a shallow freezer-safe container. Press parchment paper directly onto the surface, then seal with a lid or plastic wrap.
  6. Freeze for 1.5 hours, then scrape with a fork to break up ice crystals. Repeat after another hour. Freeze solid for at least 1 more hour.
  7. Let sit at room temperature for 5–7 minutes before scooping. Serve with lemon zest or fresh mint.

Nutrition

Calories: 98 | Carbohydrates: 25 | Fiber: 1 | Sugar: 22

Notes

STORAGE: Store in an airtight container with parchment pressed on surface for up to 3 weeks. Thaw 5–7 minutes before serving.
MAKE AHEAD: Mix can be made up to 1 day in advance and chilled. Freezing should follow after chilling.
SUBSTITUTIONS: Use monk fruit sweetener for lower sugar. Agave or honey substitutes corn syrup. Frozen strawberries work if thawed and drained.
PRO TIPS: Scrape sorbet twice during freezing for smooth texture. Use ripe, in-season strawberries for best flavor.
SERVING SUGGESTIONS: Serve in chilled glasses, lemon cups, or as a palate cleanser. Pairs well with grilled meats, spicy dishes, or fruit platters.
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