Fresh Strawberry Sorbet

It’s strawberry season! And while we love eating those ripe, juicy red berries right off the plant, it’s mighty refreshing to turn them into strawberry sorbet.

This easy recipe combines a simple syrup made of sugar and water with fresh strawberries, a little lemon juice, and a pinch of salt to create a vibrant, summery sorbet.

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Fresh Strawberry Sorbet

  • Total Time: 2 hours 10 mins
  • Yield: 1 to 1.5 quarts 1x


Units Scale
  • 1 cup water
  • 1 1/4 cups granulated sugar
  • 16 ounces (or a little more) fresh strawberries
  • Juice of 2 lemons
  • Pinch sea salt


  1. Fresh Strawberry Sorbet
  2. Place water and sugar in a small pan and bring to a boil. Cook for 1 minute while stirring to make sure sugar dissolves. Set aside to cool slightly.
  3. Puree the strawberries, lemon juice, the tiny pinch of salt, and the cooled syrup in a blender or food processor.
  4. If desired, strain the puree through a fine mesh strainer. Chill the puree until very cold and freeze in an ice cream maker according to the manufacturer’s directions.
  5. Alternatively, freeze the puree in a large, flat container, or bowl. Stir every couple of hours with a whisk or fork until the mixture is frozen enough to scoop.
  • Author: Lindsey Johnson
  • Prep Time: 2 hours
  • Cook Time: 10 mins


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