Desserts Non-Dairy

4-Ingredient Strawberry Sorbet

As the weather heats up, make sure you keep a batch of my Homemade 4-Ingredient Strawberry Sorbet in the freezer! You can make this using a food processor, and it’s perfectly sweet while filled with wholesome ingredients.

A spoon scooping a portion of homemade Strawberry Sorbet in a black loaf pan.

I’ve made lots of frozen desserts for Coined Cuisine, but sorbet gets the prize for the easiest to make – by far. Using frozen strawberries to save time and a food processor to do the heavy lifting, you can have a delicious treat ready to go in no time!


Ingredients

  • Frozen Strawberries To make it easier, you can buy the berries already frozen.
  • Lemon Juice A splash of lemon juice helps round out the flavors of our sorbet.
  • Warm Water – After blitzing our frozen berries, some warm water helps get the silky smooth texture we’re looking for.
  • Honey – I like to add a touch of honey for extra sweetness. The amount you want to add is up to you, although I do leave measurement suggestions in the recipe card!

How to Make Homemade Strawberry Sorbet

Honestly, this is such an easy and quick (if you eat it right away!) recipe. Homemade sorbet doesn’t take much effort – or ingredients – but will have you craving it every night for a sweet treat.

  1. To a food processor, add the frozen strawberries. You can slice & freeze your own, or just buy them already frozen.
  2. Blitz the berries until they are small, icy pieces.
  3. Pour in the lemon juice and warm water, and continue to process. Everything should start to form a smooth texture.
  4. Add your honey and process the sorbet once more, until the sweetener is evenly dispersed.
  5. You can actually eat this now if you want! It should be super soft.
  6. If you want the sorbet to be a bit more firm like I do, add it to a 9×5 loaf pan and cover with a layer of cling wrap and a layer of aluminum foil.
  7. Freeze for about an hour and a half, then stir up and serve.

You can also freeze this overnight and then serve the next day. In that case, your sorbet will be very hard. Let the pan sit out on the counter for 20-30 minutes, until it softens to a palatable texture. I recommend stirring the sorbet thoroughly after it defrosts to get that smooth, velvety texture.


A loaf pan filled with homemade Strawberry Sorbet with an ice cream scoop in the middle.


Variations/Substitutions

  • You could make my mango sorbet recipe and mix them together to create strawberry-mango sorbet! It’s the perfect balance of sweet mango and slightly tangy berries.
  • This recipe works well with any type of frozen fruit – try watermelon, pineapple, or blackberry sorbet!
  • You could also mix in a little liquor for an adult-only version… what about tequila for a strawberry margarita sorbet, or vodka + lemon + berries for a frozen take on a strawberry lemon drop?

Other Frozen Dessert Recipes You’ll Love!

Homemade Peaches & Cream Popsicles

Strawberry Rosé Popsicles

No-Churn Cookies & Cream Ice Cream

No-Churn Strawberry Cheesecake Ice Cream

Frozen Yogurt Bark

Homemade Orange Creamsicle Popsicles

 
A loaf pan filled with homemade Strawberry Sorbet with lemon slices and extra strawberries on the side.

4-Ingredient Strawberry Sorbet

Shani W.
For a sweet & fruity treat, my easy homemade Strawberry Sorbet is made with only four simple ingredients! You don't even need an ice cream maker; a food processor will produce the perfect texture.
Freezing Time 1 hour 30 minutes
Course Dessert
Servings 10

Ingredients
  

  • 6 cups frozen strawberries
  • 2 tbsp. lemon juice
  • 1 ½ cup warm water
  • 3 tbsp. honey more to taste

Instructions
 

  • To a food processor, add the frozen strawberries and chop until they form small, icy pieces.
  • Slowly pour in the lemon juice and warm water until the berries begin to form a smooth texture.
  • Add in the honey and process once more, until sweetened to your preference.
  • The sorbet will be really soft; if you enjoy this texture, go ahead and eat.
  • If you prefer your sorbet to be a bit more firm, add the sorbet to a 9×5 loaf pan. Cover with plastic wrap and aluminum foil.
  • Freeze for about 1 ½ hours, or until firm. Serve immediately. Enjoy!

Notes

You can also freeze this overnight and serve the next day! I recommend letting it sit at room temperature for about 30 minutes, and then stir the sorbet well after it defrosts.
Keyword Easy Fruit Sorbet, Homemade Sorbet, Non-dairy sorbet, Strawberry Sorbet

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A closeup shot of a pan of homemade Strawberry Sorbet.

The Coined Breakdown

  • Total Cost per serving: $0.49
  • Total Cost (10 servings): $4.91
  • Those Other Guys: $6.99 per serving

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