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Easy Freezer Strawberry Sorbet

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Submitted by lifeinpixels

Strawberry sorbet made with pureed fresh strawberries, cranberry juice, and lemon juice. No ice cream maker needed. Freeze, blend, and refreeze for a smooth, fruity frozen treat.

YIELD

6 servings

PREP

20 min

COOK

20 min

READY

13 hrs

A bright, icy strawberry sorbet you can make without any special equipment. A quart of pureed strawberries gets mixed with cranberry juice, fresh lemon juice, and a simple gelatin-sugar base, then frozen overnight in a regular baking pan.

The trick is blending the frozen mixture in batches the next day. This breaks up the ice crystals and gives you that smooth, scoopable texture you’d get from a proper ice cream maker. One more freeze and it’s ready to serve.

It takes patience (we’re talking overnight plus a few more hours), but the hands-on work is minimal and the payoff is a clean, fruity dessert with zero dairy.

Pro Tips

  • Puree the strawberries until completely smooth. Any chunks will freeze into icy lumps. Strain through a fine mesh sieve if you want an extra-silky result.
  • Let it soften before scooping. Pull the pan out 15 to 20 minutes before serving. Sorbet that’s rock-hard straight from the freezer is tough to scoop and tastes less flavorful.
  • The cranberry juice is doing more than you think. It adds tartness and a deeper berry color. Don’t skip it or swap it for water.

Variations

  • Mixed berry: Replace half the strawberries with raspberries or blueberries for a more complex berry flavor.
  • Boozy version: Stir in 2 tablespoons of vodka or elderflower liqueur before freezing. The alcohol keeps the texture softer and more scoopable.

Ingredients

2 2
PACKAGES PACKAGES GELATIN, UNFLAVORED
unflavored
1 237
CUP ML SUGAR
3 710
CUPS ML WATER
1 0.9
QUART L STRAWBERRIES
pureed *
1 237
¼ 59
CUP ML LEMON JUICE
freshly squeezed

Directions

Combine gelatin and sugar in a medium saucepan; stir in water.

Let stand 2 minutes.

Cook over low heat, stirring constantly until gelatin dissolves.

Remove from heat; cool.

Stir in strawberry purée and remaining ingredients.

Pour into a 13×9 inch pan.

Cover and freeze 8 hours or overnight.

Spoon about ¼ of frozen mixture into the container of a blender or food processor.

Top with lid and process until smooth.

Return to pan. Repeat until all the mixture has been processed.

Return pan to freezer and freeze for 4 hours or until firm.

Let stand at room temperature 15 to 20 minutes before serving.

If you have an ice cream freezer, pour into container and follow manufacturer’s instructions.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 185 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 24mg 1%
Total Carbohydrate 13g 13%
Dietary Fiber 0g 0%
Sugars g
Protein 16g
Vitamin A 0% Vitamin C 38%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 
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