On a hot summer’s day, a bowl of refreshing dairy free strawberry sorbet is never a bad idea. It has an intense punch of strawberry flavor, accented with fresh lemon juice, sugar, and salt. It is like traditional ice cream but without any heavy cream.
Strawberry sorbet is another way to enjoy ripe, fresh-from-the-field strawberries, in addition to strawberry pie or strawberry shortcake. So many strawberries, so little time.
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Why You'll Love This Recipe
- Only Four Ingredients
- Delicious Dairy Free Dessert
- Gluten Free, Dairy Free, Low FODMAP, and Vegan
Featured Ingredients
- Fresh, ripe strawberries - The better the fresh strawberries, the better the strawberry flavor will be.
- Sugar - Plain, white granulated sugar adds sweetness and creates the perfect ratio between fruit and sugar.
- Lemon Juice - Fresh lemon juice adds the best flavor.
- Sea Salt - Balances the flavors.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
With an immersion blender, puree the strawberries until no pieces of strawberry remain.
Add the sugar and stir. Add the lemon juice and salt.
Chill for at least two hours overnight is even better.
Churn the sorbet mix according to your ice cream maker’s instructions. We have an old-fashioned-looking ice cream maker we got from Amazon. It makes great ice cream, and the kids love being a part of the process.
After thirty minutes or the sorbet is churned, transfer to an airtight container and freezer for at least two hours.
Tips and Tricks
For a seedless sorbet, strain the puree through a fine mesh strainer before adding the lemon juice and salt.
To reduce the chilling time, start with cold fruit, spread the mixture on a baking sheet, and keep it in the refrigerator, stirring every 15 minutes.
If adults only eat this homemade sorbet, add a tablespoon of vodka. This will keep the sorbet from a hard freeze.
Ingredient Swaps
- Fresh Lime Juice - Use lime juice instead of lemon juice.
Variations
Strawberry Basil Sorbet: When adding sugar and salt, add fresh chiffonade basil leaves to the sorbet for a fun, different flavor.
Storing and Freezing
Store: Keep the sorbet in the freezer in an airtight container. Enjoy within two weeks for best results. Anything longer and it may get ice crystals.
Low FODMAP Notes
Low FODMAP information is based on the Monash University Food App and FODMAP Friendly App testing results. I highly recommend using these apps for guidance on ingredients and serving sizes and working with a Low FODMAP dietician. As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
- Fresh, ripe strawberries - Safe at 5 medium berries or 65 grams per meal.
- White Sugar - Safe at ¼ cup or 50 grams per meal.
- Lemon Juice - Safe at ½ cup or 125 grams per meal.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
You can skip the churning step, but then you will be making a granita, not a sorbet. The churning process adds air to the sorbet and creates a smooth texture.
Meal Planning
On a hot day, a scoop of this strawberry sorbet is all you need. However, if you want to level up the sorbet game, it would also be great as a mocktail with a can of club soda. Creating a slushy, alcohol-free drink, top it off with a sprig of mint.
Additional Strawberry Recipes
Recipe
Dairy Free Strawberry Sorbet
Equipment
Ingredients
- 4 cups pureed strawberries 5-6 cups strawberries
- 1 cup white granulated sugar
- 3 tablespoons fresh lemon juice
- ¼ teaspoon sea salt
Instructions
- Puree the strawberries with either an immersion blender, blender or food processor until no pieces of strawberries remain.
- Add the sugar to the pureed fruit.
- Stir in the lemon juice and sea salt.
- Place in an airtight container and chill in the refrigerator for at least two hours. Overnight is best.
- Using an ice cream maker, churn according to your ice cream maker’s instructions.
- Transfer the churned sorbet to an airtight container and freeze for at least two hours before serving. This will help firm up the sorbet and prevent it from melting as fast.
Venessa says
I love this dairy free dessert!