On a hot summer’s day, a bowl of refreshing dairy free strawberry sorbet is never a bad idea. This sorbet 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.
Fresh strawberry season is my favorite season! We love capturing the fresh strawberry flavor by making freezer strawberry jam with Sure-Jell. Adding a spoonful of jam to a warm slice of gluten free cornbread in the winter is pure heaven. So many strawberries, so little time.
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Why You'll Love This Recipe
- Only Four Ingredients!
- Delicious Dairy Free Dessert, You Won't Miss The Dairy, Promise
- Gluten Free, Dairy Free, Low FODMAP, and Vegan Recipe
Featured Ingredients
- Fresh, ripe strawberries - The fresher the strawberries are, 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.
Step-By-Step Instructions
Step 1: With an immersion blender or a high-powered blender, puree the strawberries until no pieces of strawberry remain.
Step 2: Add the sugar and stir. Add the lemon juice and salt.
Chill for at least two hours. Overnight is even better.
Step 3: 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.
Step 4: After thirty minutes or when the sorbet is churned, transfer to an airtight container and freezer for at least two hours.
Tips
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.
For an adults-only strawberry sorbet, add a tablespoon of vodka. This will keep the sorbet from a hard freeze.
Flavor Variations
- Strawberry Basil Sorbet: When adding sugar and salt, add fresh chiffonade basil leaves to the sorbet for a fun, different flavor.
- Strawberry Lime Sorbet: Swap out the lemon juice and use fresh lime juice instead!
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.
FAQs
You can skip the churning step, but then you will make a granita, not a sorbet. The churning process adds air to the sorbet and creates a smooth texture.
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 dietitian.
- 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.
As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
Additional Strawberry Recipes
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Dairy Free Strawberry Sorbet
Equipment
Ingredients
- 4 cups pureed strawberries 5-6 cups whole 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!