If you’re craving something sweet, fruity, and refreshing—but don’t want to fuss with fancy equipment—this 3-Ingredient Strawberry Sorbet is your new go-to treat. It comes together in minutes, no ice cream maker needed, and it’s naturally dairy-free and absolutely delicious. Even better? You probably already have everything you need in your kitchen.
Strawberries have long been a summertime favorite, dating back to ancient Rome where they were prized not just for flavor, but for their healing properties. Today, frozen strawberries make this sorbet ultra-creamy while keeping prep quick and easy. Combined with honey and a splash of lemon juice, you get that perfect balance of sweet, tart, and bright in every spoonful.
Whether you’re whipping it up for a hot day, a last-minute dessert, or just because you need something light and cold, this recipe is a total win. Plus, it’s so easy, you’ll find yourself making it again and again. So grab your blender—sorbet season starts now!
Recipe Yield: 2–3 servings
INGREDIENTS
2 cups frozen strawberries
2½ tbsp honey
2 tsp lemon juice
INSTRUCTIONS
1. Blend until smooth:
Add frozen strawberries, honey, and lemon juice to a high-speed blender or food processor. Blend on high until smooth and creamy, stopping to scrape down the sides as needed.
2. Adjust if necessary:
If the mixture is too thick, add 1–2 tsp cold water or an extra splash of lemon juice to help it blend smoothly.
3. Serve or freeze:
Enjoy immediately as a soft-serve sorbet, or transfer to a freezer-safe container and freeze for 1–2 hours for a firmer, scoopable texture.
Helpful Tips to Perfect This Recipe
- Go for Peak Flavor:
Use high-quality frozen strawberries or freeze your own when they’re super ripe for the boldest flavor. - Customize Sweetness:
Taste before freezing—if your strawberries are extra tart, feel free to bump the honey up to 3 tbsp. - Freeze in Layers:
For faster, more even freezing, spread the sorbet in a shallow container and cover tightly with plastic wrap or a lid.
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