3-Ingredient Strawberry Sorbet: the Quick, No-Bake Recipe for a Fresh Sorbet, Ready in Minutes!

Total time: 15 mins. + resting time
Difficulty: Low
Serves: 4 people
By Cookist

3-Ingredient Strawberry Sorbet is a fresh and delicious dessert, ideal to be enjoyed at the end of a meal or as a tasty and refreshing snack. To make it we only use 3 ingredients: frozen strawberries, lemon juice and honey, so as to create a light dessert ready in just a few steps, without using an ice cream maker. The ingredients will be blended and the sorbet will have to rest in the freezer before being enjoyed. At the end of the preparation you will obtain a soft and truly irresistible sorbet: even children will like it!

What is Sorbet?

Sorbet is a frozen dessert made from sweetened water flavored with fruit, wine, or liqueur. Unlike ice cream, it contains no dairy, making it a light and refreshing treat. Sorbet's origins date back to ancient Persia, where people mixed snow with fruit and honey to create an early version of this dessert. Over time, sorbet evolved and became popular in Europe during the Renaissance as a palate cleanser between courses. Traditional sorbet is made by combining fruit puree, sugar, and water, then churning the mixture to create a smooth, icy texture. The churning process incorporates air, which helps to prevent large ice crystals from forming, resulting in a smoother consistency.

By using frozen strawberries, lemon juice, and honey in our recipe, the need for churning is eliminated. Blending these ingredients until smooth and then freezing them creates a sorbet-like texture with minimal effort. This method differentiates from traditional sorbet-making by simplifying the process and reducing the time required to prepare the dessert. Additionally, the use of honey as a sweetener gives it a natural sweetness and a slightly different flavor profile compared to the sugar typically used in sorbet.

Tips for Obtaining the Best Strawberry Sorbet

  • Ensure your strawberries are ripe and sweet to achieve the best flavor.
  • Taste the mixture before freezing and add more honey if desired.
  • Blend until completely smooth, adding a little water if necessary to achieve a silky texture.
  • If the mixture warms up during blending, chill it in the refrigerator before freezing to speed up the setting process.
  • Freeze the sorbet mixture in a shallow container for quicker and more even freezing.
  • Stir the mixture every hour while it’s freezing to prevent large ice crystals from forming and to ensure a smoother texture.
  • Dip your ice cream scoop in hot water before serving to make scooping easier and to achieve perfectly rounded scoops.
  • For the best texture, serve the sorbet immediately after scooping, as it can become icy if left out too long.

What is The Secret for The Perfect 3-Ingredient Strawberry Sorbet?

The secret to a good sorbet lies in achieving the perfect balance of flavor, sweetness, and texture. Using high-quality, ripe fruit ensures a rich and natural taste. Proper blending is crucial to create a smooth consistency, with just enough liquid to aid the process without diluting the flavor. Sweetening to taste, typically with honey or sugar, helps to balance the tartness of the fruit and improve texture by reducing the formation of large ice crystals. Finally, freezing the mixture properly and stirring occasionally during the initial freezing stage can prevent iciness, ensuring a smooth and refreshing sorbet.

Sorbet Vs. Sherbet: What's the Difference?

Sorbet and sherbet are both frozen fruit-based desserts, but they differ in ingredients and texture. Sorbet is made from pureed fruit, sugar, and water, and it contains no dairy, resulting in a light and refreshing texture. Sherbet, on the other hand, includes a small amount of dairy, such as milk or cream, giving it a creamier texture and slightly richer flavor.

In terms of healthiness, sorbet is generally considered the healthier option. It is lower in calories and fat because it lacks dairy, making it a lighter choice. Additionally, sorbet is often made with natural fruit and sweeteners, which can provide a more wholesome treat compared to the added dairy and sometimes higher sugar content found in sherbet.

Can I Freeze My Own Strawberries?

You don't need to buy frozen strawberries; you can freeze your own fresh strawberries for this recipe. Simply wash, hull, and freeze them in a single layer on a baking sheet before using them. This ensures they freeze evenly and prevents them from clumping together, giving you the convenience of store-bought frozen strawberries with the freshness of home-prepared fruit.

Can I Substitute Honey?

Yes, you can substitute honey in this recipe. Alternatives like maple syrup, agave nectar, or simple syrup work well and maintain the sorbet's smooth texture. Choose a substitute that complements the strawberries' flavor and adjust the quantity to taste, keeping in mind that different sweeteners vary in sweetness.

More Strawberries Recipes For Your Spring and Summer

Strawberry Granita

No-Bake Strawberry Cheesecake

Strawberry Ice-Box Cake

3-Ingredient Strawberry Mousse

How to Store 3-Ingredient Strawberry Sorbet

Store the sorbet in an airtight container in the freezer to maintain its texture and prevent ice crystals from forming. For the best quality, cover the surface of the sorbet with plastic wrap before sealing the container. Properly stored, the sorbet will last for up to one month, although it's best enjoyed within the first two weeks for optimal flavor and texture.

Frozen strawberries
500 grams
Fresh lemon juice
60 ml
10 ml

How to Prepare 3-Ingredient Strawberry Sorbet

Squeeze a whole lemon, straining the juice until you reach the desired quantity of juice.

Inside of a blender, pour the frozen strawberries and the honey.

Add the lemon juice.

Blend the mixture until smooth (you might need to add some water to help you get a smoother texture).

Transfer the sorbet mixture into a shallow container and smooth it out with a spoon. Freeze for 2-3 hours or until set in the middle.

Use a hot ice cream scoop, dipping it into boiling water before usage, to form the classic portions of sorbet before serving.


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