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Home ยป Dairy-Free

Strawberry Sorbet

May 14, 2009 (updated Jul 3, 2024) (18 Comments)

Strawberry Sorbet

Berry season is coming up (or it may already be with you). In any case, berry sorbets are so refreshing and so easy to make. This not only serves as a refreshing snack or dessert, but is great for whipping up strawberry smoothies.

For the smoothie, I use a blender and I usually add about 1 cup of the sorbet, one cup of fruit juice (lemonade works well too), some crushed ice, and then blend. You can easily double or triple this recipe for more of the same.

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  1. Alisa HL says

    June 10, 2019 at 8:02 pm

    The link for the seedless sorbet doesnโ€™t work ๐Ÿ™

    Reply
    • Erica says

      June 11, 2019 at 12:03 am

      Fixed the link! Thank you ๐Ÿ™‚

      Reply
  2. Heidi says

    September 27, 2017 at 1:03 pm

    Thank you for this recipe! I am hoping to make this for my daughter's class for her birthday treats. Can you tell me approximately how many servings this recipe makes? Thank you.

    Reply
    • Erica says

      September 27, 2017 at 3:48 pm

      Thanks for asking. About 6 to 8 cups, and I just updated the recipe.

      Reply
  3. Mariam says

    May 12, 2013 at 5:55 pm

    Beautiful, but why make a syrup with honey and water? Could 1cup of honey be thick enough? That way the honey is not heated and possibly altered of its properties?

    Reply
  4. Dawn says

    October 24, 2012 at 8:52 pm

    I want to make this for my kids... what should I substitute for the alcohol? Thanks!

    Reply
    • Erica says

      October 24, 2012 at 9:17 pm

      nothing really. just leave it out. It just prevents it from turning solid as fast. If you eat it in the next few days you should be ok. Cover it well in the freezer and let it defrost for 10 minutes or so before consuming.

      Reply
  5. Mari says

    June 20, 2012 at 12:31 pm

    Can we substitute rum for vodka?
    Thanks

    Reply
    • Erica says

      June 20, 2012 at 12:36 pm

      I don't see why not ๐Ÿ™‚

      Reply
  6. Carole says

    June 29, 2011 at 3:04 pm

    Strawberries are in and so great right now!

    I've been using arrowroot in my ice cream to retain a smooth texture. I may have to give it a try in sorbet and sherbet as well. I'll have to cut the sugar content a bit for our tastes, but what a beautiful sorbet!

    Reply
    • Erica says

      June 29, 2011 at 3:56 pm

      Yes, arrowroot is a great addition. We avoid it because it is starch.

      Reply
  7. Michelle says

    May 15, 2009 at 6:04 pm

    Don't you love the color?? Looks awesome.

    Reply
  8. CoconutGal says

    May 15, 2009 at 10:21 am

    I loooovee sorbets!! What a gorgeous photo too.
    I can't WAIT for berry season. It needs to hurry up!!
    Thanks for your sweet words about Elana's post. I am so glad my story can encourage others!

    Reply
  9. Hillary says

    May 15, 2009 at 9:11 am

    Beautiful! This looks so refreshing.

    Reply
  10. Heather... Crumbs and Pixels says

    May 15, 2009 at 7:52 am

    This looks amazing!

    Reply
  11. Erica says

    May 15, 2009 at 7:14 am

    Hi Mar,
    Yes, 3 pounds of strawberries. Woops, I just noticed the weight amount is incorrect! Thanks!

    Reply
  12. katie says

    May 15, 2009 at 4:56 am

    Wow, this looks absolutely delicious!!! I love how VIBRANT the color is! yum!

    Reply
  13. Mar says

    May 15, 2009 at 1:32 am

    Hi,
    This recipe sounds really amazing but... one pound equals 454 grams. I assume I should use 3 pounds of strawberrys, am I right? Thanks!

    Reply

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Welcome! I'm Erica, a cookbook author and writer. I offer whole food, grain-free, and gluten-free recipes, tips, and more. I'm passionate about food and the human microbiome. Also, I love vegetables.

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