This strawberry sorbet is made with just four ingredients and no ice cream machine required! A refreshing, fruity, light, and sweet Summer dessert pairing the flavor of strawberries with basil (Plus other options available!). This recipe is dairy-free, gluten-free, refined sugar-free, naturally sweetened, and can be made vegan!
Begin by thoroughly washing the strawberries and then coring them. I find the easiest way to do this is with a hard straw (and it makes the process super quick too!).The strawberry stalks can be added to smoothies or composted.
Add all of the ingredients into a blender or food processor and blend until smooth. This will also help to add a little air into the mixture, for a better final texture.
Pour the strawberry sorbet into an ice-cream tin/container and allow it to freeze in the freezer for a few hours. The sorbet is ready to serve!
How To Store
Due to using no preservatives and fresh berries, I like to eat this quickly for the best flavor and consistency. I suggest around one month in the freezer.Allow the sorbet to sit for a few minutes at room temperature before serving.
Artificial sweeteners won't work in this recipe as they don't actually contain sugar, so won't create the correct consistency.
Alternative sweeteners like honey, maple, agave work well - though they can become overpowering in flavor when pairing with delicate berry flavors. To avoid this, you could use 3:1 ratio the sweetner to simple sugar.
Sorbets can sometimes stiffen over time in the freezer. To avoid this you can either add alcohol or pectin to the recipe (which will help to lower the freezing point and keep it smoother (about 1 tbsp only) OR allow it to thaw overnight, re-churn and freeze again.
If you find the recipe too sweet, then simply add in a little extra lemon/lime juice.
For 'Instant' sorbet, you can keep your strawberries in the freezer. Then simply blend the frozen strawberries along with a little sweetener (no minimum requirement needed for this method!) and any optional add-ins, then eat immediately.
Top Tip: If you don't have a churner, then this is a perfect hack. Take a small amount of the sorbet mix and freeze. because it's a small amount, it won't have time to grow big ice crystals while freezing. Then incorporate this back into the rest of the mixture and it will basically trigger a reaction that allows smaller crystals to grow in the rest of the mixture too.This will have the consistency of a thick smoothie and can then be poured back into an ice-cream dish to freeze.Read the post for more recipe add-in suggestions and top tips!