Easy Strawberry Sorbet Recipe (without An Ice Cream Maker)

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This Easy Strawberry Sorbet recipe is a fresh and fruity frozen treat and you don’t need an ice cream maker to make it!

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I know for many people, strawberries are a summer fruit. I do agree, but California Strawberries begin their season in the spring. Living in Las Vegas, we have easy access to California Strawberries and once they start hitting the stores and the price start lowering a bit, I am buying them on almost every shopping trip (no joke). We’ll go through A LOT of strawberries between now and the end of the summer.

Strawberry Sorbet is an easy dessert that you’ll want to start making as soon as springtime hits. It’s so fresh and bursting with flavor that I think it make a lovely choice as you say goodbye to winter and hello to flowers and sunny days.

If you don’t have an ice cream maker, you will be happy to know that I am going to show you how this can be done WITHOUT an ice cream maker. I do happen to have an ice cream maker, but to be honest….I think it’s a pain. I’m at a point that I want to get a new one, but I’m not quite sure which one I want to get so I haven’t jumped into buying another one. So, I’m skipping the ice cream maker and going to show you how this can be made without one.

The first step is pulsing strawberries in a food processor until they are broken down and are a chunky consistency.

A syrup mixture of water and sugar is created on the stovetop and cooled. While the processor is running, the syrup is added to the strawberries, as well as lemon juice, a pinch of salt, and some vodka (which is optional). The mixture is processed until very smooth.

The sorbet mixture is poured into a freezer-safe container. I recommend pouring it into a round metal cake pan, as I feel the shallow depth, the metal, helps to freeze the sorbet more quickly. Place the sorbet into the freezer.

About every 30 minutes or so, the sorbet is removed from the freezer and stirred and smashed up with a fork. After each time of doing this, try to smooth and level out the sorbet as best as possible.

Once firm, it’s ready to serve. I recommend transferring the sorbet to an air-tight container if it’s not already in one. To serve, scoop into bowl and garnish with additional fruit or fresh mint leaves.

Here’s the complete recipe — enjoy!