Strawberry Sorbet
A refreshing and simple strawberry sorbet made with just three ingredients, perfect for hot summer days or last-minute guests.
Ingredients
Main ingredients
- 2 cups fresh strawberries, hulled (about 10–12 medium berries)
- 1/2 cup granulated sugar If strawberries are very sweet, reduce sugar to 1/3 cup.
- 1 cup cold water Can substitute with light citrus juice for added flavor.
Instructions
Preparation
- Wash and hull the strawberries. Remove any bruised bits.
- Add the strawberries, sugar, and cold water to a blender.
- Blend on high until the mixture is completely smooth.
Freezing
- Pour the puree into a shallow baking dish and spread it into an even layer.
- Freeze for about 2 hours, stirring vigorously every 30 minutes.
- When the sorbet is firm but still scoopable, serve in bowls.
Notes
Transfer sorbet to an airtight, freezer-safe container for storage. Press plastic wrap directly onto the surface to minimize air contact. Store up to 2–3 weeks. If too hard to scoop, let sit at room temperature for 5–10 minutes before serving.