By Grocery List Plus Editorial Staff | Published on June 14, 2026

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Strawberry Sorbet

Serves 14

31 cal · 180 min

Strawberry Sorbet

Recipe GLPRe522063c108cc2

4.5(1)
Dessert
180 min
31 cal
Servings: 14
No-Cook
SNAP eligible

A refreshing and light Italian-style frozen dessert made from fresh strawberries, sugar, lemon juice, and salt. This naturally vegan sorbet has a smooth, creamy texture and bright strawberry flavor, perfect for a palate cleanser or summer treat.

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Ingredients

2½ pounds Strawberries, washed and hulled

1 cup Sugar

2 teaspoons Lemon juice

½ teaspoon Kosher salt

Directions

  1. Combine the hulled strawberries and sugar in a blender or food processor. Pulse until the mixture reaches a smooth purée, scraping down the sides as needed.

  2. Strain the strawberry purée through a fine-mesh sieve into a bowl, pressing gently on the solids to extract as much liquid as possible. Discard the seeds and pulp.

  3. Stir the lemon juice and kosher salt into the strained strawberry mixture. Taste and adjust the lemon juice and salt to your preference.

  4. Pour the mixture into a shallow freezer-safe container and freeze for about 30 minutes until it begins to firm at the edges.

  5. Stir the partially frozen mixture with a fork, breaking up any ice crystals, and return to the freezer. Repeat this process every 30 minutes for about 2-3 hours until the sorbet reaches a smooth, creamy consistency.

  6. Once fully frozen and scoopable, transfer the sorbet to an airtight container and store in the freezer until ready to serve. Scoop and serve immediately.

Comments

Grocery List Plus Editorial Staff4.5

This recipe scores high on availability and cost—strawberries, sugar, lemon juice, and salt are staples at every Charlotte chain, and the ingredient list is genuinely cheap, likely under $1 per serving even with quality berries. The 180-minute stated time is honest if you count freezing, but active prep is closer to 15 minutes, which means a home cook won't actually be "working" on this for three hours. The real limitation is household fit: sorbet is a dessert for a crowd or occasion, not a weeknight staple, and leftovers require freezer space and thaw time before serving, making it less flexible than a cake or pie.

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