Introduction

This refreshing lemon sorbet is a perfect treat for warm days or whenever you crave a light, fruity dessert. Made with simple ingredients and no churn required, it’s easy to whip up and delightfully bright with citrus and strawberry flavors.

The image shows a clear glass bowl filled with two scoops of bright red strawberry sorbet, with a slightly rough, icy texture. The top scoop is round and smooth, sprinkled with small bits of yellow lemon zest. The sorbet sits on a white marbled surface, surrounded by fresh strawberries with green leaves, a white container of strawberries, and a dark blue cloth partially visible in the corner. The scene is bright and fresh with a close-up focus on the sorbet. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz. strawberry chunks (frozen)
¼-½ cup agave nectar (or honey, or simple syrup)
1 Tbsp. lime or lemon juice (freshly squeezed)
1 tsp. lemon zest (or lime zest)
Mint (for serving, optional)

Instructions

Step 1: Add the frozen strawberries, ¼ cup of sweetener, lemon or lime juice, and zest to a large food processor or blender. Blend for 1-2 minutes, stopping to scrape down the sides every 20-30 seconds, until the mixture is completely smooth with no visible fruit chunks. Taste and add additional sweetener 1 tablespoon at a time, blending well after each addition until you reach your desired sweetness.
Step 2: Transfer the smooth mixture into a 9×5-inch metal loaf pan, spreading it evenly with a spatula.
Step 3: Freeze the sorbet for at least 4 hours or overnight. When ready to serve, let it sit at room temperature for 1-2 minutes to soften slightly. Scoop into bowls and garnish with fresh mint if desired. Enjoy!

Tips & Variations

Use honey or simple syrup instead of agave nectar to adjust sweetness to your preference.
Add a splash of orange juice for a different citrus twist.
If you don’t have a metal loaf pan, any shallow container will work for freezing the sorbet evenly.
For a creamier texture, blend in a spoonful of coconut cream before freezing.

Storage

Keep the sorbet covered in an airtight container in the freezer for up to one week. To serve after storage, allow it to soften at room temperature for a few minutes before scooping. Avoid refreezing melted sorbet to maintain its texture.

How to Serve

A clear glass dessert dish holds two scoops of bright red strawberry sorbet, with a smooth, icy texture. The top scoop is round and piled neatly, sprinkled with fine yellow lemon zest. The sorbet sits on a clean, white marbled surface, surrounded by fresh red strawberries with green tops. A shiny silver spoon is placed inside the dish, standing upright behind the sorbet. In the background, a white container filled with strawberries is slightly out of focus, adding depth to the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of frozen?

Frozen strawberries help achieve the sorbet’s icy texture without needing to churn, so using fresh strawberries may result in a less firm sorbet unless you freeze the mixture well before serving.

What if I don’t have a food processor?

A high-powered blender can also work well for blending the frozen fruit smoothly. Just be sure to stop and scrape down the sides frequently for even blending.

Strawberry Lemon Sorbet Recipe

Print Recipe

★★★★★

5 from 648 reviews

A refreshing and naturally sweet Lemon Strawberry Sorbet made with frozen strawberries, agave nectar, and fresh lemon juice. This smooth, fruity dessert is easy to prepare using a blender or food processor and is perfect for a cool treat on warm days.

Author: Lila
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 4 hours 10 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Blending
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Fruit and Flavorings

16 oz. frozen strawberry chunks
1 Tbsp. freshly squeezed lemon juice (or lime juice)
1 tsp. lemon zest (or lime zest)

Sweetener

¼ to ½ cup agave nectar (can substitute with honey or simple syrup)

Garnish

Fresh mint sprigs (optional, for serving)

Instructions

Prepare the blend: Add the frozen strawberry chunks, ¼ cup of the agave nectar, freshly squeezed lemon juice, and lemon zest into a large food processor or blender. Blend for 1 to 2 minutes, pausing every 20 to 30 seconds to scrape down the sides to ensure an even and smooth mixture with no visible fruit chunks.
Adjust sweetness: Taste the sorbet mixture and add additional sweetener 1 tablespoon at a time, blending well after each addition until you reach your preferred sweetness level.
Freeze the sorbet: Transfer the smooth strawberry mixture to a 9×5-inch metal loaf pan and use a spatula to spread it evenly in the pan. Place in the freezer for at least 4 hours, preferably overnight, to allow it to firm up.
Serve: Remove the sorbet from the freezer and let it sit at room temperature for 1 to 2 minutes to soften slightly for scooping. Serve chilled with a sprig of fresh mint if desired and enjoy your refreshing lemon strawberry sorbet.

Notes

Use frozen strawberries to achieve a smooth and scoopable sorbet texture without needing an ice cream maker.
The sweetness level can be adjusted to taste by adding agave nectar, honey, or simple syrup gradually.
Lemon zest adds brightness, but lime zest can be used as a substitute for a twist in flavor.
Letting the sorbet sit briefly before serving helps soften it for easy scooping.
This sorbet is naturally gluten-free and vegetarian.

Keywords: lemon sorbet, strawberry sorbet, frozen fruit dessert, easy sorbet recipe, gluten free dessert, healthy frozen dessert