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Sweet and Silky Strawberry Sorbet

Sweet and Silky Strawberry Sorbet

Dana H.

"Sweet, soft strawberry sorbet that will rival any brand bought in the grocery store. Not being able to find the perfect recipe, I made up my own! Most homemade sorbets resemble an icy slushie, but this one is thickened before freezing, yielding a melt-in-your-mouth treat that will please even the pickiest sorbet lover! Dually great because it can be made in an ice cream freezer, or in your regular freezer."
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2 h 30 m servings 140 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 35.6g
  • 11%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 98 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Place berries in the work bowl of a food processor and puree until smooth. Combine berry puree, sugar, and salt in a large saucepan. Heat until melted and just simmering. Whisk cornstarch into the cold water; stir into heated berry mixture. Remove from heat, and stir in lemon juice. Cool slightly. Refrigerate berry mixture until cold, about 2 hours.
  2. Freeze in ice cream maker according to manufacturer's instructions.


  • Cook's Note
  • To freeze this sorbet without an ice cream maker; pour strawberry mixture into a shallow dish, place dish in freezer, stir occasionally until sorbet reaches desired consistency.

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Read all reviews 43
  1. 57 Ratings

Most helpful positive review

Wonderful! I can't have strawberries, so I substituted other fruit. Also, I'm not very patient, so I cooled it off first in the fridge, then in the freezer (just until cool, not frozen) so I wou...

Most helpful critical review

meh. It was more like frozen jelly than a sorbet to me. Overly sweet - and the texture was off... love the idea of this recipe, but it just didn't fly for me.

Most helpful
Most positive
Least positive

Wonderful! I can't have strawberries, so I substituted other fruit. Also, I'm not very patient, so I cooled it off first in the fridge, then in the freezer (just until cool, not frozen) so I wou...

This was a great way to use up some almost too ripe strawberries. The sorbet was very silky and smooth for the first day and is fairly smooth even 3 days later. I will definitely make this again.

This was LOVELY. I doubled this recipe, used Splenda instead of sugar and I used a mixture of strawberries and blueberries. I don't have an ice cream maker so I froze it in a freezer container u...

This is excellent sorbet! It does harden after a while in the freezer, but leaving it out for a few minutes restores its softness. I made mine with only 1/4 cup sugar as the strawberries were ...

Delicious! I doubled the amount of strawberries and it turned out fantastic. It was so tasty, we kept sneaking bites while it was freezing...

I served this to a dinner party, and was told by people that this was the best sorbet they had ever had! excellent, & easy to boot! note: I didnt use the food processor- I used frozen strawberry...

Great base recipie as is! I usually add some flavored vodka to prevent the sorbet to be frozen completely, helps when making it without an ice cream machine and flavors can be intermixed.. Wate...

Such an easy recipe and so good. Good daiquiri base as well!

This was fabulous in taste and consistency. You must vary the amount of lemon juice to the sweetness of your berries or fruit. Less sweet berries will require less lemon juice, and I would only ...

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