3-Ingredient Easy Strawberry Sorbet (Without an Ice Cream Maker!)

Stop everything and go make this 3-ingredient easy strawberry sorbet right now!  It’s clean, healthy, dairy-free, low-carb, and it’s super yummy. Plus no ice cream maker required!

How To Make Strawberry Sorbet | recipe and tips for how to make healthy strawberry sorbet at home | A Sweet Pea Chef

During the spring and summer months, you’ll find me making ice cream, frozen yogurt, and sorbet on the regular. And from April to June, when strawberries are in season, I make TONS of treats with strawberries.

If you’ve followed my blog for a bit, you’ve probably seen a sorbet or frozen yogurt recipe here, but I realized, I don’t have a strawberry sorbet recipe yet. How is that even possible???

So, today, I’m here to make up for that mistake by teaching you how to make strawberry sorbet. This strawberry sorbet is a healthy sorbet with the best strawberry flavors. That’s because we’ll be making it with fresh strawberries and simple, clean ingredients.

Prepare yourself: this homemade strawberry sorbet is so simple and easy to make. It follows the same basic principle for how to make sorbet that I’ve shared in the past, but this time with yummy strawberries.  Though you can use this sorbet recipe for any other seasonal fruit, too.

How awesome is that?

Separated ingredients for strawberry sorbet including fresh strawberries, raw honey, and warm water.


If you’re not exactly sure what sorbet is, it’s technically a frozen treat typically made with fruit juice, sugar, and water.

Lacey… that’s not healthy…

Yes, I know it isn’t, that’s why I said “technically.”  Bear with me here.  Instead of using fruit juice, which is pretty much just sugar anyways, I use the whole strawberries.  That means we get to add in the fiber and other nutrients that are abundant in strawberries as well.   My friends, this strawberry sorbet recipe right here is healthy, I promise you.

Frozen strawberries that will be turned into healthy strawberry sorbet.


If you believe that fruit sorbet is healthier than ice cream, prepare yourself. Sorbet actually contains more sugar than ice cream. Way more, actually. That’s if you don’t make it at home using this recipe, of course. To fully understand the difference, let’s break each down.

Sorbet vs Ice Cream

Sorbet is basically fruit (or fruit puree) + water + sugar or fruit juice + sugar. No milk, cream or eggs. Just a basic fruit treat.

Ice cream is milk or cream + sugar + fruit or other flavors. The base for ice cream is similar to custard and more often than not it is made with eggs, too.

Ice cream is creamier than sorbet. And it’s not always fruity. Sorbet, on the other hand, is more “icy” and almost always fruity.

If you’re wondering about gelato too, well, gelato is similar to ice cream but it has more milk and less cream in it. And it’s churned differently, hence the creamier consistency.

Sorbet vs Sherbet

The difference between sorbet and ice cream is pretty obvious now, hopefully. But… what is the difference between sorbet and sherbet? Is there any difference? Yep!

Sherbet is something in between sorbet and ice cream. It’s made with sorbet ingredients, but it has dairy, typically milk or buttermilk, too. Just a little bit though. Definitely not as much as ice cream or gelato. Sherbet is a creamier sorbet, basically.

Frozen strawberries in the food processor.Blending frozen strawberries in the food processor.


Now that we’ve got all these things figured out, it’s time to move on to the next step – how to make sorbet. I’ll tell you what you need to make this healthy sorbet recipe and I’ll let you decide if it’s easy or not. Personally, I don’t think it can be easier than this!

  1. First of all, you need fruit. I prefer fresh seasonal fruits to frozen ones because they taste better and they are sweeter, which means we don’t need to add too much sweetness.
  2. Second of all, we need something healthy to replace sugar. Check the list of sorbet ingredients below for a healthy alternative.
  3. Lastly, you’ll need a food processor to turn the healthy ingredients into a delicious strawberry sorbet that is nutritious and good for you.

That’s it. Strawberry sorbet is as simple as that. You don’t need an ice cream maker, BTW. Follow my steps for how to make sorbet without ice cream maker and enjoy this refreshing treat all spring and summer long.

Freshly made strawberry sorbet in the food processor.


A regular serving of fruit sorbet from ice cream shops or grocery stores can contain 40g of sugar. Like… whaaat?  Told you sorbet is not healthier than ice cream unless you learn how to make sorbet at home.

My sorbet ingredients for this homemade strawberry sorbet are pretty basic and I’m sure you already have them in your fridge or pantry. To make strawberry sorbet healthy, you need:

  • fresh or frozen strawberries
  • raw honey
  • warm water

If you want to make this strawberry sorbet vegan, use pure maple syrup instead of honey.  OR, if the strawberries are sweet enough, you might not even need to add any sweetener.


I have to take a quick break from this low calorie sorbet to discuss the health benefits of strawberries. Promise I’ll make it quick. But I really have to talk about this because strawberries are so darn amazing!

Strawberries are…

  • low in calories – only 45 calories per serving (a serving = aprox. 8 medium strawberries)
  • a great source of vitamin C – 140% daily value;
  • a great source of fiber;
  • great source of folate;
  • low in sugar – only 7g of sugar per serving.

And they are good for:

  • blood sugar regulation;
  • your heart;
  • your mind;
  • your immune system.

That’s all I gotta say about strawberries today. But these are some impressive benefits. And now you’ve got more reasons to make this strawberry sorbet!


Back to the strawberry sorbet, with a non-recipe related step, but a pretty important one. Since you won’t be cooking strawberries, it is important to wash them thoroughly to kill any bacteria. I also recommend buying organic strawberries since strawberries are highly sprayed fruits.

If you can’t find organic strawberries, soak them in a vinegar-water bath (4 parts water, 1 part white vinegar) for 20 minutes to reduce pesticide residue.  Or, just make sure to wash them very well in running water.

Close up of strawberry sorbet in the food processor.


Usually, in order to make fruit sorbet or ice cream, you need an ice cream maker. And you have to prep the fruits, blend the fruits in a blender with the rest of the ingredients, chill this base for at least 1 hour, then churn the sorbet with an ice cream maker, then freeze the sorbet.

Simple steps, I know, but not everybody has an ice cream maker. Everybody deserves strawberry sorbet though so let’s see how to make sorbet without ice cream maker:

  1. if you use fresh strawberries, freeze for 2-3 hours or until solid (if you use frozen strawberries, skip this step);
  2. place the frozen strawberries in a food processor or heavy-duty blender and blend until smooth;
  3. if the consistency is not quite how you like it, add a little warm water to help along;
  4. add raw honey as needed for sweetness.

That’s pretty much it! Your strawberry sorbet is ready to eat if you like the soft texture. If you prefer a firm texture, freeze for 2-3 hours and then enjoy. ⠀

View from the top of homemade strawberry sorbet in a loaf pan.


If you want to double or even triple the recipe to make strawberry sorbet for later, go ahead! You don’t have to worry about consistency! The consistency of this strawberry sorbet stays the same for about a month.

When you’re ready to eat your sorbet, remember to let it set out of the freezer for 5-10 minutes to soften before serving.

Homemade healthy strawberry sorbet in a loaf pan. Close up view from the top of strawberry sorbet. Lacey is scooping out strawberry sorbet to serve.


This strawberry sorbet is a great and easy to make sweet treat. And a perfect alternative to ice cream. I hope you love it as much as I do. And I hope this low-calorie sorbet made you crave more sorbet recipes. Because, of course, I have more!


This Watermelon Sorbet is just as easy as my strawberry sorbet. Clean and healthy, too. And perfect for hot summer days.

Close-up image of watermelon sorbet, ready to eat, with fresh watermelon and lime wedges sitting next to it

To make this Watermelon Sorbet, you need watermelon, lime juice, raw honey, and warm water. Get the recipe.


Rich, creamy, and the perfect way to eat mango during summer. This is what I have to say about this 3 Ingredient Mango Sorbet.

A close up image of a glass serving bowl with two scoops of Mango Sorbet, served with fresh mango slices and a slice of lime.

Of course, you won’t be needing an ice cream maker to make the mango sorbet either. And the mango sorbet is super easy to make as well. Get the recipe.


Berries are good for you and low in sugar. When you get tired of the strawberry sorbet (if that’s even possible), make this Raspberry Sorbet.

A close up of two scoops of fresh Raspberry sorbet in a glass decorated with whole fresh raspberries.

Or make them both and store them in the fridge for healthy frozen treats any time you want. Get the recipe.

4.88 from 8 votes
How To Make Strawberry Sorbet | recipe and tips for how to make healthy strawberry sorbet at home | A Sweet Pea Chef
Strawberry Sorbet
Prep Time
1 hr
Cook Time
0 mins
5 mins
Total Time
1 hr 5 mins

Stop everything and go make this 3-ingredient easy strawberry sorbet right now!  It's clean, healthy, dairy-free, low-carb, and it’s super yummy. Plus no ice cream maker required!

Categories: Dairy-Free, Dessert, Frozen, Ice Cream, Refined Sugar Free, Sorbet
Difficulty: Easy
Servings: 6 servings
Calories: 68 kcal
Author: Lacey Baier
  • 16 oz (approx. 3 cup) fresh or frozen strawberries
  • 2 tbsp raw honey, as needed for sweetness⠀
  • 1/4 cup warm water, as needed to loosen⠀
  1. If the strawberries are not yet frozen, freeze the strawberries until completely solid, which should take 1-2 hours, but I usually just leave them in the freezer overnight.

  2. Place the frozen strawberries into the bowl of a food processor or heavy-duty blender.

  3. Blend until smooth. ⠀

  4. Add warm water and press with a spatula to help along, as needed.

  5. Taste when smooth and add raw honey, as needed, for sweetness.

  6. Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 1-2 hours or until firm. ⠀

Recipe Video

Recipe Notes

This strawberry sorbet is such a treat.  It's shockingly delicious for how easy it is, and makes a great sweet treat when you're carving something cold and sweet.  This strawberry sorbet can also be combined with other flavors, like frozen bananas, frozen berries, fresh mint, or even lime juice for a different flavor experience.

Make sure to allow the sorbet to set on your counter for 5-10 minutes to soften some, and then stir together to re-incorporate the liquid with the more solid frozen yogurt. 

We also like to add this mixture into re-usable tubes for quick and easy kid-friendly sweet ice pops.  

Nutrition Facts
Strawberry Sorbet
Amount Per Serving (0.5 cup)
Calories 68 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 2mg0%
Potassium 174mg5%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 14g16%
Protein 1g2%
Vitamin A 15IU0%
Vitamin C 66.7mg81%
Calcium 18mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links for products I use often and highly recommend.

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

30 thoughts on “3-Ingredient Easy Strawberry Sorbet (Without an Ice Cream Maker!)

    1. Hi MaryAnn! Thank you for your question. The good thing about this recipe is much of the sweetness is added at the end. After blending the other ingredients, try mixing your sweetener with a tiny bit of water and add to taste. -Jen

  1. These are great! Any tips for blending the honey in the cold fruit? It tends to clump up in my experience. I know I could disolve it in water, but I was hoping not to water down the sorbet that way. Thank you for the great recipes!

    1. Hey there! This recipe does call for 1/4 cup warm water to help the blender handle the frozen fruit. So you would still get great results by taking maybe half of that to melt the honey first. -Jen

  2. 5 stars
    I made this today for my family and it was a huge hit!

    I’m a chef in San Francisco and I’m always looking for last minute quick and easy ideas. This recipe ticked that box and surpassed it!

    1. I’m thinking of making this. Question…both my Hamilton Beach blender and Black and Decker food processor advise not to use frozen fruit without also adding some liquid. Can you soften the frozen fruit a little?

      1. Hey Callie – thank you for your question! Lacey usually adds a little warm water during this step which tends to help out the process. To be extra careful, let your strawberry’s sit out for a few minutes before blending so they’re not hard as rocks.

    1. Hi Diana! One hour will probably work just fine for freezing the strawberry’s. Lacey is usually pretty busy so she’ll just pop them in the freezer over night to make the next day.

    1. Hi Kassy! I’m Lacey’s blog moderator and can help you with this question. Your favorite (healthy) sweetener substitute should do just fine…although you might have to taste it along the way to get it just right for you. Lacey and I are always quick to suggest natural maple syrup! I hope this helps and be sure to comment back with your findings!! -Jen

    2. you could use light corn syrup ,a simple syrup (equal parts sugar and water disolved), or any liquid sweetener. It’s only there to sweeten the sorbet so if your strawberries are already very sweet, you could just use strawberries and water.
      Hope this helped!

    1. Hi Christina! Thanks for your question/ comment. I’m Lacey’s blog moderator and just checked with her about this. Good News: Any fruit can be substituted for the strawberries! Keep in mind that some fruits are more naturally sweet than others. The amount of honey you use may need to be adjusted (but probably just slightly to taste).

  3. If I freeze for 2-3 days, how long should I leave it out of the freezer before serving for a nice and soft texture?

  4. 5 stars
    Has an intense flavor and the cold sweetness is what I’ve been craving. Changed a couple of things. Used 1/2 cup granulated Stevia, 4 cups fresh frozen strawberries, 1 teaspoon vanilla and juice from one lemon. Blended until smooth and served immediately. Delicious!
    I will be making this e very chance I get.
    Thanks for the recipe!

  5. 5 stars
    You are a life saver!
    Am doing this for my two min talent show!

    P.S: I live in San Antonio

  6. Awesome!!! I’m 11 and suck outta school. This is an amazing way to stay cool, and not be as bored. THX!!!!!

  7. Thank you so very much! I love these recipes. I live in the south and the summers can be a challenge trying to stay cool. Love you on Instagram. Thanks again.

  8. Can I sub pineapple for the strawberry? Would I have to do anything different?
    Thanks for all your great recipes btw 🙂

    1. Yes, you can. I use raw honey because it is a clean, unrefined ingredient, but regular honey would work as well – just wouldn’t be unrefined.

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