Healthy 3 Ingredient Strawberry Lemon Sorbet

Why You’ll Love This Recipe

I love how incredibly simple this recipe is. There is no added refined sugar, no dairy, and no complicated steps. The frozen strawberries create a naturally thick and creamy texture, while the lemon juice adds a refreshing zing. Whenever I want a quick dessert that feels both wholesome and delicious, this is what I make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2.5 cups frozen strawberries
3 tablespoons lemon juice
1–2 tablespoons raw honey

Directions

I start by placing the frozen strawberries, lemon juice, and honey into the base of my food processor.

I pulse the mixture to break up the frozen berries, then let the processor run for about 3 to 6 minutes. I stop occasionally to scrape down the sides as needed.

I stay patient while blending because the mixture will slowly transform into a smooth and creamy sorbet texture. If the strawberries get stuck and stop moving, I add water or fruit juice 1 to 2 tablespoons at a time to help it blend. I make sure not to add too much liquid so it stays thick and scoopable rather than turning into a smoothie.

Once the sorbet becomes smooth and creamy, I enjoy it immediately for a soft-serve texture. If I prefer a firmer consistency, I transfer it to a freezer-safe container or loaf pan and freeze until ready to serve. Before scooping, I let it sit at room temperature for about 10 to 15 minutes to soften slightly.

Servings And Timing

This recipe makes 2 servings.
Prep time: 10 minutes
Total time: 10 minutes

Variations

I sometimes swap strawberries for frozen raspberries or mango for a different fruit flavor. When I want extra brightness, I add a little lemon zest. I have also blended in a few fresh mint leaves for a refreshing twist.

Storage/Reheating

I store the sorbet in a freezer-safe container for up to 2 weeks. Before serving, I let it sit at room temperature for 10 to 15 minutes to make scooping easier.

FAQs

Can I Use Fresh Strawberries Instead Of Frozen?

I prefer frozen strawberries for the thick texture. If I use fresh, I freeze them first for best results.

What If I Do Not Have A Food Processor?

I can use a high-powered blender, though I may need to stop and stir more often.

Can I Make This Without Honey?

I can substitute maple syrup or another natural sweetener, or omit it entirely if the berries are sweet enough.

How Do I Make It Sweeter?

I simply add a little more honey and blend again until I reach my desired sweetness.

Why Is My Sorbet Too Soft?

If I add too much liquid, it can become softer. I freeze it a bit longer to firm it up.

Conclusion

This healthy 3 ingredient strawberry lemon sorbet is one of my favorite quick desserts. I love how fresh, vibrant, and naturally sweet it tastes. It is simple to make, refreshing, and perfect for warm days or whenever I want a light treat. Whenever I need something fruity and satisfying in minutes, this is the recipe I turn to.