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Pure vanilla extract makes this strawberry sorbet recipe special. You can use freshly picked or frozen strawberries for this perfect cooling dessert.

Source: EatingWell Magazine, July/August 2013


Read the full recipe after the video.

Recipe Summary test

4 hrs 40 mins


Ingredient Checklist


Instructions Checklist
  • Puree strawberries in a food processor until smooth.

  • Combine water, lemon juice, vanilla and sugar in a small saucepan. Heat over medium heat, stirring, until sugar has dissolved.

  • Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.

  • Pour the sorbet mixture into an ice cream maker. (No ice cream maker? See Tips.) Freeze according to the manufacturer's directions.


Make Ahead Tip: Freeze in an airtight container for up to 1 week. Let soften slightly before serving.

If using frozen fruit, measure it frozen and then thaw before pureeing.

If you don't have an ice cream maker, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth, stopping to scrape down the sides as needed.

Nutrition Facts

1/2 cup
99 calories; protein 0.8g; carbohydrates 24.2g; dietary fiber 2.5g; sugars 20.6g; fat 0.4g; vitamin a iu 14.9IU; vitamin c 73.4mg; folate 30.1mcg; calcium 20.7mg; iron 0.5mg; magnesium 16.5mg; potassium 193.3mg; sodium 2mg; added sugar 14g.

1/2 fruit, 1 other carbohydrate