When the summer heat kicks in, there’s nothing quite like a refreshing, fruity sorbet to cool you down. Light, fat-free, and bursting with natural flavors, sorbets are the perfect summer treat. The only downside? They’re often loaded with sugar.
Time to change that! This homemade strawberry sorbet keeps everything you love about sorbet—vibrant flavor, refreshing texture—without the sugar overload. Instead, we sweeten it naturally with a touch of agave syrup, maple syrup, or molasses* for an extra nutritional boost, including iron and polyphenols. Plus, strawberries are naturally rich in vitamin C, which helps your body absorb iron, and packed with antioxidants like anthocyanins that help fight free radicals. It’s a delicious, dairy-free, and guilt-free dessert.
*Keep in mind: Molasses adds a slightly deeper color and flavor, but it’s a highly nutritious choice.
Ingredients
- 3 to 4 cups frozen strawberries
- 2 to 3 tablespoons agave syrup, maple syrup, or molasses
- 1 teaspoon fresh lemon juice (optional, for extra brightness)
- 2 tablespoons coconut cream or coconut yogurt (optional, for a creamier texture)
Instructions
Place the frozen strawberries in a blender or food processor. Add your chosen sweetener and the lemon juice. If you’d like a silkier, creamier texture, add the coconut cream or yogurt as well. Blend until smooth and creamy, pausing to scrape down the sides if needed.
Taste and adjust the sweetness if necessary. Enjoy immediately as a soft sorbet or transfer to a container and freeze for 1–2 hours for a firmer consistency.
