Strawberry Sorbet


  • Fresh or frozen strawberries  3 cups
  • Raw honey – 1-2 tbsp  (60 calories for 1 tbsp)
  • Warm water 1/4 cup
  • 1 cup of strawberries


  • Calories: 50
  • Fat: 0.5g
  • Sodium: 1.5mg
  • Carbohydrates: 11.7g
  • Fiber: 3g
  • Sugars: 7.4g
  • Protein: 1g
  • Vitamin C: 89.4mg
  • Potassium: 233mg
  • Magnesium: 19,8mg


  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. ⠀
  7. If you use fresh strawberries, freeze for 2-3 hours or until solid
  8. 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.
  9. 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.



Published on April 22, 2024