4 ingredients. Throw in Blender. Churn. 30 minutes later you’ll have a super smooth, refreshing, slightly tangy sorbet perfect for a summer afternoon. It doesn’t get simpler than this. If you don’t have an ice cream mixer, pour these into popsicle molds- it will have a different texture, but will be equally refreshing, tangy, and slightly sweet.
Adjust the sugar as desired, but don’t completely omit- it isn’t just for flavor, but also for texture. No sugar will lead to a very icy consistency and weak body. I still kept the sugar at a minimum (about 1/4 of what would normally be used for a sorbet) and added in a spoonful of yogurt to give just a touch of body and smoothness, while still keeping this a sorbet rather than ice cream. Use coconut milk if you need to make this dairy free.
Full disclaimer: I haven’t tested this recipe out as many times as I often as I do for my other recipes. Why? Because it seriously is that simple and foolproof. (and worked out amazing the first time!). Taste the mixture before you churn it or freeze it- add more sugar if you want it to be sweeter; more lime juice if you want a tarter kick.
Simple Strawberry Lime Sorbet
- 10 ounces strawberries, I used 1 bag of frozen strawberries, mostly thawed
- 2.5 ounces fresh lime juice, juice of 2 pretty juicy limes
- 2 tablespoons 25g evaporated cane juice or white sugar
- 2 ounces 2% plain greek yogurt or skyr, use coconut milk to make this dairy-free
- pinch sea salt
- Blend all ingredients in a blender until smooth.
- Churn in ice cream machine according to directions. It took about 20 minutes for me.
- Serve immediately or place in an airtight container in the freezer.