Simple Strawberry Lime Sorbet


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.

5 from 2 votes

Simple Strawberry Lime Sorbet

makes just a bit less than a pint (2 cups- makes 2-3 servings)
  • 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.
5 from 2 votes
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