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Strawberry Sorbet

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5 star  Avg. rating 5 from 7 votes.

Recipe Information

Category: Frozen Desserts
Recipe Created By: Kathy Przywara

Strawberry Sorbet

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1 cup sugar
1 3/4 cups water
1 lemon juiced, and zest grated
2 pints ripe strawberries, pureed
1/2 cup fruit juice (apple)


Bring water, sugar, lemon zest, and lemon juice to boil over high heat. Reduce heat and boil for 1 min. Cool and add strawberry puree and juice. Stir until well combined.

Pour into a prepared ice cream maker and freeze according to manufacturers instructions.


The lemon zest can be omitted for a smoother texture. It tends to clump around the dasher.

Copyright © 2005 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


The lemon juice can be omitted or replaced with another souring agent such as amchoor (green mango) powder or ground pomegranate seeds.

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Mary Catron 9/1/2016 9:34:55 AM

How much lemon zest do you use?

Kathy P - KFA Admin 9/1/2016 11:57:16 AM

As much as you'd like! You can use the zest from the whole lemon that you are juicing. Or use less if you don't care for that much.

Grace and Nicole 2/21/2017 2:45:12 PM

How long do we freeze it?

Grace and nicole 2/27/2017 5:38:03 PM

How long do you freeze it for

Kathy P - KFA Admin 2/27/2017 9:09:26 PM

Grace and Nicole - freeze according to the instructions on your ice cream maker. I see that might not be clean in the instructions. I will update them.

Thanks for the recipe! We substituted lime (2Tbsp) for the lemon because of an allergy, and it was great! My girls love it!! I modified it a little: I heated water just enough to melt sugar, added cold apple juice and lime juice (to save cooling time), pureed frozen organic strawberries in my vitamix added the liquids-blended. Placed mixture into my ice-cream maker and let run for about 25 min. Sorbet was ready to eat at this point. I stored the rest in an ice-cream storage container in the freezer. I hope this helps anyone who is thinking of making this easy, wonderful recipe. Thank you Kathy for the post!

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