If you crave a simple, refreshing dessert that’s both gorgeous and unbelievably easy, you’re just moments away from the magic of 2-Ingredient Strawberry Sorbet. I adore this recipe for how effortlessly it turns a couple of wholesome ingredients into a vibrant, sweet-tart treat every bit as delightful as anything at a gelato shop—but totally achievable at home!
Why You’ll Love This Recipe
- Ridiculously Easy: You only need two pantry staples and a blender—no ice cream maker or complicated steps!
- Naturally Sweet & Vegan: Pure maple syrup highlights the juicy flavor of strawberries, keeping this sorbet totally plant-based and naturally gluten-free.
- Ready in Minutes: From craving to scooping, you’ll go from freezer to dessert bowl in about five minutes (plus a quick chill for scoop perfection if you want).
- Customizable: Dress it up with fun add-ins or keep it classic—the base is endlessly adaptable for any palate or occasion.
Ingredients You’ll Need
Just two ingredients are responsible for all the flavor and jaw-dropping color in this 2-Ingredient Strawberry Sorbet. They’re simple, trustworthy, and let the sweet-tart beauty of summer strawberries truly shine.
- Frozen strawberries (unsweetened): Go for the brightest, ripest berries for full flavor and a gorgeous natural pink hue. Freezing ensures creaminess without ice crystals—use them straight from the freezer if you have a high-speed blender.
- Pure maple syrup: This natural sweetener melts into the berries, amplifying their sweetness without overpowering their freshness. Feel free to adjust to taste, depending on your strawberries’ tartness!
Variations
The charm of 2-Ingredient Strawberry Sorbet is how easily you can riff on it. Whether your sweet tooth calls for something creamier, or you’re craving extra flavor, the base recipe welcomes all kinds of delicious upgrades.
- Creamy Coconut Swirl: Blend in a scoop of chilled coconut cream for rich, velvety results—almost like instant strawberry ice cream!
- Vanilla Bean Dream: Add a splash of vanilla extract or a pinch of vanilla bean for gentle warmth and aroma.
- Citrus Lift: A squeeze of lemon or lime juice brightens the berries and brings out their tanginess.
- Mixed Berry Sorbet: Swap some strawberries for frozen raspberries, blueberries, or blackberries for a custom blend (and even more vibrant color).
How to Make 2-Ingredient Strawberry Sorbet
Step 1: Prepare Your Strawberries
If you’re using packaged frozen strawberries, you’re golden—they’re ready to go! If starting with fresh berries, hull and halve them, then freeze until firm. For most blenders, frozen berries work best straight from the freezer; if you have a less powerful blender, let them thaw for 5–10 minutes first for easier blending.
Step 2: Blend It Up!
Add the frozen strawberries and maple syrup to your blender. Pulse a few times to break up the fruit, then use the tamper (or pause and stir) to keep things moving. Blend until the mixture is velvety and smooth—but don’t over-blend, or you’ll end up with fruit soup! Taste, and if you want it sweeter, add another drizzle of syrup and blend briefly again.
Step 3: Scoop, Freeze, and Serve
You can enjoy this 2-Ingredient Strawberry Sorbet immediately as a soft-serve style treat—so refreshing! For scoopable sorbet, transfer to a parchment-lined container, smooth the top, and freeze for 1–2 hours. Don’t leave it too long, or the texture will get too hard. When it’s just set, use a warm scoop for those perfect, glossy rounds.
Pro Tips for Making 2-Ingredient Strawberry Sorbet
- Choose the Sweetest Strawberries: The better your berries, the better your sorbet—pick the reddest, most aromatic ones for maximum flavor.
- Don’t Over-Blend: Blend just until creamy; extra blending will melt the mixture and ruin that scoopable texture.
- Tweak the Sweetness Gradually: Strawberry ripeness varies, so always taste and add maple syrup one spoonful at a time.
- Use a Tamper or Stop-and-Stir: Especially with frozen fruit, moving things around ensures everything blends evenly and quickly.
How to Serve 2-Ingredient Strawberry Sorbet
Garnishes
A simple mint sprig, a scattering of fresh berry slices, or a dusting of lemon zest can elevate each scoop from homemade to next-level gorgeous. If you’re feeling playful, try a drizzle of melted dark chocolate or a dollop of coconut whipped cream for a sundae-style sorbet.
Side Dishes
This sorbet is lovely all on its own, but it also makes an irresistible pairing with crisp almond biscotti, shortbread cookies, or even a slice of tender pound cake. Want to keep things light? Serve alongside a big bowl of fresh fruit for the ultimate summer finale.
Creative Ways to Present
Spoon the 2-Ingredient Strawberry Sorbet into chilled coupe glasses or hollowed-out lemons for a dazzling dinner party touch. For fun with kids, layer it in popsicle molds or tiny jars, then top with crunchy granola or shredded coconut for texture and color.
Make Ahead and Storage
Storing Leftovers
Leftover sorbet can be stored in an airtight, freezer-safe container with a piece of parchment pressed against the surface to prevent freezer burn. It stays vibrant and tasty for up to a week, though the texture is always best within the first couple of days.
Freezing
For longer storage, keep the sorbet frozen in a tightly covered container. Let it sit at room temperature for 10–15 minutes before scooping, as it can become quite firm. If you’ve made a big batch, spoon individual portions into ramekins before freezing for grab-and-go treats!
Reheating
No need for reheating—just allow the 2-Ingredient Strawberry Sorbet to soften at room temperature until scoopable. For the quickest results, dip your ice cream scoop in hot water before gliding through the sorbet.
FAQs
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Can I use a food processor instead of a blender?
Absolutely! A food processor works wonderfully for 2-Ingredient Strawberry Sorbet—just pulse until creamy, scraping the sides occasionally. You may need to let your berries thaw slightly longer than with a high-speed blender for the best texture.
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Is there a substitute for maple syrup?
If you prefer, swap out maple syrup for agave nectar, honey (if not strictly vegan), or even a simple syrup. Just keep in mind that each will bring its own subtle flavor twist to the sorbet!
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Can I use fresh strawberries instead of frozen?
Fresh berries need to be hulled, halved, and fully frozen before blending—otherwise, you’ll have a smoothie, not sorbet! Freezing the fruit is essential for the right creamy, scoopable texture.
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Why is my sorbet icy or hard?
This usually happens if the sorbet is frozen too long or the fruit wasn’t blended smoothly enough. Let it soften at room temperature and try blending it again for a few seconds to restore that creamy consistency before serving.
Final Thoughts
There’s something irresistible about the pure, just-picked flavor of this 2-Ingredient Strawberry Sorbet. Give it a try—you’ll fall in love with how easy and delicious real, fruity sorbet can be. Let this become your go-to treat for those sunny afternoons or when you want to brighten any day with a bowl of homemade happiness!
Print
2-Ingredient Strawberry Sorbet Recipe
- Prep Time: 0 mins
- Cook Time: 0 mins
- Total Time: 2 mins
- Yield: 3–4 servings 1x
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Description
This 2-Ingredient Strawberry Sorbet is a quick and easy frozen treat that’s perfect for a refreshing dessert. Made with just frozen strawberries and a touch of maple syrup, this sorbet is naturally sweet and bursting with fruity flavor.
Ingredients
Frozen Strawberries:
- 2 cups frozen strawberries, unsweetened
Maple Syrup:
- 1–2 tablespoons pure maple syrup
Instructions
- Blend the Ingredients: Blend the frozen strawberries and maple syrup. Use the blender’s tamper or plunger to push the strawberries into the blades safely.
- Taste and Adjust: Taste and add more sweetener if desired.
- Freezing: Enjoy immediately or transfer to a freezer-safe container lined with parchment paper and smooth the top with a spoon. Cover securely and freeze for 1-2 hours for perfectly rounded scoops. Do not over-freeze.
Notes
- If using a high-speed blender, blend the strawberries straight from the freezer to avoid over-mixing. Thawing may be needed for regular blenders.
- Adjust the amount of maple syrup to your desired level of sweetness.
- For a creamier variation, add 1/4 teaspoon of vanilla extract and/or 1/3 cup coconut cream from a pre-chilled can of full-fat coconut milk.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 80 kcal
- Sugar: Approximately 12g
- Sodium: Approximately 0mg
- Fat: Approximately 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: Approximately 20g
- Fiber: Approximately 4g
- Protein: Approximately 1g
- Cholesterol: 0mg
