When strawberry season arrives and you spot those perfectly sweet berries, the best thing you can do is make a refreshing sorbet. That’s exactly what this recipe is all about. It’s an easy way to enjoy fresh fruit with just your blender and a few ingredients. Once you try it, it’s the kind of recipe that becomes a go-to.
The ingredient list is short: frozen strawberries, a splash of lemon juice, and a touch of honey. Toss everything in the blender, and within minutes you have a light, fruity treat. Perfect for warm days, quick desserts, or anytime you want something sweet but not too heavy. Sometimes, the simplest recipes really are the best.
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Recipe Details:
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 Minutes
Ingredients:
- 2 cups fresh mahabaleshwar strawberries (8-10 berries)
- 1 tablespoon lemon juice
- 1 teaspoon honey (adjust to taste)
- A little water, if needed
- Fresh mint leaves
Step-by-Step Recipe
Step 1: Freeze the Strawberries
Wash the strawberries thoroughly and remove the green tops. Spread them out on a tray in a single layer and freeze until completely solid. Leaving them overnight works best for a smooth, sorbet-like texture.
Step 2: Add to Blender
Once frozen, add the strawberries to a high-speed blender.
Step 3: Add Lemon and Honey
Add 1 tablespoon of lemon juice and about 1 teaspoon of honey. The lemon balances the sweetness while enhancing the natural strawberry flavour. Adjust the honey depending on how sweet your strawberries are.
Step 4: Blend
Blend everything together. If the mixture feels too thick, add a little water to help it blend, but keep it minimal to maintain a rich fruit flavour.
Step 5: Adjust Texture
Blend until smooth, or keep it slightly chunky if you enjoy small bursts of fruit in every bite. Both versions work beautifully.
Step 6: Serve
Scoop the sorbet into bowls, garnish with fresh mint leaves, and enjoy immediately for a soft-serve texture. You can also freeze it for another hour if you prefer firmer scoops.
Variations:
Strawberry coconut sorbet: Replace the water with a splash of coconut water for a lightly tropical flavour and extra hydration.Layer in parfaits with granola and yogurt
Strawberry honey basil sorbet: Add a small basil leaf or two while blending for a subtle herbal note that complements the sweetness of strawberries.
Strawberry lemon zest sorbet: Along with lemon juice, add a pinch of fresh lemon zest. It sharpens the flavour and balances the natural sweetness beautifully.
Strawberry banana sorbet: Blend in a few frozen banana slices to make the sorbet creamier and naturally sweeter, without adding extra honey.
Strawberry chia swirl sorbet: Once blended, gently fold in soaked chia seeds. This adds texture, fibre and makes the sorbet more filling without changing the taste much.
Serving Ideas:
- Layer in parfaits with granola and yogurt
- Spoon over vanilla ice cream
- Add to oatmeal or overnight oats
- Use as a glaze for fruit tarts
- Spread on a warm toast or sourdough with butter
- Decorate pancakes, waffles, or crepes with sorbet
Zama Tip:
For the best flavour and texture, freeze your Mahabaleshwar strawberries at peak ripeness when they’re naturally sweet and deeply red. Blend them straight from the freezer without thawing and add sweetener little by little. This keeps the sorbet naturally creamy and fresh.
FAQ
Q. Why use Mahabaleshwar strawberries?
A. Mahabaleshwar strawberries are naturally sweeter, juicier, and more aromatic, making them ideal for simple recipes where the fruit flavour takes centre stage.
Q. How long can I store strawberry sorbet?
A. Store the sorbet in an airtight container in the freezer for up to 1 week. Let it sit at room temperature for a few minutes before scooping.
Q. Can I skip honey or replace it?
A. You can skip honey if the strawberries are naturally sweet. You may also replace it with maple syrup if preferred.
Q. Can I add herbs or spices to this recipe?
A. Yes. Fresh mint, basil, or a pinch of black pepper pairs well with strawberries.
