Strawberry Sorbet

An easy dessert -- only 4 ingredients! -- comes together with the swirl of the food processor and a stint in the freezer. For an indulgent garnish, opt for the Pirouline wafer cookies.

Strawberry Sorbet
Yield: 6 cups Prep 10 mins Freeze 6 hrs 30 mins Cook 1 min


  • 3/4 cup sugar
  • 2 quarts strawberries, hulled (about 8 cups)
  • 1/2 cup lemon-lime soda
  • Chocolate-lined wafers (such as Pirouline), or mint for garnish (optional)

Make It

1. In a medium-size heavy-bottom saucepan, stir together 3/4 cup water and sugar. Bring to a boil over medium-high heat. Boil for 1 minute. Turn off heat and stir until sugar is dissolved. Allow to cool.

2. In a food processor, puree the strawberries and soda. Add in the sugar syrup and process until combined. Pour into a 13 x 9 x 2-inch metal baking pan and freeze for 4 to 4-1/2 hours, until frozen solid.

3. Scrape into a food processor and process briefly until smooth but not melted. Spoon back into metal pan and freeze for an additional 1 to 2 hours before serving.

4. Form into balls with an ice cream scoop; serve in dessert dishes with chocolate wafers or mint leaves, if desired.

Nutrition Facts

Amount Per Serving: cal. (kcal): 130, Fat, total (g): 1, chol. (mg): , sat. fat (g): , carb. (g): 35, fiber (g): 4, pro. (g): 1, sodium (mg): 4, Percent Daily Values are based on a 2,000 calorie diet.