I love to go strawberry picking this time of year. If you’re anything like me, it’s hard to resist buying pounds of berries out on the farm – they are just so fresh and sweet! I often get home and wonder how I can possibly eat all of them before they go bad. Freezing them is the perfect solution. I love to use frozen fruit in smoothies but this strawberry sorbet recipe is quickly becoming another go-to option.
Sorbet is a great option for dessert when you’re craving something sweet, but don’t want to go overboard on calories. It’s also a treat I’m happy to share with my kids without worrying that they’re eating too much added sugar. It’s so fun to help them explore new recipes in the kitchen and this is one that is easy enough for them to help with and has the added cool factor of turning into something resembling ice cream. Certainly a big hit for the whole family.
Did you know that picking produce while it’s in season ensures you will get to experience its peak flavor and nutrition? And if you can’t eat everything you pick right away, freezing will preserve those delicious flavors and nutritious benefits for weeks.
If you’re lucky enough to live close to a strawberry farm, here are some quick tips for what to do with your haul once you are home:
• For berries you plan to eat right away – rinse them off and enjoy!
• For berries you’ll eat within the next 5 days or so – simply arrange them in one layer atop a paper towel in your fridge, I like to cover mine with plastic wrap too. Wait to wash them until right before you enjoy them to keep them fresher longer.
• For berries you want to enjoy over the next several weeks – rinse them off, remove the hull, and let them dry thoroughly before storing in your freezer using a freezer-safe bag.
So I say stock-up! I make sure to clear out some space in my freezer before we go to the farm because I know I will want to freeze at least a few pounds. One tip for preventing your strawberries from sticking together in the freezer is to flash-freeze them in a single layer on a sheet pan for about 30 minutes and then transfer them into your freezer bags. This will certainly save you the trouble of breaking apart a huge strawberry cluster when you’re ready to make your sorbet.
If picking fresh strawberries isn’t an option for you, buying frozen ones from your grocery store will work just as well! So you can really enjoy this treat any time of year.
In addition to strawberries, the rest of the ingredients are probably items you already have in your kitchen, a huge plus for me. If the balsamic vinegar strikes you as an odd ingredient for a sweet recipe, you’re not alone. I thought the same thing. But it gives this sorbet just the right bite and keeps it from being too sweet.
Once everything is blended in your food processor, store the mixture in a container that has a tightly fitting lid. Keeping the air out while the sorbet sets is key for keeping those little ice crystals from forming on top. Now, the hardest part of this recipe is the next hour or two – waiting. But it’s oh so worth it when you drag your ice cream scoop across the top of the sorbet for the perfect sweet treat. Add some freshly sliced strawberries on top for extra goodness and a pretty presentation.
In my house, I like to whip this up in the morning, leave in the freezer as I go about my day and return home to a delicious dessert waiting for me. The perfect end to a warm spring day.
(Make this next: Strawberry Banana Paleo Breakfast Bars)
- 3 cups frozen strawberries
- 2/3 cup cold water
- 1 tbsp balsamic vinegar
- 1/3 cup honey
- Place all the ingredients in a food processor and blend until smooth.
- Transfer the sorbet in an airtight container.
- Freeze for 1-2 hours or until firm, before serving.
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