Strawberry Sorbet

Being a superfood junkie, as I am, you know that I am all over the berries when they start showing their sweet, shiny curves at the market. Locally grown, seasonal, and delicious superfoods are as sexy to me as a man in bottom delighting jeans, a just small enough white t-shirt just and flip flops. I’ll take a heaping serving of both, thank you very much.

Dinner on Sunday is the way we go with my family and I am usually pooped out come Sunday night as my Sunday is like most people’s Wednesday in my work week and I am often put in charge of one dish or another. When, after a particularly hectic day, my momma declared “Meghan, you are in charge of dessert”, I did that thing that parents the world over hate that their kids do. I walked into my parents kitchen, opened the fridge, stared in and waited for a pile of ingredients to dance their merry dance together and proclaim themselves the perfect combination of things to make the perfect thing with.

Of course this didn’t happen and so I opened the freezer and found a massive bag of fresh, local strawberries that my mother had stocked up on and frozen. Into the power blender (a food processor would work too) those sweet strawberries, added a touch of honey for the sweet toothed and I had the absolutely, most perfect dessert.

One thing you might like to know about strawberries, that you might not know already is that the ellagitannin content of strawberries has been associated with decreased rates of cancer death. In one study, strawberries topped a list of eight foods most linked to lower rates of cancer deaths among a group of over 1,000 elderly people. Those eating the most strawberries were three times less likely to develop cancer compared to those eating few or no strawberries. There’s a sweet medicine I can swallow. Now- just make sure you’re munching on the organic variety. Strawberries fall into the dirty dozen category.

Strawberry Sorbet Recipe
Strawberry Sorbet Love

Serving Size: 4

4 cups strawberries, frozen
2 Tbs honey (optional)
1/4 cup dairy-free chocolate chips or cacao nibs
1/4 cup toasted coconut flakes

Other Delicious Ideas
Blueberries, Mango, Papaya, Pineapple

  • In a high speed blender or food processor, blend together the frozen berries and optional sweetener
  • Divide equally into four glass dishes
  • Add 1 Tbs each of chocolate chips and coconut to each dish
  • Serve



  1. This looks so easy, especially since there is no ice cream maker required.

  2. That looks simply amazing! I love that it uses so few ingredients and is pretty much just creamy frozen fruit.

  3. yum and sooo simple! real local strawberries are just arriving here on the “tundra” that is MN. they are a wonderful, nutrient-packed and lower sugar fruit.

  4. This looks superb. How amazing is it that something healthy like this is amazingly yummy as well! Yay!! :) I’m sticking some strawberries in the freezer right now!

  5. Yum! I made a frozen yogurt in my Vita-Mix recently. It’s an amazing machine.

    Mia Jean is getting so big! It looks like she’s about to devour the sorbet, whether she ate some or not.
    Last night my family and I were discussing whether or not the little guy is too young to eat something like that (blended frozen fruit). The issue was the “frozen” part.

  6. Meghan, thanks for tweeting this again today (July 3). It inspired me to combine frozen blueberries, a tablespoon of coconut milk and a bit of honey into a sorbet for R and I. It’s really good and I can’t believe how creamy it is. I’ve never made a sorbet and I am looking forward to trying out frozen strawberries soon. Thanks again!

  7. Looks and sounds delish! I am devouring local strawberries right now and just love strawberry season in Canada but they are not organic. I find local organic hard to find where I live. What are your thoughts on this? I am choosing local over Californian organic.

Leave a Reply

Your email address will not be published. Required fields are marked *