Best 10 2 Ingredient Strawberry Sorbet Recipes

2-INGREDIENT STRAWBERRY SORBET

Steps:

• Blend the frozen strawberries and maple syrup. Use the blender's tamper or plunger to push the strawberries into the blades safely. Taste and add more sweetener if desired.
• Enjoy immediately or transfer to a freezer-safe container lined with parchment paper and smooth top with a spoon. Cover securely and freeze for 1-2 hours for perfectly rounded scoops. Do not over-freeze.

2 INGREDIENT STRAWBERRY SORBET

Steps:

• Let frozen strawberries thaw at room temperature in a blender for about 25 mins.
• Add maple syrup.
• Blend until smooth.
• Pour/spread into an 8-inch by 8-inch freezer-safe dish.
• Place in the freezer for three hours.
• Scoop and enjoy!

2-INGREDIENT STRAWBERRY SORBET

Steps:

• Put strawberries and condensed milk in a high-powered blender (such as Vitamix®). Blend, stopping occasionally to scrape down the sides of the blender with a spatula, until completely smooth.
• Transfer into a freezer container and freeze for 2 hours.

STRAWBERRY 2-INGREDIENT SORBET RECIPE BY TASTY

Steps:

• Hull the strawberries by using a straw to push out the stem of each strawberry.
• Cut strawberries in half and place on a parchment paper-lined baking sheet and freeze until hardened.
• Add the frozen strawberries and honey to a food processor and combine until evenly mixed.
• Transfer to a loaf pan and transfer to freezer until completely frozen.
• Enjoy!

STRAWBERRY SORBET

Steps:

• If the strawberries are not yet frozen, freeze the strawberries until completely solid for at least 2 hours.
• Blend the frozen strawberries with warm water in a food processor until smooth.
• Add honey to sweeten the sorbet.
• Eat immediately for a softer texture, or transfer into a freezer safe container and freeze for 1-2 hours or until firm. Make sure to allow the sorbet to set on your counter for 5-10 minutes to soften.

3-INGREDIENT STRAWBERRY SORBET

Steps:

• Place strawberries, water, and honey in a vitamix
• Blend on highest speed until smooth and creamy
• Pour mixture into ice cream maker and process according to instructions
• Serve

2 INSTANT SORBET RECIPES

Steps:

• The first step is to chop your frozen pineapples into small pieces. If you think it is getting difficult to chop them because they are frozen, you can let the frozen pineapple lie around for about 10 minutes before you start chopping it. Letting the frozen fruits thaw for sometime will also help when we are churning them in the food processor.
• Add these pineapple chunks into a food processor and start pulsing them. After a while, you might notice that the pieces are not churning at all, in which case you need to scatter them a bit with the help of a spoon.
• Keep on pulsing till you get a snow-like consistency.
• Then add in the condensed milk and churn it again till it reaches the perfect consistency!
• Your Pineapple Sorbet is ready! Serve it right away! No need to freeze since we made it with frozen fruits! If you'd like, you can even add the juice of 1 lemon to increase its tartness.
• Add the slightly thawed frozen strawberries into a food processor and follow similar steps as we did with the pineapple sorbet.
• Add the condensed milk, and churn into a sorbet! Serve immediately!

2-INGREDIENT STRAWBERRY SORBET {VEGAN, NO-CHURN, HEALTHY}

Steps:

• Spread the strawberries onto a parchment paper-lined baking sheet and freeze for 1 hour until firm but not frozen solid (see tip if strawberries are frozen solid).
• Place the strawberries, maple syrup and optional salt in a food processor or high speed blender. Process until smooth and creamy, stopping to scrape down sides of container several times.
• Enjoy the sorbet immediately, soft-serve style, or pack into a freezer-safe container and freeze at least 1 hour until firm enough to scoop.

NO-CHURN STRAWBERRY-LEMONADE SORBET

Steps:

• Add the strawberries and lemonade concentrate to a food processor and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The sorbet will keep for up to 2 months.

2 INGREDIENT SORBET

Steps:

• Add the frozen fruit and sweetener (and lemon juice, if using) to a high-powered blender or food processor, and begin pulsing the mixture to break it up, before running the processor on low for 1 minute. If things do not seem to be moving much, add a tablespoon or two of water and run the processor again. Once things start blending up smoothly, turn the processor to medium-high and run for a minute or two, stopping every so often to scrape down the sides with a spatula. After a few minutes, everything should be smooth and creamy like ice cream. Serve immediately, or pour into a freezer-safe container and place in the freezer for 3-4 hours before serving.