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Strawberry Sorbet with Elderflower

Prep Time5 mins
Freezing Time1 hr 30 mins
Total Time1 hr 35 mins
Servings: 6
Calories: 190kcal



  • 2 lbs fresh California strawberries washed with tops cut off
  • ¼ cup fresh squeezed lemon juice
  • 1 cup granulated sugar
  • 2 Tbsp lemon zest
  • 1 Tbsp elderflower liqueur
  • ¼ tsp sea salt


  • Wash and slice the tops off of the strawberries.
  • Add all of the ingredients to a blender and process until liquid.
  • Pour into an ice cream maker and let it churn until a slushy texture.
  • Pour into a container with a lid and freeze until the sorbet is frozen.
  • Serve a few scoops and pour elderflower liqueur over the top.
  • Optional, sprinkle with dried elderflowers.


Serving: 8  oz | Calories: 190kcal | Carbohydrates: 47g | Protein: 1g | Sodium: 100mg | Fiber: 3g | Sugar: 42g