Strawberry Orange Sorbet

Strawberry Orange Sorbet

Looking for a sweet and refreshing treat this summer? How about a dairy free dessert! This Strawberry Orange Sorbet is a great alternative to ice cream.


  • 1 cup water
  • 1/2 cup organic blue agave syrup
  • 2 3/4 cups sliced hulled strawberries (about 1 1/2 one-pint baskets)
  • 1/2 cup fresh orange juice
  • 2 drops wild orange essential oil



  1. Stir 1 cup water and agave syrup in small saucepan over medium heat, and bring to a boil. Chill syrup mixture until cold, about 1 hour.
  2. Combine sliced strawberries, fresh orange juice, and wild orange essential oil in a food processor or blender. Puree until smooth. With the processor running, gradually add the chilled sugar syrup, and process it until well blended.
  3. Transfer sorbet to an ice cream maker, and freeze according to the manufacturer’s directions.
  4. If you don’t have an ice cream maker, then transfer the mixture to a 13″x9″x2″ glass dish, and freeze just until the sorbet is firm, stirring every 30 minutes––about 3 hours total. Transfer the frozen sorbet from the glass dish into the processor, and puree until smooth.
  5. Spoon the sorbet into dessert glasses, and serve immediately. Freeze leftovers in a covered container for up to 3 days.


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