Strawberry Sorbet
Published June 22, 2021 • Updated February 15, 2026
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This keto strawberry sorbet uses just three ingredients and comes together in a food processor. I make it all summer long because it's the closest thing to real sorbet I've found that keeps my carbs low.
I started making this sugar free strawberry sorbet a few summers ago when I realized most store-bought sorbets have more sugar than ice cream. Three ingredients, no ice cream maker, and about five minutes of actual hands-on work. That’s it.
The base is frozen strawberries, a sugar-free sweetener, and lime juice. I blend everything in my food processor until it’s smooth, then freeze it for about 30 minutes. The trick I’ve learned is to not over-freeze it. If you pull it out at that 30-minute mark, the texture is soft and scoopable, almost like Italian ice. Go much longer and it firms up solid (more on how to fix that below).
One thing readers keep telling me about is adding a teaspoon of vodka to the mix before freezing. I finally tried it after seeing Jackie’s comment, and she’s right. The alcohol lowers the freezing point just enough to keep the sorbet from turning into a brick overnight. No flavor difference at all. I now add it every time I plan to store leftovers.
Strawberries are one of the few fruits I eat regularly on keto. A full cup has about 8.7 grams of net carbs, which is low enough that I can enjoy a generous serving of this sorbet and stay on track. I’ve also swapped in raspberries and a mix of blueberries. Both work, but straight strawberry is still my favorite for flavor and color.
If you want more strawberry frozen treats, my strawberry lemonade popsicles are another one I keep in rotation. For something richer, my vanilla ice cream and fudge pops are worth trying too. And if you’re looking for a no-churn dessert that’s a little more indulgent, my ice cream bars are the ones my family reaches for first.
I love this dairy free frozen dessert because it fits into so many situations. Weeknight treat after dinner, something cool to serve when friends come over, or even as a palate cleanser between courses if I’m feeling fancy. I’ve spooned it into glasses with a splash of sparkling water for a simple keto float that looks like I put in way more effort than I did.
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Ingredients
12 ounces frozen strawberries -
1/3 cup powdered sugar free sweetener
-
2 tablespoons lime juice
-
2 tablespoons water
-
pinch of salt
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros (Free) →Frequently Asked Questions
Why does my sorbet get rock hard in the freezer?
I dealt with this too. Sugar-free sorbet freezes harder than regular sorbet because sugar acts as a natural softener. What I do now is add a teaspoon of vodka to the mix before freezing. It lowers the freezing point just enough to keep things scoopable. I also pull my sorbet out of the freezer about 5-10 minutes before serving and let it sit on the counter.
Can I add vodka to keep the sorbet softer?
I add a teaspoon of vodka to every batch now. One of my readers, Jackie, mentioned this trick in the comments and I tried it immediately. No flavor difference whatsoever, but the texture stays softer and more scoopable even after sitting in the freezer overnight. I use plain vodka so it doesn't compete with the strawberry flavor.
Can I use fresh strawberries instead of frozen?
I've made this with both. Fresh strawberries work, but I always freeze them for at least two hours first. If I skip that step, the sorbet comes out too thin and takes much longer to set in the freezer. Frozen strawberries (straight from the bag) give me a thicker, almost ice-cream-like texture right out of the food processor.
What if I don't have a food processor?
I've used my Vitamix when my food processor was in the dishwasher. A high-powered blender works, but I find I need to add a splash more water to get everything moving. A regular blender works too, just blend in smaller batches. The texture comes out slightly less smooth than my food processor, but it's still good.
Can I use an ice cream maker instead?
I've tried it both ways. My no-churn method is faster and gives me a texture I'm happy with. If you have an ice cream maker, churn the blended mixture for about 20-25 minutes and it comes out incredibly smooth. I just don't think the extra equipment is necessary for a recipe this simple.
How do I re-blend sorbet that froze solid overnight?
I let it sit on the counter for about 10 minutes, then break it into chunks and pulse it in my food processor again. It takes about 30 seconds to get back to a smooth, scoopable consistency. I've done this three or four times with the same batch and the texture holds up fine.
How do I store leftover sorbet?
I store mine in a shallow, airtight container in the freezer. Shallow is key because it freezes more evenly and thaws faster when I want to serve it again. My batches last about two weeks in the freezer, but I usually finish them within a few days.
Can I add other fruits to this sorbet?
I've blended in raspberries and a handful of blueberries with the strawberries. Both work well, though I find straight strawberry gives me the best color and smoothest texture. If I mix fruits, I keep strawberries as at least half the total so the flavor stays bright. My favorite combo is strawberry and raspberry.
I made this with a teaspoon of vodka, which helps keep the sorbet from becoming rock hard! No flavor difference!
If I wanted to make this into a keto sherbet, would I just add some heavy cream…like maybe a cup?
Yes, just whip it to whipped cream consistency and mix it in and then freeze.
I did. It was wonderful!
If the sorbet recipe were to be used to make popsicle bars instead would you use a little less liquid or a little more?
Probably a little more liquid so they would pour into the mold better, but this should work even as written if you are able to spoon the mixture into the mold.