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National Pinot Grigio Day: Spring Strawberry Sorbet

  • Author: Elaine Gordon
  • Yield: 3 to 4 servings 1x


Refresh with a scoop of this easy, two-ingredient spring strawberry sorbet that pairs perfectly with a glass of Pinot Grigio on the back porch.


  • 2 cups frozen strawberries (unsweetened*)
  • 12 tablespoons liquid sweetener agave or maple syrup**


  1. Blend the frozen strawberries with 1 tablespoon agave or maple syrup. Taste and add more sweetener if desired.
  2. Transfer to a freezer-safe container and smooth top with a spoon. Cover securely and freeze for 1-2 hours. Do not over-freeze. If you don’t over-blend and you use frozen strawberries right out of the freezer you might be able to enjoy immediately. For perfectly round scoops you will want to freeze a little bit.


* If you are using a high speed blender then put the strawberries in straight from the freezer. I have a Vitamix and using the tamper on the highest speed works well. You don’t want to over-mix or it will become liquid. If you are using a regular blender then you might want to allow the strawberries to thaw out for 5-10 minutes at room temperature before blending.

** I prefer 1 tablespoon but you may want it sweeter.

  • Category: Dessert, Sorbet
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