Back when I started eating cleaner, dessert was the hardest part — especially in summer when the kids wanted something cold and I wanted to feel good in my clothes. This strawberry mint sorbet became a fast favorite. It’s naturally sweet, super refreshing, and tastes like a treat from a fancy spa day. Best part? It’s just a blender, some fruit, and a few minutes. No ice cream maker. No guilt. Just pure frozen bliss.

Ingredients

• 4 cups frozen strawberries

• Juice of 1 lemon

• 1–2 tbsp maple syrup or honey (optional, adjust to taste)

• 1/4 cup fresh mint leaves (loosely packed)

• 1–2 tbsp cold water (only if needed for blending)

Instructions

1. Add all ingredients to a high-speed blender or food processor: strawberries, lemon juice, sweetener (if using), and mint leaves.

2. Blend until smooth, scraping down the sides as needed. If the mixture is too thick to blend, add a tablespoon of cold water at a time.

3. Taste and adjust, adding more mint or sweetener if desired.

4. Serve immediately for soft-serve texture, or transfer to a container and freeze for 2–3 hours for a firmer scoopable consistency.

5. Let it sit out for a few minutes before scooping if frozen solid.

Sarah’s Tips

• Frozen mango or watermelon also work beautifully with mint!

• Add a splash of lime juice for a tropical twist.

• Great served in little mason jars with a fresh mint sprig on top.

Nutrition (Per Serving, 1 of 4)

• Calories: 70

• Protein: 1g

• Carbs: 17g

• Sugar: 13g (from fruit + optional sweetener)

• Fat: 0g

• Fiber: 3g