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Strawberry Orange Sorbet

A preteen enjoying a bowl of homemade strawberry and orange essential oil-flavored sorbet outside on a patio.

Strawberry Orange Sorbet

Servings: 3–4 | Time: 30 minutes active; 3–4 hours inactive | Difficulty: Easy


  • 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 orange essential oil


  1. Stir together water and agave syrup in a 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 orange essential oil in a food processor or blender. Puree until smooth.
  3. With the food processor running, gradually add the chilled syrup; and process it until well blended.
  4. Transfer sorbet to an ice cream maker, and freeze according to the manufacturer’s directions.
  5. 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.
  6. Spoon the sorbet into dessert glasses, and serve immediately. Freeze leftovers in a covered container for up to 3 days.


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