Ninja Creami Strawberry Sorbet, Just 3 Ingredients

There is nothing better than a cold bowl of strawberry sorbet on a day when the kitchen feels like an oven. This one comes together with three ingredients and no cooking at all. I keep a pint in the freezer all summer long for afternoons just like that.

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Why You’ll Love This Recipe

• Only three ingredients, and you probably have two of them already
• No sugar, sweetened with monk fruit instead
• Low calorie, so you can enjoy a bowl without any guilt
• Cold and refreshing on a hot summer day
• Simple enough for the kids to help make

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Equipment You’ll Need

• Ninja Creami machine
• Ninja Creami pint container with lid
• Blender or immersion blender
• Measuring cups and spoons

Ingredients You’ll Need

• 2 to 3 cups of strawberries, cut (riper berries blend up sweeter)
• Water, to fill the pint line
• 4 teaspoons monk fruit sweetener
• Pinch of salt

How to Make Ninja Creami Strawberry Sorbet

1. Step 1: Puree the strawberries. Add 2 cups of cut strawberries to your blender and blend until smooth. An immersion blender works just as well, right in a tall cup.
2. Step 2: Fill the pint to the line. Pour the strawberry puree into your Ninja Creami pint. If it does not reach the fill line, add water a little at a time until it does. Stir in the monk fruit and a pinch of salt.
3. Step 3: Freeze overnight. Put the lid on your pint and place it in the freezer. You need it to freeze for a full 24 hours. I always make mine the night before I want to serve it. Pro tip, make sure the top of your mixture is flat and level before freezing. If it has a mound in the center, use the back of a spoon to smooth it out. The Ninja Creami processes better with a level surface.
4. Step 4: Process on the Sorbet setting. Take your pint out of the freezer and let it sit on the counter for 5 minutes. Then run the outside of the pint under warm water for 60 seconds. Place it in your Ninja Creami, lock it in, and run it on the Sorbet setting.
5. Step 5: Re-spin if needed. Once it finishes, check the texture. If it is not quite smooth enough, run it through the Re-spin cycle. That usually does the trick and gives you that perfect creamy sorbet texture.

Variations

• Swap in raspberries or blueberries for a different berry sorbet
• Add half strawberries and half watermelon
• Add a squeeze of fresh lime juice before freezing
• Blend in a few mint leaves for a fresh twist
• Use honey or maple syrup instead of monk fruit if sugar is not a concern
• Top with fresh sliced strawberries when serving

Storing Leftovers

If you only eat one serving, smooth the leftover sorbet flat in the pint and snap the lid back on. Pop it right back in the freezer, and it will refreeze solid within a few hours.

When you are ready for the rest, let the pint sit out for 5 minutes and run it under warm water again before your next spin. Try first using the respin setting. It keeps well in the freezer for up to 2 weeks, though the texture is best in the first few days.

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