This Ninja Creami strawberry sorbet is a pretty pink colour, packed with strawberry flavour, and is so refreshing! Uses just a few everyday ingredients, (fresh or frozen strawberries) and is UPF free!
Ninja Creami Strawberry Sorbet
The Ninja Creami makes fruit ice creams, froyo and sorbets so easy to make at home. Fill the tub, blend, freeze and then spin!
All with good quality ingredients, and no processed additives. The hardest part is waiting for the tub to freeze.
This strawberry sorbet is packed with berry flavour, has a pretty pink colour and is so refreshing; just the thing for a hot summer day. All without any ultra processed ingredients!
More Ninja Creami Recipes
- Strawberry ice cream is a delicious classic!
- We enjoy strawberry froyo at breakfast!
- Classic Ninja Creami vanilla ice cream – and a base for so many other recipes
I love my Ninja Creami as it makes it so easy to make fruit based ice creams, sorbets and froyo at home without the need to fit a bulky ice cream bowl in my small freezer. We had froyo for breakfast every day for the first 90 days of having it, and even took it on holiday!
Why make this recipe
- It uses simple everyday “clean” ingredients
- It’s easy to make – prepare the strawberry sorbet in advance in the Creami pot and then spin in the Creami when you want sorbet.
- Delicious – soft, almost creamy strawberry sorbet with a hint of citrus.
- Far cheaper than premium store bought sorbet – and no nasties – this is UPF free!
- Adaptable – once you have learnt and memorised this easy recipe, you can make any flavour of fruit sorbet
Ninja Creami Strawberry Sorbet Ingredients
- Strawberries – Fresh or frozen. You want the ripest sweetest smelling strawberries you can find, as it does make a real difference. Use fresh in the summer when they are in season, and frozen in the winter.
- Sugar – I usually use golden caster sugar which adds another layer of flavour. I find the sorbet needs a little extra sweetness for both flavour and texture.
- Golden Syrup – Adds a little sweetness, flavour and improves the texture of the final sorbet making it silky smooth. You can also use honey or maple syrup, or leave it out altogether.
- Lemon – Contrasts with, and enhances and intensifies the strawberry as it work as a flavour enhancer. You can leave it out, but including it takes the sorbet to the next level.
How to make Ninja Creami strawberry sorbet – step by step
Follow along and I’ll show you how to make this strawberry sorbet in your Creami perfectly every time – with step by step instructions, with hints and tips to help you become a Creami master!
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – If using frozen strawberries allow to partially defrost in the Ninja tub so you can cut and blend them. With fresh strawberries, wash and hull them, then cut the larger ones into halves or quarters before adding to the Creami pot.
Add the sugar, syrup and lemon and then top up to the max fill line with water.
Helen’s Fuss Free Tip
Roll the lemon on the work top under the heel of your hand for a few seconds so you can extract more juice.
Step Two – Then quickly blitz with a stick blender in the Creami tub.
The mixture does not need to be “smoothie” smooth – just enough so the pieces of strawberry do not sink to the bottom. You can also blitz in a regular blender, but using a stick blender in the Ninja Creami pot means less washing up.
Alternatively, put the tub into the Creami and spin on the milkshake setting. I find the mixture can spill out of the tub, so add about two thirds of the water, and stir the rest in after processing to prevent mess.
Freeze until solid; this can take overnight or up to 24 hours depending on your freezer.
Step Three – If the mixture has developed a hump or bump in the middle scrape with a spoon so it is flat.
Freezing with the lid off can help to stop these humps forming. Different recipes and freezers will cause different sized humps to form. If your mixture always forms a large hump give it a stir after an hour or so in the freezer.
Do not spin a mixture that has a large hump, without flattening it first. You may damage your machine.
Step Four – Put the container in the machine and spin – with the regular Creami (the NC300 which makes pint pots) the sorbet cycle gets the best results for this recipe.
Scrape the sides down and respin as needed to get the best texture. I find a sorbet usually needs one respin.
What do I do if my strawberry sorbet is grainy / sandy?
If your sorbet looks sandy or grainy after processing put it back in the machine and run the respin cycle, repeat as needed.
Serving suggestion
Enjoy straight away as is, or top with some fresh strawberries, or strawberry compote, strawberry puree or strawberry coulis!
Storage
Your strawberry sorbet will keep for a couple of weeks in the freezer in an airtight container. Before returning a half eaten pot to the freezer smooth out the top of the sorbet so it is flat.
Never use the respin cycle on a tub of leftovers from the freezer until after it has been re-spun on a regular cycle.
Alternatively you can mix some vegetable food-grade glycerine with a respin to soften the mix and make it scoopable straight from the freezer. The perfect amount will vary with recipe, but start with 2 teaspoons.
Hints and Tips
- The recipe is for the regular “original” Ninja Creami (NC300). If you have the deluxe model multiply the recipe by 1.5x to fill the tub.
- Make sure the mixture is completely frozen before processing. You might have to turn up your freezer in hotter weather. On my basic freezer, turning the dial up to a higher number makes the freezer work more, giving a colder temperature. If you freezer is more sophisticated then you might have direct control of temperature.
- If you add some pieces of strawberry chunks as additions using the mix-in function, then any re-spinning of the sorbet after refreezing will blend them completely. If you don’t want to do this, simply allow the mixture to defrost a little before enjoying. Or, you can add about 2 teaspoons vegetable, food grade, glycerine into the mixture, then running the respin cycle again before returning to the freezer. Experiment to perfect quantities for scoopable sorbet from the freezer.
- Wash the lid and blade as soon as the machine has finished.
FAQs
Either just let it thaw slightly, or process again with the sorbet function. You can’t use the re-spin function on a solid mixture. You can also add 2 tsp of vegetable glycerine to make the sorbet scoopable from the freezer.
Well, it is admittedly an expensive device but we are loving homemade fruit based ice creams, sorbets and froyos all with no added nasties.
The containers, lids, and paddle are top-rack dishwasher safe. Ensure the paddle, tub, outer bowl, and lids are all separated before placing them in the dishwasher. Sometimes water can get trapped in the lid. Make sure the lid is positioned with the sliding knob facing down so that water can drain out.
The advantage of the Deluxe NC501 model is that it has more cycles and you can process only half a tub at a time. We have the NC300 model which is perfect for a two person household with a smaller freezer.
The other advantage of the deluxe machine is the larger pots, which might help you if you have many people clamouring for ice cream.
More recipes
Ninja Creami Strawberry Sorbet
Equipment
- Stick / Immersion Blender (UK) Get the highest wattage you can, and ideally one with a steel shaft
Ingredients
- 350 g (12 oz) strawberries (1)
- 30 g (2 tbsp) sugar (2)
- 2 tbsp (2 tbsp) golden syrup (3)
- 1 tbsp (1 tbsp) lemon juice
Instructions
- Prep the Strawberries – take the 350 g strawberries, wash, hull and cut the larger ones into smaller pieces, add to the Creami pot. If using frozen strawberries allow to defrost in the Creami pot. Add 1 tbsp lemon juice, 30 g sugar & 2 tbsp golden syrup.
- Top up with water – up to the max fill line then blitz with a stick blender.I find it is best to blitz the mixture as otherwise the pieces of strawberry will sink to the bottom. You can also blitz in a regular blender, but using the Ninja Creami pot means less washing up.Alternatively, put the tub into the Creami and spin on the milkshake setting. I find the mixture can spill out of the tub, so add about two thirds of the water, and stir the rest in after processing to prevent mess.Freeze until solid; this can take overnight or up to 24 hours depending on your freezer.
- Check for humps – If the mixture has developed a hump or bump in the middle scrape with a spoon so it is flat.* Freezing with the lid off can help to stop humps forming. Different recipes and freezers can different sized humps to form. If your mixture always forms a large hump as it freezes give it a stir after the first hour in the freezer. Do not spin a mixture that has a large hump, without flattening it first. You may damage your machine.
- Process – Put the container in the machine and spin on the sorbet cycle – with the regular Creami (the NC300) which makes pint pots) the sorbet cycle gets the best results for this recipe.Scrape the sides down and respin if needed.
Notes
- Strawberries – Fresh or frozen. You want the ripest sweetest smelling strawberries you can find, as it does make a real difference. Use fresh in the summer when they are in season, and frozen in the winter.
- Sugar – I usually use golden caster
- Golden syrup – adds sweetness, flavour and improves the texture of the final sorbet. You can also use maple syrup or honey.
- This recipe is for the regular NC300 Ninja Creami, with (American) pint pots. For the Deluxe model use 1.5X the ingredients.
- Make sure the mixture is completely frozen before processing.
- If you add some strawberry pieces as additions using the mix-in function, then any re-spinning of the sorbet will blend them completely.
- Smooth the surface of any leftover sorbet before returning to the freezer.
- To enjoy a half empty pot: either just let it thaw slightly or process again with the sorbet function. You must not the re-spin function on a solid mixture. Or, you can add about 2 teaspoons vegetable, food grade glycerine into the mixture and respin before returning to the freezer so it is scoopable from the freezer. Experiment to perfect quantities.
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