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How to Make Roasted Strawberry Sorbet

You may wonder why this recipe calls for roasting the strawberries. With roasting, the flavor becomes more intense, the juices sweeter and richer and they almost take on a savory character. If you love strawberries, you'll love this recipe.
Prep Time45 mins
Cook Time1 hr
Course: Dessert
Cuisine: American
Servings: 6
Calories: 321kcal


  • 4 c strawberries about 1 pound, hulled, halved or quartered if large
  • 1 c Waxing Kara Honey
  • 1/2 vanilla bean split lengthwise
  • 1 1/2 c coconut milk
  • 1/3 c greek yogurt
  • pinch kosher salt


  • Preheat oven to 425°.
  • Combine strawberries and honey in a 13x9x2 inches baking pan
  • Scrape in seeds from vanilla bean and add bean to strawberries
  • Roast berries and bean, stirring occasionally, until juices are bubbling, (15–20 minutes)
  • Allow to cool
  • Discard vanilla pod
  • Puree strawberries, coconut milk, greek yogurt, and salt in blender until smooth
  • Process in an ice cream maker according to manufacturer's instructions
  • Transfer sorbet to an airtight container and freeze until ready to serve
  • Allow to slightly soften before serving


Calories: 321kcal | Carbohydrates: 56g | Protein: 3g | Fat: 12g | Saturated Fat: 11g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 316mg | Fiber: 2g | Sugar: 51g | Vitamin A: 12IU | Vitamin C: 57mg | Calcium: 41mg | Iron: 2mg