Do you remember your first bite of a silky smooth sorbet? Was it a zesty lemon sorbet or a tropical mango sorbet? Whatever it was, it most likely had a lot of sugar. Although sorbet seems like a healthier version of ice cream, this is not typically the case. A sorbet has the potential to be a healthier, non-dairy dessert, but most places go heavy on the sugar. That isn’t true for this recipe, which uses grade A maple syrup as a sweetener, in addition to the natural sugars in strawberries.

The simplicity of this sorbet is what makes it so amazing delicious. The tartness of the freshly squeezed lemon juice is exactly what you want when the summer sun is beaming down on you. Freshly squeezed lemon juice is a great source of vitamin C and it actually promotes alkalinity upon ingestion. Citrus fruits, although they contain citric acid, have an alkalizing effect on the body when you consume them. And you don’t need a ton of granulated sugar because the natural sweetness of the strawberries and maple syrup provide that.

Ideally, you should purchase fresh strawberries, remove the tops, and then freeze them overnight before you make this recipe. If that process is too lengthy, frozen strawberries are acceptable to use, even if you are cleansing. Just make sure that “strawberries” are the only ingredient. Avoid any frozen fruit with added sugars or preservatives. Blend the ingredients in the food processor until nice and thick. Spoon the mixture into a freezer-safe container and enjoy once it is a scoop-able consistency. Enjoy!