Almond Free Vegan Strawberry Sorbet
Few summer desserts hit as cleanly as a fruit sorbet made with nothing but ripe berries, sugar, and a squeeze of lemon. This one starts with two pounds of fresh strawberries blended into a silky purée, strained for that impossibly smooth texture, then balanced with bright lemon juice and just a pinch of salt to make the berry flavor pop. A homemade simple syrup brings everything together without any fuss, and the whole base chills before it goes into the ice cream maker for a proper churn. The result is a pale pink, scoopable sorbet that tastes like peak strawberry season in every spoonful. Because the ingredient list is so short and straightforward, there's zero guesswork about what's actually in it — no shared-facility concerns, no hidden additives, just clean, whole-food ingredients you measured yourself. It's fully plant-based too, so it works beautifully as a crowd-pleasing dessert that almost everyone at the table can enjoy. Make a batch when strawberries are at their sweetest and you'll be pulling it out of the freezer all week.
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Learn more →Ingredients
6 servings
For the simple syrup
- 1 cup granulated sugar
- 1 cup water
For the sorbet
- 2 lb fresh strawberries, hulled
- 3 tbsp fresh lemon juice
- ¼ tsp fine salt
Instructions
- 1
Combine the sugar and water in a medium saucepan over medium heat, stirring until the sugar is fully dissolved, about 3–4 minutes. Remove from the heat and let the syrup cool to room temperature, about 30 minutes.
- 2
Add the hulled strawberries to a blender or food processor and blend until completely smooth, about 1 minute.
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