Artificial Food Coloring Free Vegan Strawberry Sorbet
Bright, fruity, and impossibly refreshing, this strawberry sorbet is the kind of frozen dessert that tastes like summer in every spoonful. The color comes entirely from two pounds of real fresh strawberries — no dyes, no artificial additives, just that gorgeous natural pink that deepens as the fruit is puréed and strained. Store-bought sorbets and sherbets are notorious for sneaking in synthetic colorings to boost visual appeal, so making your own is the cleanest way to know exactly what's in the bowl. A simple homemade syrup, a squeeze of fresh lemon juice, and a pinch of salt are all it takes to round out the flavor and keep the ingredient list short and honest. Straining the purée through a fine-mesh sieve gives the finished sorbet a silky, smooth texture that rivals anything from a fancy gelato shop. After churning and a couple of hours in the freezer, you're left with scoops that are firm, pale pink, and genuinely stunning — no food lab required.
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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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