Barley Free Vegan Strawberry Sorbet
Few desserts feel as purely refreshing as a fruit sorbet made with peak-season strawberries, and this one delivers that bright, sun-ripened flavor in every spoonful. The ingredient list is beautifully short — fresh strawberries, lemon juice, sugar, water, and a pinch of salt — so there's nowhere for hidden grains or additives to sneak in. Straining the blended purée through a fine-mesh sieve gives the finished sorbet a silky, almost luxurious texture that rivals anything you'd find at a gelato counter. A squeeze of lemon juice sharpens the berry flavor and keeps the color a vivid, gorgeous pink. The churning process in an ice cream maker aerates the base just enough to produce a soft, scoopable consistency that firms up beautifully after a couple of hours in the freezer. It's the kind of make-ahead treat that feels impressive without requiring much effort, and it's naturally free from dairy, gluten-containing grains, and anything else that tends to complicate frozen dessert labels at the store.
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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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