BHA & BHT 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. Store-bought sorbets and ice creams often sneak in synthetic preservatives like BHA and BHT to extend shelf life, which makes the freezer aisle a frustrating place to shop if you're trying to avoid them. This recipe keeps things beautifully clean — just fresh strawberries, a homemade simple syrup, lemon juice, and a pinch of salt, with nothing artificial in sight. The lemon juice does double duty here, brightening the berry flavor while helping the texture stay smooth and scoopable. Straining the purée gives the finished sorbet a silky, elegant consistency that rivals anything you'd find at a fancy gelato counter. Once it's churned and frozen, you've got a vibrant, jewel-toned treat that's as wholesome as it is stunning.
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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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