Brazil Nut Free Vegan Strawberry Sorbet
Few things beat a scoop of bright, fruit-forward sorbet on a warm day, and this one delivers serious flavor with nothing but fresh strawberries, a quick homemade simple syrup, lemon juice, and a pinch of salt. It's completely plant-based and free from the nuts and cross-contamination concerns that can make store-bought frozen desserts a gamble. The process is straightforward — blend, strain, chill, and churn — and straining the purée through a fine-mesh sieve gives the finished sorbet that silky, smooth texture you'd expect from a proper scoop shop. A splash of lemon juice brightens the strawberry flavor and keeps everything tasting fresh rather than flat. Once it's churned to a soft, pale pink mound and frozen until firm, you've got a dessert that's genuinely impressive with an ingredient list you can feel good about. It's the kind of recipe worth making all summer long while strawberries are at their peak.
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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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