Breastfeeding Friendly Vegan Strawberry Sorbet
Fresh strawberries, a squeeze of lemon, and a simple homemade syrup come together into a silky, jewel-bright sorbet that feels genuinely indulgent without a drop of dairy or anything artificial. The flavor is intensely fruity — the kind of thing that tastes like peak summer no matter what time of year you make it. Straining the purée gives the finished scoop that smooth, almost luxurious texture you'd expect from a fancy dessert shop. For anyone watching what goes into their body while nursing, this one is refreshingly straightforward: every ingredient is whole, recognizable, and intentional. The lemon juice brightens the strawberries beautifully and helps balance the sweetness of the syrup, so it never tips into cloying territory. It's the kind of treat you can feel good about reaching for when you need something cold, sweet, and satisfying after a long day.
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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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