Caffeine Free Vegan Strawberry Sorbet
Bright, jewel-red, and bursting with the flavor of peak-season strawberries, this sorbet is the kind of dessert that makes people ask for seconds before they've finished their first scoop. It's completely plant-based and built from just a handful of clean ingredients — fresh strawberries, lemon juice, sugar, water, and a pinch of salt — so there's nothing hidden in the mix that could sneak in unwanted stimulants. That matters more than you'd think, since plenty of packaged frozen desserts contain chocolate, matcha, or other additions that bring caffeine along for the ride. Here, every ingredient is naturally free of it, full stop. The process is straightforward: make a simple syrup, blend and strain the berries for a silky-smooth base, chill everything down, then let your ice cream maker do the heavy lifting. A squeeze of lemon juice sharpens the strawberry flavor beautifully and keeps the sorbet tasting fresh rather than flat. The result is a scoopable, pale-pink treat that's as elegant as it is effortless.
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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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