Capsaicin Free Vegan Strawberry Sorbet
Few frozen desserts feel as purely refreshing as a fruit sorbet made with ripe, peak-season strawberries. This one is completely plant-based, relying on just fresh berries, a homemade simple syrup, lemon juice, and a pinch of salt — nothing more, nothing less. For anyone avoiding capsaicin, store-bought sorbets and fruit-flavored frozen treats can be a quiet minefield, since some commercial products sneak in unexpected spice blends or "natural flavors" that aren't always transparent on the label. Making it from scratch here means you know exactly what's in every spoonful. Straining the blended purée through a fine-mesh sieve gives the final texture that silky, professional-quality smoothness, while the lemon juice brightens the berry flavor and keeps it from tasting flat. The result is a vivid, jewel-toned sorbet that scoops beautifully and tastes like summer in a bowl. It's the kind of simple, crowd-pleasing dessert that disappears fast — so you might want to make a double batch.
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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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