Carrageenan Free Vegan Strawberry Sorbet
Bright, jammy, and intensely fruity, this strawberry sorbet is the kind of frozen dessert that tastes like summer in every spoonful. Many store-bought sorbets and ice creams sneak in carrageenan as a stabilizer or thickener, which makes label-reading a frustrating chore — but this recipe skips all of that entirely. Every ingredient here is clean and straightforward: fresh strawberries, a simple homemade syrup, lemon juice, and a pinch of salt. The lemon juice does double duty, brightening the berry flavor while helping the texture stay smooth and scoopable without any additives. Straining the purée through a fine-mesh sieve removes the seeds and pulp, giving you a silky, jewel-toned base that churns up beautifully in an ice cream maker. The result is a pale pink, soft-mounded sorbet that's naturally vegan and completely free of the thickeners and gums that show up in so many commercial frozen treats. It's the kind of thing you'll want to keep stocked in the freezer all season long.
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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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