Cashew Free Vegan Strawberry Sorbet
Bright, juicy, and refreshingly simple, this strawberry sorbet is the kind of frozen dessert that tastes like summer in every spoonful. Fresh strawberries are blended smooth, strained for a silky texture, and balanced with a squeeze of lemon juice and a pinch of salt that makes the fruit flavor pop in the best way. A homemade simple syrup brings everything together without any store-bought shortcuts, so you know exactly what's going into the bowl. Many packaged frozen desserts and even some sorbets are produced on shared lines with tree nuts, making homemade the smartest move for anyone avoiding cross-contact. Here, the ingredient list is beautifully short — just strawberries, sugar, water, lemon, and salt — so there's nothing hidden and nothing to second-guess. The ice cream maker does the heavy lifting, churning the base into a pale pink, scoopable treat that firms up perfectly in the freezer. It's the kind of clean, crowd-pleasing dessert you'll want to keep stocked 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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