Chestnut Free Vegan Strawberry Sorbet
Few things beat a scoop of bright, fruit-forward sorbet on a warm day, and this strawberry version delivers that refreshing punch in the most satisfying way. The base is beautifully simple — fresh strawberries, a quick homemade simple syrup, a squeeze of lemon, and a pinch of salt to make the berry flavor really sing. Straining the purée through a fine-mesh sieve gives the finished sorbet that silky, smooth texture you'd expect from a good gelato shop. Because everything here is made from scratch with whole, recognizable ingredients, you never have to second-guess what's actually in your bowl — no store-bought mystery additives or shared-facility concerns. The lemon juice does double duty, brightening the color and balancing the sweetness so the sorbet tastes genuinely fresh rather than cloying. It's naturally plant-based without any substitutions or workarounds, just pure strawberry goodness churned into something scoopable and stunning.
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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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