Cinnamon 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 absolutely pop. The homemade simple syrup brings everything together without any store-bought shortcuts, which means you have complete control over every ingredient going into the bowl. That matters more than people realize — packaged frozen desserts and flavored syrups can hide all kinds of unexpected spice blends, making it genuinely tricky to find a treat that's truly free of warming spices like cinnamon. This recipe keeps things clean and fruit-forward, relying on nothing but strawberries, sugar, water, lemon, and salt. The churned result is pale pink, scoopable, and smooth — elegant enough to serve at a dinner party and easy enough to make on a weeknight.
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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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