Coconut Free Vegan Strawberry Sorbet
Bright, jammy, and refreshingly simple, this strawberry sorbet is the kind of frozen dessert that tastes like summer in every spoonful. It's built on just a handful of real ingredients — fresh strawberries, a homemade simple syrup, lemon juice, and a pinch of salt — so there's no mystery about what's going into it. Many store-bought sorbets and frozen treats sneak in coconut-derived ingredients like coconut oil or coconut cream as texture boosters, but this recipe achieves its silky consistency entirely through the churning process and the natural water content of ripe strawberries. Straining the purée through a fine-mesh sieve gives the base an ultra-smooth, almost luxurious texture before it ever hits the ice cream maker. The lemon juice brightens the berry flavor and keeps things from tasting flat, while the salt does quiet but important work in the background. Once it's churned and frozen firm, you get clean, vivid scoops that are as beautiful as they are satisfying. It's genuinely one of the easiest frozen desserts you can make from scratch, and the payoff is enormous.
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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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