Emulsifier Free Vegan Strawberry Sorbet
Bright, sun-ripened strawberries blended into a silky, jewel-toned frozen dessert — this sorbet is the kind of thing that makes summer feel complete. The ingredient list is refreshingly short: fresh berries, a homemade simple syrup, a squeeze of lemon, and a pinch of salt to make all those flavors pop. Because the syrup is made from scratch with just sugar and water, there's no need to reach for store-bought syrups or commercial ice cream bases that often sneak in unwanted additives. Straining the purée through a fine-mesh sieve gives the finished sorbet an incredibly smooth, clean texture without relying on any binding or stabilizing agents whatsoever. The lemon juice does the quiet work of brightening the berry flavor and helping the sorbet churn up beautifully in the ice cream maker. It's a genuinely pure, plant-based frozen treat that delivers on both flavor and texture — proof that you really don't need anything extra to make something extraordinary.
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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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