Gelatin Free Vegan Strawberry Sorbet
Bright, jewel-red, and bursting with real strawberry flavor, this sorbet is the kind of frozen dessert that makes you wonder why you ever settled for anything less. Many store-bought sorbets and frozen treats sneak in gelatin as a stabilizer or texture agent, so checking labels can feel like a chore — this one skips all of that entirely, relying on nothing but fresh fruit, a simple homemade syrup, lemon juice, and a pinch of salt to get the job done. The process starts with blending and straining fresh strawberries into a silky, vibrant purée, which means you get a beautifully smooth texture without any animal-derived additives. A splash of lemon juice brightens the berry flavor and helps balance the sweetness of the syrup in a way that tastes genuinely sophisticated. After a spin in the ice cream maker, the sorbet churns up thick and pale pink, scooping cleanly after a couple of hours in the freezer. It's refreshing, naturally plant-based, and honestly impressive enough to serve at a dinner party straight from your own kitchen.
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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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