Ginger Free Vegan Strawberry Sorbet
Few frozen desserts feel as purely refreshing as a scoop of bright, jewel-toned strawberry sorbet on a warm day. This version is completely plant-based, built on nothing more than ripe fresh strawberries, a simple homemade syrup, a squeeze of lemon juice, and a pinch of salt — so you know exactly what's going into every bite. Straining the blended purée through a fine-mesh sieve gives the finished sorbet an incredibly silky, smooth texture that rivals anything you'd find at a specialty shop. The lemon juice does double duty here, sharpening the berry flavor and keeping the color vivid and gorgeous. Many store-bought sorbets and frozen fruit products sneak in unexpected spices or natural flavorings that can be a real concern, but making it from scratch puts you in full control of every ingredient. After a spin in the ice cream maker and a couple of hours in the freezer, you're rewarded with scoops that are pale pink, luscious, and deeply fruity — no surprises, just strawberries at their very best.
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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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