Gluten Free Vegan Strawberry Sorbet
Bright, juicy, and impossibly refreshing, this strawberry sorbet is the kind of frozen dessert that tastes like summer in every spoonful. Two pounds of fresh strawberries get blended smooth and strained to a silky purée, so the texture is clean and elegant — no icy chunks, no gritty bits. A homemade simple syrup sweetens the base while a squeeze of fresh lemon juice and a pinch of salt sharpen the berry flavor and keep it from tasting flat. Because every ingredient here is naturally free of gluten, there's no label-reading anxiety or worrying about hidden additives the way you might with store-bought frozen treats. The whole process is straightforward: make the syrup, blend and strain the berries, chill, churn, and freeze. The result is a pale pink, scoopable sorbet that's stunning enough to serve at a dinner party but easy enough to make on a weeknight craving.
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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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