Hazelnut Free Vegan Strawberry Sorbet
Few things hit like a scoop of bright, fruit-forward sorbet on a warm day, and this strawberry version is the real deal. Fresh strawberries are blended smooth, strained for a silky texture, and balanced with a squeeze of lemon juice and a pinch of salt that makes the berry flavor pop in the best way. A homemade simple syrup brings everything together without any of the mystery additives you'd find in a store-bought tub. For anyone navigating tree nut allergies, frozen desserts can be a minefield — shared equipment and "may contain" warnings are everywhere — so churning your own at home is genuinely the safest and most satisfying route. The ingredient list is refreshingly short: just strawberries, sugar, water, lemon, and salt, so there's nothing hidden and nothing to second-guess. Once it's churned and frozen firm, you get scoops that are pale pink, glossy, and intensely fruity — the kind of dessert that looks like it came from a fancy gelato counter but came 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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