High Fructose Corn Syrup Free Vegan Strawberry Sorbet
Bright, jewel-toned, and bursting with real strawberry flavor, this frozen dessert is the kind of thing that makes you wonder why you'd ever reach for a store-bought pint. Commercial sorbets and frozen treats are notorious for sneaking in corn syrup as a sweetener and texture booster, but this recipe keeps things completely clean with a homemade simple syrup made from nothing but granulated sugar and water. Fresh strawberries are blended smooth, strained for a silky finish, and brightened with a squeeze of lemon juice — that's genuinely it. The small addition of fine salt might seem unexpected, but it sharpens the berry flavor in a way that makes every scoop taste more intensely like summer. Churning the chilled base in an ice cream maker gives it that light, scoopable texture without any additives or stabilizers doing the heavy lifting. It's a beautifully short ingredient list that delivers serious results, and knowing exactly what went into every bite makes it taste even better.
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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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