Lactose Free Vegan Strawberry Sorbet
Bright, jewel-toned, and bursting with real strawberry flavor, this sorbet is the kind of frozen dessert that makes you forget dairy-based ice cream ever existed. The base is beautifully simple — fresh strawberries, a homemade simple syrup, a squeeze of lemon juice, and a pinch of salt — so every bite tastes clean and genuinely fruity rather than artificial. Straining the purée through a fine-mesh sieve gives the finished sorbet a silky, smooth texture that feels far more luxurious than the short ingredient list would suggest. The lemon juice does double duty here, brightening the strawberry flavor and helping the sorbet churn up with that gorgeous pale pink color. Because there's no cream, butter, or milk of any kind involved, this is naturally free of lactose without any substitutions or workarounds — just pure fruit and sugar doing their thing. It's a fantastic option when you want a crowd-pleasing frozen treat that everyone at the table can actually enjoy.
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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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