Low Iodine Vegan Strawberry Sorbet
Bright, fruity, and refreshingly simple, this strawberry sorbet is the kind of frozen dessert that feels like pure summer in every spoonful. The base is built from just fresh strawberries, a homemade simple syrup, lemon juice, and a pinch of salt — nothing processed, nothing packaged, and nothing that sneaks in unwanted iodine sources like dairy, eggs, or certain additives. For anyone navigating a low-iodine protocol, store-bought frozen desserts can be a minefield of dairy derivatives and mystery stabilizers, so making your own is genuinely the smarter move. Straining the blended strawberry purée gives the finished sorbet a silky, jewel-toned texture that looks far more impressive than the effort involved. A quick spin in the ice cream maker transforms the chilled base into something thick, pale pink, and perfectly scoopable. The result is clean, vibrant, and deeply satisfying — proof that eating with restrictions doesn't mean settling for less.
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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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