Lupin Free Vegan Strawberry Sorbet
Fresh strawberries, a squeeze of lemon, and a simple homemade syrup are all it takes to produce a sorbet that tastes like peak summer in every spoonful. The color alone — that deep, jewel-toned pink — is enough to make everyone at the table lean in before the first scoop even hits the bowl. Store-bought frozen desserts can be a minefield of unexpected additives and flour-based thickeners, but this recipe keeps things beautifully clean with just fruit, sugar, water, and a pinch of salt. Straining the blended strawberry purée gives the finished sorbet a silky, almost luxurious texture that feels far more indulgent than the short ingredient list suggests. The lemon juice does quiet but important work here, brightening the berry flavor and keeping the sweetness from tipping over into cloying. Once it's churned and frozen firm, it scoops like a dream and holds its shape just long enough to make it to the table looking gorgeous.
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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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