Macadamia Free Vegan Strawberry Sorbet
Few things beat a scoop of bright, fruit-forward sorbet on a warm day, and this one delivers serious strawberry flavor with nothing to hide. 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 fruit really sing. A homemade simple syrup brings everything together without any mystery additives or stabilizers you'd find in store-bought versions. The whole base gets properly chilled before churning, which means your ice cream maker can do its job and produce that gorgeous pale pink, soft-mound consistency. Because the ingredient list is so clean — just fruit, sugar, water, lemon, and salt — you never have to second-guess what's in your bowl or worry about hidden nut-based ingredients sneaking in from a packaged product. It's fully plant-based and naturally free of dairy, making it a crowd-pleaser that works for just about everyone at the table. Make a batch ahead, stash it in the freezer, and you've got a stunning dessert ready to scoop whenever the craving hits.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!