Mustard Free Vegan Strawberry Sorbet
Few things hit the spot on a warm day like a scoop of intensely fruity sorbet, and this one delivers that bright, sun-ripened strawberry flavor in every bite. It's made with just fresh strawberries, lemon juice, a pinch of salt, and a simple homemade syrup — nothing hidden, nothing processed, nothing to second-guess. That matters more than you might think, because store-bought frozen desserts can sneak in unexpected additives, and this recipe keeps everything completely transparent. The lemon juice lifts the natural sweetness of the strawberries while the salt rounds out the flavor in a way that makes the whole thing taste almost more strawberry than strawberries themselves. Straining the purée gives the finished sorbet a silky, clean texture that churns up beautifully pale pink and scoops like a dream after a couple of hours in the freezer. It's naturally plant-based, free from dairy and eggs, and the ingredient list is so short and wholesome that it practically makes itself.
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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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