Nightshade Free Vegan Strawberry Sorbet
Bright, fruity, and impossibly refreshing, this strawberry sorbet is the kind of frozen dessert that tastes like summer in every spoonful. It's naturally plant-based and free from the nightshade family, which means no tomatoes, peppers, or potatoes sneaking into your bowl — just pure, clean fruit flavor. 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 berry flavor really pop. A homemade simple syrup brings everything together without any store-bought shortcuts or mystery additives. The ice cream maker does the heavy lifting, churning the chilled base into a pale pink, scoopable sorbet that looks as gorgeous as it tastes. A couple of hours in the freezer is all it takes before you're digging in with a spoon. It's the kind of recipe that feels fancy but relies entirely on straightforward ingredients you can feel good about.
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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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