Nitrate & Nitrite Free Vegan Strawberry Sorbet
Bright, jewel-toned, and bursting with real strawberry flavor, this sorbet is the kind of frozen dessert that makes you wonder why you ever reached for a store-bought pint. Fresh strawberries, a homemade simple syrup, lemon juice, and a pinch of salt are all that stand between you and something genuinely spectacular. Because every ingredient is whole and unprocessed, there's zero concern about hidden preservatives or cured-meat-style additives sneaking into your dessert — just clean, fruit-forward sweetness from start to finish. Straining the purée gives the final scoop a silky, smooth texture that feels almost luxurious, while the lemon juice keeps the strawberry flavor vivid and bright rather than flat. Churning it in an ice cream maker transforms the base into something pale pink and cloud-like, and a couple of hours in the freezer locks it into perfectly scoopable form. It's naturally vegan, completely plant-based, and proof that the simplest ingredients often produce the most impressive results.
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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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