Nutmeg Free Vegan Strawberry Sorbet
Few summer desserts hit quite like a scoop of strawberry sorbet made from scratch — vibrant, icy, and bursting with real fruit flavor. This version keeps things beautifully simple: fresh strawberries, a quick homemade simple syrup, a squeeze of lemon juice, and a pinch of salt are all it takes to get there. Straining the blended purée through a fine-mesh sieve gives the final texture that silky, professional-quality smoothness you'd expect from a gelato shop. The lemon juice brightens the strawberry flavor without overpowering it, and the salt does quiet but important work rounding everything out. Store-bought frozen desserts can be a minefield of unexpected spices and flavorings, so making your own means you know exactly what's in every spoonful. It's fully plant-based and relies on nothing but whole, recognizable ingredients — no hidden additives, no mystery extracts. Once it's churned and frozen firm, you've got a showstopping dessert that's as refreshing as it looks.
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!