Oats Free Vegan Strawberry Sorbet
Bright, jewel-red strawberries are the whole show here, and that's exactly what makes this frozen dessert so satisfying. A quick homemade simple syrup brings just the right sweetness, while fresh lemon juice and a pinch of salt sharpen every bite so the fruit flavor really sings. Straining the blended purée gives the final texture that silky, scoopable quality you'd expect from a proper sorbet — no shortcuts, no compromise. The ingredient list is refreshingly short and completely plant-based, so there's nothing hidden to worry about, whether you're avoiding animal products or steering clear of grain-based additives. Churning in an ice cream maker takes care of the hard work, and a couple of hours in the freezer delivers a clean, firm scoop that looks as gorgeous as it tastes. This is the kind of recipe that feels fancy enough for a dinner party but is honestly simple enough to make on a random Tuesday when strawberries are looking good at the market.
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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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