Peanut Free Vegan Strawberry Sorbet
Few things beat a scoop of bright, jewel-toned strawberry sorbet on a warm afternoon, and this version is as clean and vibrant as it gets. The base is built from just fresh strawberries, a homemade simple syrup, lemon juice, and a pinch of salt — nothing hidden, nothing processed, nothing to second-guess. Straining the blended purée through a fine-mesh sieve gives the finished sorbet that silky, almost luxurious texture you'd expect from a fancy scoop shop. The lemon juice does double duty, sharpening the berry flavor and keeping the color a gorgeous deep pink. Because everything is made from scratch in your own kitchen, there's zero concern about shared equipment or mystery ingredients that can sneak into store-bought frozen desserts. Churn it, freeze it, and you've got a dessert that's naturally dairy-free, impressively elegant, and completely crowd-pleasing.
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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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