Pecan Free Vegan Strawberry Sorbet
Few summer desserts hit the way a truly great strawberry sorbet does — bright, fruity, and refreshing in a way that feels almost effortless. This one starts with two pounds of fresh strawberries blended smooth and strained for a silky, seed-free base that's pure fruit flavor from the first spoonful. A homemade simple syrup keeps the sweetness balanced, while a squeeze of fresh lemon juice and a pinch of salt sharpen everything and make the strawberry taste even more like itself. The whole mixture gets thoroughly chilled before churning, which means your ice cream maker has an easier job and the final texture comes out beautifully smooth and scoopable. Store-bought sorbets can be a gamble when you're navigating shared production lines and ambiguous labeling, but this one is made entirely from ingredients you control — just sugar, water, strawberries, lemon, and salt. After a couple of hours in the freezer it firms up into something that looks genuinely stunning in a bowl, pale pink and glossy. It's the kind of dessert that disappears fast, so you might want to make a double batch.
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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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