Pistachio Free Vegan Strawberry Sorbet
Few things beat a scoop of bright, fruit-forward sorbet on a warm day, and this strawberry version is as vibrant and refreshing as it gets. Two pounds of fresh strawberries get blended smooth and strained for a silky, jewel-toned base that tastes intensely of real fruit — no artificial flavors, no shortcuts. A simple homemade syrup sweetens everything evenly, while fresh lemon juice and a pinch of salt sharpen the flavor and keep it from tasting flat. The whole thing is completely plant-based, built from nothing but fruit, sugar, water, and pantry staples, so there's zero guesswork about what's actually in it. Store-bought frozen desserts can be a minefield of shared production lines and unexpected add-ins, but making this at home puts you fully in control. The ice cream maker does the heavy lifting, churning the chilled base into a pale pink, scoopable sorbet that firms up beautifully in the freezer. It's clean, elegant, and genuinely crowd-pleasing — the kind of dessert that disappears fast.
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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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