Pregnancy Friendly Vegan Strawberry Sorbet
When a craving for something cold and sweet hits, this strawberry sorbet delivers in the most refreshing way possible. Made with just fresh strawberries, lemon juice, a pinch of salt, and a simple homemade syrup, every ingredient is straightforward and easy to feel good about during pregnancy. There are no artificial additives, no alcohol, and no ingredients to second-guess — just real fruit blended smooth and churned into something genuinely beautiful. The bright lemon juice enhances the natural sweetness of the strawberries while the tiny bit of salt rounds out the flavor in a way that makes each spoonful taste more vibrant. Straining the purée gives the finished sorbet a silky, scoopable texture that feels almost luxurious for something so simple to make. It freezes up firm and pale pink, and it's just as satisfying straight from the container as it would be dressed up in a bowl with fresh fruit on top.
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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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