Rice Free Vegan Strawberry Sorbet
Bright, jewel-toned, and bursting with real fruit flavor, this strawberry sorbet is the kind of frozen dessert that tastes like summer in every spoonful. The ingredient list is refreshingly short — fresh strawberries, a homemade simple syrup, lemon juice, and a pinch of salt — so there's nothing hidden to worry about, and every element earns its place. Straining the blended purée through a fine-mesh sieve gives the final scoop a silky, smooth texture that feels genuinely luxurious. The lemon juice brightens the strawberry flavor and keeps things from tasting flat, while the salt does the quiet work of making everything pop. Because the base is built entirely from fruit, sugar, and water, it naturally sidesteps grains and starches without any substitutions or workarounds needed. Churn it in your ice cream maker, freeze until scoopable, and you've got a stunning dessert that's as clean and simple as it looks.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!