Seed Oil Free Vegan Strawberry Sorbet
Bright, jewel-red strawberries are the whole show here, and when the fruit is good, nothing else needs to compete. A quick homemade simple syrup, a squeeze of fresh lemon juice, and a pinch of salt are all it takes to coax out that deep, sun-ripened flavor. Because the ingredient list is so clean — just sugar, water, berries, lemon, and salt — there's zero chance of hidden refined oils sneaking in the way they sometimes do in store-bought frozen desserts or commercial sorbets with emulsifiers and additives. Straining the blended purée gives the finished scoop a silky, almost luxurious texture that feels far more indulgent than the simple process behind it. The ice cream maker does the heavy lifting, churning the chilled base into something thick, pale pink, and genuinely scoopable. A couple of hours in the freezer and you've got a dessert that's refreshing, naturally sweet, and completely free of anything you didn't put in it yourself.
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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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