Sesame Free Vegan Strawberry Sorbet
Fresh strawberries, a quick homemade simple syrup, and a squeeze of lemon juice — that's genuinely all it takes to land a scoop of something that tastes like peak summer. The strawberries get blended completely smooth and then strained, so every bite is silky and intensely fruity without any grainy texture getting in the way. A pinch of salt rounds out the sweetness in a way that's subtle but makes a real difference in the final flavor. Store-bought frozen desserts can be a minefield of unexpected additives and shared-facility warnings, so making this from scratch puts you fully in control of every single ingredient. The churned base freezes up beautifully pale pink and scoops cleanly after a couple of hours in the freezer — impressive enough to serve at a dinner party, easy enough to make on a weeknight. It's completely plant-based and naturally free from the allergens that make so many packaged treats off-limits, with zero compromise on taste.
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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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