Turkey Free Vegan Strawberry Sorbet
Bright, jewel-red strawberries are the real star here, blended smooth and strained into a silky purée that practically glows in the bowl. A quick homemade simple syrup brings just the right sweetness, while fresh lemon juice and a pinch of salt sharpen every bite and keep the berry flavor from tasting flat. The whole base gets thoroughly chilled before it hits the ice cream maker, which is the kind of patient step that pays off in a sorbet with a genuinely smooth, scoopable texture. There's no dairy, no eggs, no animal products of any kind — just fruit, sugar, water, and a little citrus doing all the heavy lifting. It's the kind of dessert that feels indulgent without being heavy, which makes it perfect for warm evenings or as a palate cleanser between courses. Store-bought frozen desserts can be a minefield of hidden ingredients, so making this at home means you know exactly what's in every spoonful.
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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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