Turmeric Free Vegan Strawberry Sorbet
Few frozen desserts feel as purely refreshing as a scoop of strawberry sorbet on a warm day, and this version delivers that bright, fruit-forward payoff with nothing but clean, simple ingredients. Fresh strawberries are blended smooth and strained for a silky texture, then balanced with a squeeze of lemon juice and a pinch of salt that makes the berry flavor genuinely pop. A homemade simple syrup brings everything together without any additives or colorings you'd have to second-guess on a store-bought label. The whole base gets properly chilled before hitting the ice cream maker, which means the churn produces that gorgeous pale pink, soft-mound consistency rather than an icy, grainy mess. Because every ingredient here is straightforwardly plant-based and spice-free, it's a dessert that works for a wide range of dietary needs without any substitutions or workarounds. The hardest part is honestly waiting the two hours for it to firm up in the freezer before you dig in.
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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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