Vegan Strawberry Sorbet
Few frozen desserts feel as purely satisfying as a scoop of real strawberry sorbet on a warm day, and this one delivers that bright, sun-ripened flavor in every bite. It's built from just five ingredients — fresh strawberries, a homemade simple syrup, lemon juice, and a pinch of salt — so there's nothing hiding in the mix that could conflict with a plant-based lifestyle. Straining the blended purée through a fine-mesh sieve gives the finished sorbet a silky, almost luxurious texture that you'd never expect from something this straightforward. The lemon juice does double duty, sharpening the berry flavor and keeping the color a gorgeous deep pink once it churns. After about 20–25 minutes in the ice cream maker, you get a thick, pale-pink sorbet that scoops beautifully after a couple of hours in the freezer. This recipe makes six servings, so it's just as at home at a dinner party as it is stashed in the back of the freezer for a quiet Tuesday night treat.
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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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