Vegetarian Vegan Strawberry Sorbet
Peak-season strawberries are the real star here, blended silky smooth and strained so every spoonful is pure, jewel-bright fruit with zero graininess. A quick homemade simple syrup brings just the right sweetness, while fresh lemon juice and a pinch of salt sharpen the berry flavor in a way that makes it taste almost more strawberry than strawberry itself. There are no dairy, eggs, or animal-derived ingredients anywhere in the recipe, so it works beautifully for plant-based eaters and anyone avoiding animal products without any substitutions or compromises. The process is straightforward — blend, strain, chill, churn, freeze — and the result is a scoopable, pale-pink sorbet that looks genuinely stunning in a bowl. It's the kind of dessert that feels fancy enough for a dinner party but is honestly just frozen fruit at its most delicious.
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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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