Walnut Free Vegan Strawberry Sorbet
Few things beat a scoop of bright, fruit-forward sorbet on a warm day, and this strawberry version delivers that sunshine-in-a-bowl feeling with nothing but clean, simple ingredients. Fresh strawberries are blended smooth, strained for a silky texture, and balanced with a squeeze of lemon juice and just a pinch of salt that makes the berry flavor pop in the best way. The homemade simple syrup comes together in minutes and gives you full control over sweetness — no mystery additives, no shared-facility concerns, just pure fruit and sugar doing their thing. Straining the purée is the small extra step that separates a good sorbet from a genuinely great one, removing any fibrous bits so every spoonful is impossibly smooth. After a spin in the ice cream maker and a couple of hours in the freezer, you end up with a pale pink, scoopable dessert that looks like it came from a fancy gelateria. It's naturally plant-based and completely free from nuts of any kind, so it's a crowd-pleaser you can serve confidently to almost anyone at the table.
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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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