Xanthan Gum Free Vegan Strawberry Sorbet
Fresh strawberries, a quick homemade simple syrup, a squeeze of lemon, and a pinch of salt — that's genuinely all it takes to make a sorbet this vibrant and satisfying. The color alone is stunning, a deep rosy pink that looks like it came straight from a fancy dessert counter. Many store-bought frozen desserts sneak in stabilizers and thickeners that can be hard to track down on labels, so making your own puts you completely in control of every ingredient. Straining the blended strawberry purée through a fine-mesh sieve gives the base a silky, clean texture without needing any additives to hold it together. The ice cream maker does the heavy lifting, churning the chilled mixture into something thick, scoopable, and genuinely refreshing. A couple of hours in the freezer after churning and you've got a dessert that's bright, fruity, and completely plant-based with zero compromise on flavor or texture.
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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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