Yeast Free Vegan Strawberry Sorbet
Few things feel as purely refreshing as a scoop of bright, fruit-forward sorbet on a warm day, and this strawberry version absolutely delivers. The base is beautifully simple — just ripe strawberries, a homemade sugar syrup, fresh lemon juice, and a pinch of salt — so every bite tastes like concentrated summer fruit rather than anything artificial. Straining the blended purée through a fine-mesh sieve gives the finished sorbet a silky, smooth texture that feels genuinely luxurious. Because the recipe skips yeast entirely and relies on nothing more than whole fruit and pantry staples, it's a completely worry-free treat for anyone navigating yeast sensitivities. The lemon juice does double duty here, brightening the strawberry flavor and helping balance the sweetness of the simple syrup in a way that keeps the sorbet from tasting flat or one-dimensional. Once it's churned and frozen firm, it scoops cleanly and holds its shape beautifully — ideal for serving in a bowl, a cone, or straight from the container when no one is looking.
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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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