Vegan Strawberry Sorbet

Fat free vegan strawberry sorbet

The Spruce Eats / Emily Hawkes

Prep: 15 mins
Cook: 15 mins
Freezing Time: 10 hrs
Total: 10 hrs 30 mins
Servings: 4 servings
Yield: 1 quart
Nutrition Facts (per serving)
374 Calories
1g Fat
95g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 374
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 95g 35%
Dietary Fiber 5g 16%
Total Sugars 88g
Protein 2g
Vitamin C 135mg 674%
Calcium 41mg 3%
Iron 1mg 5%
Potassium 355mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Frozen sorbet is a wonderful way to enjoy the fruit of the season or some that have become a little too soft to eat out of hand. This simple sorbet recipe highlights strawberries and is made with just four ingredients, including sugar, cornstarch, and water. It's also naturally fat-free and vegan and doesn't require an ice-cream maker, making this a frozen treat anyone can enjoy.

The recipe calls for strawberry puree, which means fresh or frozen strawberries have been blended until smooth; you will need four cups of strawberries to make the two cups of puree. To begin making this frozen dessert, the sugar, cornstarch, and water are boiled together until thick and the mixture has reached a syrup-like consistency. Once cooled, the strawberry puree is added and the mixture is transferred to a container and frozen for several hours. The sorbet needs to be blended before returning to the freezer again.

Some sorbet recipes include honey or milk, but this vegan sorbet is dairy-free, healthy, and the perfect fat-free treat for hot days. And since strawberries are a classic sweet flavor popular with kids, this sorbet can substitute for ice cream when needed.

“Nothing says summer more than seasonal berries and a cooling dessert. The vegan strawberry sorbet is easy to assemble and impressive in its freshness. The color and flavor of the strawberries are truly jaw-dropping. Done, the sorbet is easily scoopable thanks to the added cornstarch.” —Mary Jo Romano

Vegan Strawberry Sorbet/Tester Image
A Note From Our Recipe Tester


Steps to Make It

  1. Gather the ingredients.

    Ingredients for strawberry sorbet
    The Spruce Eats / Emily Hawkes
  2. Dissolve the sugar and cornstarch in the water in a large saucepan over low heat. Raise the heat and bring to a boil; cook until thick and it's reached a syrup-like consistency, about 15 minutes. Remove from the heat and cool.

    Dissolve sugar
    The Spruce Eats / Emily Hawkes
  3. When the sugar syrup is completely cooled, add the pureed berries and mix well.

    Strawberry mix
    The Spruce Eats / Emily Hawkes
  4. Place the mixture in a glass or plastic container and freeze uncovered until it is solid, 5 to 6 hours.

    The Spruce Eats / Emily Hawkes
  5. Cut the sorbet into chunks and process in a blender or food processor until smooth and creamy.

    The Spruce Eats / Emily Hawkes
  6. Scoop the mixture back into the container and return the sorbet to the freezer; allow to freeze for another 5 hours. Use an ice cream scoop to serve and enjoy. Store the remaining sorbet in the freezer, covered.

    Put sorbet into freezer
    The Spruce Eats / Emily Hawkes


It's best to serve sorbet slightly softened; if it is eaten straight from the freezer it may be too hard to scoop and too cold to enjoy the fresh flavor and sweetness. Place the sorbet in the refrigerator for about half an hour before serving.

Recipe Variations

  • Strawberry Lemonade Sorbet: Add about 1/2 cup fresh lemon juice (about 2 1/2 lemons) to the syrup-strawberry mixture.
  • Strawberry Basil Sorbet: Add a tablespoon of chopped fresh basil leaves to the syrup and once cool, strain out the herb.
  • Mixed Berry Sorbet: Use a combination of strawberries, raspberries, and blueberries to make 2 cups of puree.
  • Strawberry-Mango Sorbet: Substitute half of the strawberry with mango (about 2 mangos make 1 cup puree).

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