Vegan Strawberry Sorbet

Fat free vegan strawberry sorbet

The Spruce Eats / Emily Hawkes

Prep: 4 hrs 10 mins
Cook: 10 mins
Total: 4 hrs 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
234 Calories
0g Fat
60g Carbs
1g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 234
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 60g 22%
Dietary Fiber 2g 8%
Protein 1g
Calcium 31mg 2%
*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.)

This is a simple fat-free vegan sorbet recipe made with just four simple ingredients. You can make this vegan strawberry sorbet in your blender or food processor—you don't even need an ice cream maker. Vegan sorbet is a healthy, dairy-free, and fat-free treat for hot days, and strawberry sorbet is a classic sweet flavor popular with kids and adults alike.


  • 1 cup of sugar
  • 1 1/2 teaspoons cornstarch
  • 2 cups of water
  • 2 cups strawberries (pureed)

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, then boil until thick, like syrup, about 10 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 fruit and mix well.

    Strawberry mix
    The Spruce Eats / Emily Hawkes
  4. Place in a plastic container and freeze uncovered until it is solid.

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

    The Spruce Eats / Emily Hawkes
  6. Put the sorbet back into the freezer and allow to freeze for another 4 hours.

    Put sorbet into freezer
    The Spruce Eats / Emily Hawkes

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