Vegan Seasonal Sorbet Recipe

Prep berries

Hull and quarter large strawberries; rinse all berries and pat dry. Measure 4 cups of mixed berries and place in a medium stainless-steel saucepan.

Make simple syrup

In a small saucepan combine 1 cup water and 3 tablespoons granulated sugar. Warm over medium heat, stirring, until the sugar fully dissolves. Remove from heat and let cool 5 minutes.

Cook (optional for texture & safety)

Pour the warm (not boiling) simple syrup over the berries in the saucepan. Bring the mixture to a gentle simmer for 2–3 minutes to soften berries and release juices, stirring gently. Remove from heat and cool 10 minutes. (If berries are tender and you're avoiding cooking, skip simmering and use the raw berries and cooled syrup.)

Blend and strain

Transfer the berry mixture to a blender. Add 2 tablespoons fresh lemon juice and a pinch of fine sea salt. Purée until completely smooth (30–60 seconds). For a silky sorbet, press the purée through a fine-mesh sieve into a bowl, using a spatula to extract as much liquid as possible; discard seeds and solids.

Chill mixture

Cover the sieved purée and refrigerate until thoroughly chilled, about 1 to 2 hours. Chilling improves texture when freezing.

Freeze

If you have an ice cream maker: churn the chilled purée according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20–30 minutes. Transfer to a shallow airtight container and freeze 2–4 hours to firm up before serving. If you don't have an ice cream maker: pour the chilled purée into a shallow metal or glass pan, freeze for 30 minutes, then vigorously whisk or use a fork to break up ice crystals. Repeat every 30 minutes for 2–3 cycles until smooth and scoopable, then freeze 1–2 hours to set.

Preheat the oven to 325°F (160°C). Line a small baking sheet with parchment paper.

Combine 3 tablespoons shredded coconut, 2 tablespoons rolled oats, 1 tablespoon almond flour, 1 tablespoon maple syrup, 1 teaspoon melted coconut oil, 1 teaspoon ground cinnamon and 1/4 teaspoon sea salt in a small bowl. Mix until evenly moistened and crumbly.

Spread the crumble mixture in an even layer on the prepared baking sheet. Bake for 8–10 minutes, tossing once halfway, until coconut is golden and crisp. Watch closely to avoid burning. Remove from oven and let cool completely on the sheet — it will crisp further as it cools.

Once cool, break into small clusters or crumbs with your fingers or a spoon. Store at room temperature until ready to garnish the sorbet.

Scoop the chilled sorbet into serving bowls or glasses. If sorbet is very firm, let sit 3–5 minutes at room temperature for easier scooping.

Top each serving with a sprinkle of coconut crumble, a few extra fresh berries, a small mint sprig, and a light dusting of lime (or lemon) zest for brightness.

Serve immediately. Leftover sorbet can be covered and stored in the freezer for up to 1 week; let soften slightly before scooping. Store coconut crumble separately in an airtight container for up to 5 days to preserve crunch.