Summer is upon us and we have been blessed with strawberries!! Time to make some refreshing and delicious sorbet and enjoy a lovely summer day 🙂 This delicious vegan strawberry sorbet needs just four ingredients and is so easy to make. ‘No ice cream machine!’, you say.. I say, “No problem!! Your food processor will work just fine!” While I have used fresh strawberries in this recipe, you could absolutely use frozen. Your could also experiment with other fruits; keep the sugar concentration 20-30% including the natural sugar in your fruits. Every fruit is different and will need different amounts of added sugar (Google is your friend to find the average sugar content in fruits!) and you are very likely to be pleased with the results. Give it a go; you are sure to make it again..
Check out the link below to read and understand the science behind sorbets:
Ingredients (Serves 8 to 10):
- 600 grams of strawberries before hulling
- 150 grams of caster sugar
- 100 grams/ml water
- Zest from a lemon/ lime
- Juice from half a lemon/ lime; feel free to use less or more if you prefer
- To a medium saucepan, pour in the sugar and water to make your sugar syrup.
- Dissolve the sugar stirring gently over a low to medium heat; you want all of your sugar to dissolve before the water comes to a boil.
- When all of the sugar is dissolved, bring your water to a boil for about 30 seconds and then take it off the heat to cool; our sugar syrup is now ready.
- Once cooled, add in your lemon or lime zest.
- Hull the strawberries; you want to save almost all of the flesh and waste very little. You should end up with 550 – 575 grams of strawberry flesh.
- Add the berries and the lime/ lemon juice to the sugar syrup and blend until smooth.
- Pour in to a shallow container/ baking sheet and freeze until solid. If you are using an ice cream machine, churn as instructed in the ice cream machine instructions/ manual.
- Once frozen, remove from the container (you will find an aluminium foil take away box incredibly convenient), cut into one square inch pieces and transfer 2/3rds of the sorbet into the food processor.
- Blend scraping the bottom of the processor bowl.
- Turning the broken down sorbet with a spatula to churn all of the sorbet uniformly, add the rest of the sorbet and blend ensuring that the sorbet doesn’t melt too much; if it does, you may have to start the process of freezing and churning all over again.
- Once all of the sorbet in blended well and is light and creamy, return to freezer-friendly container and freeze again for at least 2 hours.
- Once ready to serve, place the container in the fridge for 15-20 minutes to soften very slightly.
- Serve within 7 days for the freshest taste and flavour and enjoy!