Easy recipe with whole fruit and low-sugar! Only 4 ingredients and NO Ice-machine needed! Skip to the recipe.
I love eating ice-cream but since becoming more health conscious it has become more stressing. And being vegan only adds a layer of difficulty, I am by no means perfect but I do try to make informed choices. So when I found out that most Strawberry sorbet, or red food or cosmetic for that matter, uses E120 or Carmine which is a food colorant that comes from crushed carcasses of cochineal insects. You can read more about it here. Whereas there is a great debate over whether insects are sentient beings or not, if it doesn’t feel right then I don’t do it.
So if you are thinking why is she talking about dead bugs I just want to know how to make sorbet here are some tips. First of all do not add any water when pureeing the fruit. It is difficult with a blender, I did it with a hand blender. If you don’t have one you can make the syrup and let it cool then add it to the fruit to help with the pureeing. Secondly, I would recommend storing the sorbet in a recipient with a lid so that it won’t frost. Thirdly, I didn’t add much syrup because I like the taste of fresh fruit but you can double the amount. Remaining syrup can be stored in the fridge and be used for more sorbet or in a cake.
Well, I think that’s it. Give it a try!
- 2.2 lb of strawberries with no stems
- 1 cup of sugar
- 1 cup of water
- 3 tablespoons lemon juice
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