Strawberry Sorbet

Strawberry Sorbet by Sigrilina -- Easy recipe with whole fruit and low-sugar! Only 4 ingredients and NO Ice-machine needed!

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!

Strawberry Sorbet

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serves: 2.2 lb
prep.: 20 min + 8 h refrigeration20′ + 8h
cook: 10 min

Ingredients

  • 2.2 lb of strawberries with no stems
  • 1 cup of sugar
  • 1 cup of water
  • 3 tablespoons lemon juice
Strawberry Sorbet by Sigrilina -- Easy recipe with whole fruit and low-sugar! Only 4 ingredients and NO Ice-machine needed!

Preparation

Step 1 Wash the strawberries and remove the stem.
Step 2 Weight them so you have 2.2 lb of fruit, chopped them if you are using a food processor to help with the process.
Step 3 In a pot place the sugar with the water and bring to boil. It takes around ten minutes to get the right consistency. Be aware that it might be less if you are using a bigger pot!
Step 4 Once the syrup has thickened remove from heat and let it cool.
Step 5 Puree the fruit and 1/2 cup of the syrup and the lemon juice. Blend to unify. You might strain it to remove the seeds but that is up to you.
Step 6 Refrigerate for 2 hours and the remove and blend again. Do this at least 4 times.
Step 7 Store in the fridge and remove 5 minutes before eating.
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