Simple Strawberry Sorbet Recipe
My son cannot have dairy products. This was only discovered and diagnosed as some big long fancy name that basically means his body doesn’t make the enzymes (or makes miniscule amounts of it) to digest lactose. If he has it, he’s in a whole lot of severe pain and miserable for days. Bless his little heart, this all happened to come out last summer, and if you are anything like us, summer often means frozen treats in one form or another.
Now, we’re pretty lucky that we have friends with dairy allergies and sensitivities so looking for advice or guidance was really easy for us. Local frozen yogurt shops always seem to offer at least one flavor of a sorbet, but it’s expensive to go there regularly, and given where we live, kind of a pain to GET there if we “feel like” getting ice cream. I actually tried sorbet for the first time with my son, and fell in love with it. It’s actually what I prefer to get if we are out and about and getting frozen treats now. It’s still expensive, so we wanted to start making it at home when possible, both to have dairy-free frozen treats on hand and also because it’s fun to make your own and does save some money.
Strawberries are the first fruit to really come into season in Connecticut, so our first sorbet was, of course, a simple strawberry sorbet. It’s amazing. Fruity, refreshing, and totally satisfies the sweet tooth! AND it’s just 3 easy ingredients!!
Simple Strawberry Sorbet Recipe
Ingredients:
1 lbs of strawberries (washed and cut)
1 Tablespoon agave nectar (or other sweetener)
½ -1 Tablespoon lime juice (depending on ‘tartness’ desired)
Directions
Using a food processor pulse the strawberries until a pulp has been created.
Add lime juice and agave nectar; pulse until the mixture is smooth.
At this point you can freeze the mixture in a loaf pan and enjoy after 2-3 hours.
However, if you want an extra smooth and creamy texture, follow the steps below.
Pour the mixture into a parchment lined baking pan and freeze until hardened (at least 4 hours).
Once the mixture has hardened take out and stir. This might require ‘breaking’ into pieces.
Take the pieces and blend them in the food processor, again.
You can eat immediately as a sort of soft serve sorbet or freeze in a loaf pan for later.
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