Instant Strawberry Sorbet

This time of year we rarely see fresh berries, but frozen ones are quite good and easy to use. This dessert is ready practically in the time it takes to measure up the ingredients!

strawberry_sorbet.jpg

This sorbet melts really quickly, since its texture depends on the icy frozen berries, so it must be served immediately after making. We always use our immersion blender for this, but some blenders might not be sturdy enough for the job, so it’s important to proceed cautiously.

Instant Sorbet:

  • 3 dl frozen strawberries (or raspberries, or blueberries)
  • 1 to 1 and 1/2 dl soy yogurt (or soy milk, or fruit purée)
  • 3 tablespoons agave (or other light) syrup
  • 1/2 teaspoon vanilla extract (or lime zest, or a thin slice of ginger)

We just measure everything in a small bowl, and use our immersion blender to purée until smooth.

The basic version can be varied indefinitely – a sorbet made of strawberries with mango purée and a slice of fresh ginger is especially delicious!

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