Craving something cold and sweet but not too heavy? Look no further than strawberry sorbet! This light, refreshing treat is a summer (or anytime!) favorite. Whether you are looking to cool off on a hot day or just want an enjoyable dessert after dinner, this delicious dessert will hit the spot. Plus, it’s easy to make at home with little mess – yes, please! From its irresistible flavor to its health benefits, here’s what you need to know about strawberry sorbet.
Is Sorbet Better Than Ice Cream?
Sorbet vs. ice cream
Sorbet has fewer calories and no fat than ice cream and other frozen desserts. It is also high in vitamin C due to its fruit content. However, because of the fruit content, it contains a fair amount of sugar. Also, compared to ice cream and gelato, it has less calcium, vitamin A, and iron.
What is It About Sorbet That Makes It So Creamy?
When making sorbet, the golden rule is to choose the right type of fruit. In fact, choose the BEST fruit. Fruits high in pectin (berries, stone fruit, and grapes) or fiber (mangoes, pears, and bananas) have a high viscosity and body, making for an exceptionally creamy sorbet with an ice cream-like texture.
How Do You Keep Your Sorbet in Good Condition After You’ve Spun It?
Keep it as cold as possible by stacking it in the back and bottom of your freezer with other items. Protect your sorbet from freezer odors by storing it in an airtight container. And, for best results, consume your sorbet within a week. Remember, this is a fresh fruit dessert without preservatives. It does not last indefinitely.
- 2½ cups fresh strawberries hulled and halved
- ⅓ cup Erythritol
- ⅓ cup unsweetened almond milk
- 1 tbsp fresh lemon juice
- 1 tsp liquid stevia
- ¼ tsp salt
- In a foodprocessor, put all ingredients and pulse until smooth.
- Transfer into an ice cream maker and processaccording to manufacturer’s directions.
- Now, place into an airtight container andfreeze for at least 4-5 hours before serving.