VeganDairy-freeVegetarian Sorbet
Strawberry Sorbet from Frozen Strawberries
Three ingredients and no blending: pour sugar syrup over frozen strawberries, freeze and spin. It is dairy-free and fat-free.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 120 ml | ½ cup | water | |
| 50 g | ¼ cup | sugar | |
| 225 g | 1½ cups | frozen sliced strawberries, about 1½ to 1¾ cups |
Ingredients
Method
- Stir the sugar into the water until it dissolves.
- Fill a pint with the frozen strawberries, then pour the syrup over them so it fills the gaps.
- Freeze on a level surface for at least 24 hours.
- Press: SORBET Spin the frozen pint.
- Press: RE-SPIN If it is crumbly or powdery, add a tablespoon or two of water or juice and re-spin.
Powdery or crumbly? Add a tablespoon or two of the recipe's liquid and Re-spin. Why it happens ›
Nutrition per serving estimated
- Calories
- 66 kcal
- Fat
- 0.2 g
- of which saturates
- 0 g
- Carbohydrate
- 17 g
- of which sugars
- 15 g
- Fibre
- 1.1 g
- Protein
- 0.4 g
- Sodium
- 0 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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Questions
Why use sliced strawberries?
Smaller pieces pack into the pint more easily, so there are fewer gaps and the sorbet freezes more evenly.