Frozen strawberries puréed with 3 other ingredients will give you a delicious and creamy non-dairy sorbet! Spoon it into an orange shell for a company dinner or eat it as soft serve right away. I promise, this recipe will quickly become your go-to instant dessert! I like to change the flavor of the sorbet by substituting a splash of balsamic vinegar for the lemon juice with the strawberries. Other options are to add a splash (about a tablespoon) of other flavored vinegars or liqueur. Keep tasting until you get the flavor you like.
I often double the recipe and stuff orange shells with this sorbet as a dessert for holidays. The texture stays creamy for 2-3 days. After that, it’s still good, just not as creamy. Serve each guest an orange shell filled with sorbet; pass a platter of cookies and everyone is happy.
Note: You can use any other frozen berries or fruit for this dessert.
Prep time: 15 minutes
By July 19, 2018Published:
- 10 Servings
- 10 ounces frozen strawberries
- 1/4 cup sugar
- 2 tablespoons fresh strained lemon juice 1 large lemon
- 1 large egg white pasteurized works too
- electric food processor steel blade inserted
- flexible spatula
- Cut frozen berries in half and place in bowl of processor. Sprinkle sugar over berries. Pulse on and off until berries are finely chopped. At this point, use the on button and process until berries are slushy. Add lemon juice (or a tablespoon of balsamic vinegar) and egg white. Continue to process until the mixture is pale pink and thick.
- You can serve the sorbet as soft serve or spoon it into a shallow covered container and freeze. I like to fill juiced orange shells and freeze it in individual servings. Each orange shell takes about 1/3 cup of sorbet. It will freeze in about two hours. If you freeze them overnight, give them about 20 minutes to defrost before serving. Garnish with a mint or basil leaf if desired.