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Strawberry Sorbet

This recipe is for strawberry sorbet, but could also be used for other fruit. You may want to adjust the amount of sugar depending on the sweetness of the fruit. An ice cream maker is not required, but a metal pan for freezing is helpful as the sorbet will freeze more quickly.

- 1/3 cup (80 ml) sugar
- 1/3 cup (80 ml) water
- 2 1/2 cups (600 ml) frozen or fresh strawberries
- 1 tbsp (15 ml) lemon juice

Mix the sugar and water in a saucepan and bring to a boil, stirring constantly, until the sugar has disolved. This makes a simple syrup. Remove from the heat and after a few minutes, place in the refrigerator until it is completely chilled.

Place the fresh or defrosted strawberries in a food processor and purée them. Add the lemon juice and place in the refrigerator until it is also completely chilled.

When the simple syrup and puréed strawberries are chilled, combine them, mixing well and transfer to a metal container. Cover with plastic wrap and place in the freezer for at least four hours.

When the sorbet is completely frozen, remove from the freezer and allow to stand at room temperature for about 15 minutes. Place back in the food processor and process to break upt the ice crystals. Cover the sorbet and place back in the freezer to refreeze completely.

Note, you may have to do this twice to completely break the ice crystals and give the sorbet a nice fluffy texture.

Makes about 3 cups (720 ml).