Remember that date syrup recipe I posted last week? If you do, you also remember that I promised to share a strawberry sorbet recipe, that uses the date syrup as its sweetener. Well, as promised…here’s that delicious strawberry sorbet recipe. Oh, and it only takes 3 ingredients to make too.
As I look back through this blog, I came to realize that I make A LOT of sorbets! I’ve got 7 sorbet recipes on here, including one that’s made from beer. So I suppose it’s safe to say that I like sorbet.
How can you not like sorbet though? It’s just so darn likeable. Well, I guess you have to like fruit to like sorbet. But a lot of times the sorbets you get from the store, or even restaurants (that claim to be making them in house) are so icky sweet, you feel like you’re licking a bag of fruit flavored sugar. A great sorbet should taste exactly like the fruit with a bit of extra sweetness and maybe a complimentary flavor (like a hint of orange with strawberry or some herbs with lemon sorbet).
This sorbet recipe is the epitome of strawberry sorbet, if you ask me. The real sweetness comes from the in season strawberries. I helped up the sweetness just a touch with that date syrup. Since it’s also a fruit sugar, it blends seamlessly with the strawberry flavor. For a bit of acidity, to cut through some of the sweet, you’ll find a small amount of lemon juice. I also made a batch with some Cointreau, for that hint of orange and to help keep the sorbet from freezing hard like a rock.
But if you’ve sworn off sweets because you’re doing this diet or that cleanse, using fresh fruit with a natural sweetener (date syrup) you should be able to have your sorbet and eat it too.
- 1 Pound Strawberries (washed, hulled and quartered)
- ¼ - ⅓ Cup Date Syrup (to taste, based on sweetness of berries)
- 1 Tablespoon Lemon Juice
- Add all ingredients to your food processor and buzz until everything is smooth.
- At this point, you can strain the mixture through some cheesecloth to remove the seeds. I leave them in. One, because they don't bother me and two, because then you can prove that your sorbet is made with real fruit (should anyone doubt you).
- Pour mixture into your ice cream maker and proceed according to directions.
- OR you can pour it into an 8"x8" baking pan and drop it into the freezer for 4 hours.
- Remove from freezer and break up frozen mixture.
- Drop frozen pieces into your food processor and give it a good, quick buzz.
- Pour it back into the pan for 2 more hours and serve.
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