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Thursday, April 5, 2012

Fresh Strawberry Sherbet - vegan & gluten free


If you haven't noticed at the farmers' market or the grocery, strawberries are in season. I made this for a get together a couple of weeks ago, and it seemed to go over well - everyone cleaned their bowls! It's very close to sorbet, but the milk keeps it creamy.

Sidenote: if you like asparagus, it works really well as an add in to Baked Lemon Risotto. Trim and rinse your asparagus. Cut into 1- to 2-inch pieces. At the halfway point in the baking, distribute the pieces evenly across the top of the mixture. Follow the rest of the recipe as written.

I know this because both this sherbet and the risotto with asparagus were part of the same dinner. I thought it was a great way to celebrate Spring.


Fresh Strawberry Sherbet - vegan & gluten free
adapted from Eat. Drink. Love.

2 C hulled strawberries, fresh or frozen
2 tsp lemon juice
2 C non-dairy milk (I used coconut from a carton)
1/4-1/2 C sugar

Puree strawberries in a food processor or blender. If you don't want seeds in your dessert, strain through a fine mesh strainer. Otherwise, just pour directly into a bowl. Stir in the milk, lemon juice, and 1/4 C sugar.  Taste, and add a bit more sugar if needed. 

Refrigerate until chilled - 2 hours or overnight. Process in an ice cream maker according to the manufacturer's instructions.

4 comments:

  1. I've been an avid reader of your blog and I'm so happy to see this strawberry recipe. I love sherbet and this one would be another hit for my kids. I'll buy gluten free products Long Island soon so I could try this recipe. Thanks for sharing!

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    1. Hi Maia, thanks for reading! I'm glad it's strawberry season and you and your family can enjoy them in this dessert :)

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  2. Looks yummy! I love strawberry sorbet. Will have to forward your recipe to my husband(who was a chef for many years). Stopping by from the Pinterest Challenge at Young House Love.

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    Replies
    1. Welcome! I hope he makes it for you :)

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