The 17th of May is Norway’s independence day! So in order to celebrate, I am making strawberry sorbet. This is a perfect summer treat.
4 cups fresh strawberries (or frozen)
3 tablespoon fresh lime juice
1/2 cup coconut milk
1/3 cup maple syrup (see note for alternative)
Blend all the ingredients in a food processor or blender and blend until smooth. Transfer to a container and chill in the fridge for at least 30 minutes. Pour the strawberry mixture into an ice cream maker (see note, if you do not have an ice cream machine) and make the sorbet according to the manufacturer’s directions for your ice cream maker. If finished sorbet is too soft for your liking, transfer to a container and freeze for an hour or so.
Note: Instead of using maple syrup you can make your own syrup by boiling 1/2 cup water and 1/2 cup sugar and reduce it until the sugar has resolved (about 10 min) and you are left with a nice syrup. Let cool before adding to the recipe.
If you do not have an ice cream machine, transfer the strawberry mixture to a container and put in the freezer. Every 30 minutes or so stir or smash the ice cream with a fork. Repeat until you have the constancy of ice cream that you want!
If you have left over sorbet, you can store it in the freezer, but it is a good idea to let it sit in the fridge to thaw slightly (30-60 min.) before serving. This makes the sorbet much easier to scoop.
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