Pure vanilla extract makes this strawberry sorbet recipe special. You can use freshly picked or frozen strawberries for this perfect cooling dessert. Source: EatingWell Magazine, July/August 2013

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Ingredients

Directions

  • Puree strawberries in a food processor until smooth.

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  • Combine water, lemon juice, vanilla and sugar in a small saucepan. Heat over medium heat, stirring, until sugar has dissolved.

  • Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.

  • Pour the sorbet mixture into an ice cream maker. (No ice cream maker? See Tips.) Freeze according to the manufacturer's directions.

Tips

Make Ahead Tip: Freeze in an airtight container for up to 1 week. Let soften slightly before serving.

Tips: If using frozen fruit, measure it frozen and then thaw before pureeing.

If you don't have an ice cream maker, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth, stopping to scrape down the sides as needed.

Nutrition Facts

99 calories; 0.4 g total fat; 2 mg sodium. 24.2 g carbohydrates; 0.8 g protein; Full Nutrition

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/09/2018
It is so Good. Read More
Rating: 5 stars
10/18/2013
Absolutely delicious just as directed. I wouldn't change a thing Pros: Easy and fast Read More
Rating: 4 stars
07/01/2013
Yummy! This was a yummy sorbet very easy to make with my 3 year old. Good strawberry flavor excellent texture. I wasn't quite sure when to add the vanilla extract as most recipes have you add the extract after anything on the stove comes off heat. I added the extract off heat and it turned out great. Pros: Easy to make with my 3 year old. Read More
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