Dairy Free Strawberry Sorbet
A delicious refreshing sweet treat for a hot day!
Servings: 8 Servings
Equipment
Ingredients
- 4 cups pureed strawberries 5-6 cups whole strawberries
- 1 cup white granulated sugar
- 3 tablespoons fresh lemon juice
- ¼ teaspoon sea salt
Instructions
- Puree the strawberries with either an immersion blender, blender or food processor until no pieces of strawberries remain.
- Add the sugar to the pureed fruit.
- Stir in the lemon juice and sea salt.
- Place in an airtight container and chill in the refrigerator for at least two hours. Overnight is best.
- Using an ice cream maker, churn according to your ice cream maker’s instructions.
- Transfer the churned sorbet to an airtight container and freeze for at least two hours before serving. This will help firm up the sorbet and prevent it from melting as fast.
Notes
Storage: Keep it in the freezer and enjoy it within two weeks for the best results.
Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 servingCalories: 80kcalCarbohydrates: 19gProtein: 1gFat: 1gSugar: 17g
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