A sorbet recipe gives a lovely and light ice cream substitute and doesn’t show that it only a blend of strawberries and sugar or sweetner. I believe they used to be used to cleanse the palate between courses in earlier centuries, but sorbet now tends to be used in place of ice-cream, or as a gorgeously light and tasty alternative on a hot day to cool us down.
To make them, it just involves freezing fruit, water, sugar and on occasion lemon juice to help it keep for longer. Recipes tend to recommend frozen strawberries, but I prefer mine fresh as the sweetner takes care of any lack of sweetness in them.
I decided to give my new stevia sweetner a try out in this version as I wanted the calories to come only from the strawberries themselves. Stevia is quite expensive so it’s something we have to think about carefully before adding to our food as a cooking ingredient. I used an ice-cream maker and the consistency was perfect for us.
When you freeze this, it will take a while but because the sugar isn’t cooked, the consistency if it is frozen too long or overnight will be like an ice pole with the water content forming larger crystals. If you are using it after a long time in the freezer, take it out so that it can defrost enough to be pliable. If you want a smoother, creamier version of sorbet, you will need to cook the sweetner into a syrup, but this did the trick for me. It all depends how you like your sorbet.