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. Â 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. Â 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. Â Stevia is quite expensive so it’s something we have to think about carefully before adding to our food as a cooking ingredient. Â 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. Â If you are using it after a long time in the freezer, take it out so that it can defrost enough to be pliable. Â 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. Â It all depends how you like your sorbet.