5 Minute Fresh Strawberry Sorbet with Coconut Cream
This easy strawberry sorbet is bursting with fresh strawberry flavour and a hint of creaminess from rich coconut cream. Freeze your ingredients ahead of time so you can enjoy strawberry sorbet in 5 minutes flat, whenever the craving strikes!
Equipment
- Food Processor you need a strong motor for this one!
Ingredients
- 2 cups fresh strawberries halved and frozen overnight
- 1 cup coconut cream frozen into cubes overnight
- ¼ cup maple syrup
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons vanilla
- ⅛ teaspoon salt
Instructions
- Here's how to freeze the strawberries and coconut cream: halve berries and place on a small, parchment-lined baking sheet in the freezer overnight. Pour the coconut cream (well-stirred!) into an ice cube tray and freeze overnight.
- Make the sorbet: place the frozen coconut cube, strawberries along with maple syrup, lemon juice, vanilla and salt into a food processor fitted with the blade attachment. Process, scraping down often, until a thick sorbet forms, about 5 minutes.
- Be patient...and trust the process! It's kind of like nut butter...you think it won't come together until it does. The frozen ingredients mean you need to scrape so that it all gets blended but it's so much easier this way than A) pulling out the ice cream maker or B) having to stir a liquid mixture every 30 minutes as you freeze it to incorporate air.
- You can serve this immediately, or, if you want a firmer texture, freeze in a parchment-lined loaf pan for 30 minutes - 3 hours so it's scoop able. You can also freeze longer, but it freezes ROCK SOLID. You'll need to let thaw for 10-20 minutes so you can scoop.