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Strawberry Sorbet
When my kids were little, we loved to make homemade ice cream. Today, it’s a real treat, but not one we make often. So when I came across this healthy sorbet recipe in my local newspaper, I had to give it a try.
It’s super easy, whips up such a pretty pink, and since strawberries are in season, it’s relatively inexpensive to make, too. The first time I made the sorbet, I used non-fat Greek yogurt since I already had some in the refrigerator, but I found it froze up really hard. So be sure to use yogurt with a little fat in it. It’ll be creamier and easier to scoop.
Melted, this sorbet makes a great smoothie, too!
Ingredients
- 1/4 cup sugar
- 1 cup water
- 2 1/2 cups strawberries, hulled
- 2 cups plain, low-fat Greek yogurt
Instructions
- Place sugar and water in small saucepan and bring to a boil. Stir until sugar is fully dissolved. Set aside and let cool.
- Place strawberries into food processor (or blender) and puree.
- Add sugar syrup to puree and chill until very cold.
- Add Greek yogurt to strawberry mixture and whisk until well blended.
- Pour into electric ice cream maker (if using) and follow manufacturer instructions.
- If not using an ice cream maker, pour into freezer-safe bowl and freeze for 4 hours.
- Remove from freezer and allow sorbet to sit for 10 minutes to soften.
- Transfer to serving dishes. Serves 6.
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