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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.
About Me
I’m a wife to one, mom to four, grandmother to eight. . . and a romance novel writer! After publishing 14 western historical romances with traditional publishers, I self-published a contemporary romance before embarking on my new 1920s historical romantic suspense series, The Secret Six. Please do visit my website, www.pamcrooks.com, to learn more about my books, all available on Amazon as well as most other online booksellers.
(Read more on the About Me page.)
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