When it’s hot out, a cool strawberry sorbet really hits the spot.
|Time||15 minutes, plus several hours to chill|
Heat water, grape juice, and sugar in saucepan over medium heat. Simmer, stirring constantly, until sugar has dissolved completely.
Remove from heat and let cool, then refrigerate for at least an hour.
Process or blend strawberries until smooth. Add cold sugar liquid and remaining ingredients and process until thoroughly mixed.
Transfer to container, cover, and chill for at least 2 hours.
|Notes||Adapted from Donna Klein’s The Mediterranean Vegan Kitchen (read my review).
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