Strawberry Sorbet

When it’s hot out, a cool strawberry sorbet really hits the spot.

Yield 4-6 servings
Time 15 minutes, plus several hours to chill
  • small saucepan
  • wooden spoon
  • food processor or blender
  • ice cream machine OR 2 plastic ice cube trays
  • ½ c water
  • ¼ c white grape juice
  • ¾ c sugar
  • 4 c ripe strawberries, sliced
  • ¾ c dry white wine, chilled
  • 1-2 T orange liqueur (optional)
  • 1 T lemon juice
Directions 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.

  • Ice cream machine: follow instructions
  • Ice cube trays: Pour strawberry mixture into trays and freeze until solid. To serve, place cubes in food processor and grind until smooth.
Notes Adapted from Donna Klein’s The Mediterranean Vegan Kitchen (read my review).

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