Strawberry Sorbet

This is quick, easy, low cal, vegan friendly, and it tastes pretty good too! It comes from Rocco DiSpirito, who’s into low cal cooking.

6 packs Stevia

1/2 tsp xantham gum

2 tablespoons raw agave nectar

1-1/2 Tablespoon lemon juice

1 Tablespoon water

2 cups frozen, unsweetened strawberries. (I just use a whole bag which is about 20 oz. I guess)

Dump everything except for the strawberries into a blender, and combine on low for about 10 seconds. Add the strawberries and process on high, periodically stopping to push the berries down into the blades, until the mixture is smooth and creamy. (You can poke the berries down while you’re processing if you’re brave I guess, but I’m not).

If you have a mondo blender, like a Vitamix or a Blendtec, this is really easy. With a light duty blender you may have to work at it. You can replace the agave with 1-1/2 Tablespoons sugar or 1 pack Stevia if you want. You can replace the Stevia and the agave with 1/4 cup sugar, or more if you like it really sweet. Up to you. And if you want it to taste a little more like ice cream, you can add a tablespoon of dry milk powder.

You can eat this right after processing, but I put mine in a plastic container and let it harden in the freezer. It will keep for up to a month. If it’s a little hard to serve, you can put it the microwave for a few seconds until it’s soft enough to scoop.

Note: You can leave out the xantham gum, but it gives it a sticky texture, more like store-bought ice cream. If you have some xantham gum, you can try adding a little to your homemade ice cream to give it a more store-bought texture as well.