If you’re looking for more homemade frozen treats, try these raspberry coconut popsicles and this banana strawberry ice cream. Or if you’re looking for something more snack-worthy, try these frozen snacks.
How to Make Fresh Strawberry Sorbet
Blend it: Add all the prepared ingredients into the food processor and blend until smooth.
Freeze: Transfer the sorbet to an air-tight container and freeze for one to two hours or until firm before serving.
Related: Strawberry Shortcake in a Jar
Make-Ahead and Refreezing Instructions:
To Make-Ahead: Sorbet sometimes freezes too hard. If you plan to make it in advance, add an extra scoop of fruit puree and honey to prevent the mixture from freezing solid. The high sugar content will keep the sorbet soft and scoopable despite being frozen for a while. Alternatively, add one to two tablespoons of liqueur for the same effect and some extra flavor.
To Refreeze: Sorbet can be frozen, thawed, and refrozen to fix its texture. Add a tablespoon of fruit puree to the thawed sorbet mixture, mix, and refreeze until solid. Once frozen, blend to break up the ice crystals, freeze again until set, and viola, perfectly restored sorbet.
P.S. If you have some strawberries to use, another really easy (and to-die-for) strawberry dessert are these strawberry shortcake crumble bars: https://paleogrubs.com/strawberry-shortcake-crumb-bars
Strawberry Shortcake Crumble Bars
This story originally appeared on Paleogrubs
