Strawberry Sorbet

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This is becoming the summer of freezer love! I am still cooking, but mostly salads with fun new dressings and fresh steamed Long Island corn on the cob. Alas, the blog is getting a little dessert heavy. But, hey, who doesn’t love a great dessert? And, we are not vegans who don’t eat dessert, so why not!

Today, my son asked for strawberry ices. Usually I do this and just drop strawberries, water and a little vegan sugar or agave into the Vitamix, pour the mixture into my Zoku ice pop molds, and voila, easy strawberry ices.

But, today I decided to put a little more effort into it by (1) straining the strawberries of the seeds (2) making a simple syrup and (3) using my ice cream maker. All three of these steps make for a super smooooooooth and fancy sorbet!

2 lbs. fresh strawberries
2 cups filtered water
1 cup vegan sugar
1 tablespoon freshly squeezed lemon juice

Hull the strawberries and place into the Vitamix or processor and process until smooth. Pour through a fine mesh strainer and press out the strawberry liquid leaving the small seeds behind.

In a small saucepan, bring the water and sugar to a boil and turn off the heat. Let sit for a few minutes.

Squeeze the lemon juice into the strawberries and then add the sugar water. Whisk together and refrigerate until cold, about 2 hours.

Pour into an ice cream maker and churn for 10 minutes. Pour into a freezer safe container and freeze until ready to eat. Take out of the freezer and let soften for a few minutes before serving. Enjoy!

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