Strawberry sorbet is an incredibly delicious combination of flavourful strawberry and rich coconut cream.
This recipe will make 15 servings of sorbet.
1kg (6 1/2 metric cups) of frozen whole strawberries
400 ml (1 3/5 metric cup) of unsweetened coconut cream*
125-200 ml (1/2-4/5 metric cup) of maple syrup**
In a blender, combine all the ingredients.
Blend until smooth and creamy.
Pour into an airtight container and freeze for at least 2 hours before serving.
Store in an airtight container in the freezer.
*This recipe is based on canned unsweetened coconut cream. It could be substituted for “light” coconut cream or coconut milk.
Coconut cream gives a rich, creamy texture to the sorbet due to the fact that it has a lot less water and much higher fat content than coconut milk.
Good quality canned coconut milk and cream should have no added processed sugar or preservatives, and it will naturally separate.
Coconut milk and cream will solidify if stored at the temperature below 24 degrees C (76 degrees F).
To restore its smooth consistency, place the opened can in a bowl of hot water, then shake it well, you may additionally stir it until smooth.
**Maple syrup can be substituted for other sweeteners such as: agave syrup, simple syrup, honey, etc.
The amount of the sweetener depends on the sweetness of the strawberries you use.
Feel free to adjust it according to your taste.