Home (Sugar Free Recipes) » Sorbets » Make Yourself This Gratifying Sugar Free Strawberry Sorbet Recipe And Let Your Worries Melt Away – Before The Sorbet Does!
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Looking to make a sugar free strawberry sorbet – Without the use of an ice cream machine?

You can make this recipe with only a blender, all you have to do is freeze it for a few hours and it’s good to go!

Make Yourself This Gratifying Sugar Free Strawberry Sorbet Recipe And Let Your Worries Melt Away – Before The Sorbet Does!

June 11, 2015

Directions

1Add all ingredients to a bowl except the strawberries, Mix well.

2Add the strawberries to the mix.

3In a blender, combine all the ingredients. Blend until it's smooth.

4Pass the mix through a sieve to remove the seeds

5Pour the preparation into an ice-cream maker and churn until firm

6Cover and freeze for 2 hours.

7Remove from the freezer. After 15 minutes they will be fine to serve!

Ingredients

1/3 cup unsweetened apple juice

1/2 cup of Agave Nectar

1 tsp. lemon juice (optional)

1/2 of a teaspoon of Stevia Organic Extract Powder (Or another 1/4 cup of Agave Nectar if you don't have any).

2 cups of strawberries (with the tops cut off and halved)

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Recipe Walkthrough (With Pictures)

If your strawberries are not sweet enough, alter the quantity of agave.

list of ingredients

Add apple juice to a bowl

apple juice

Add agave nectar to the bowl

Add lemon juice to the mix.

lemon juice

Add stevia to the mix.Mix all ingredients.

stevia to the mix

Add strawberry to the mix.

strawbery to the mix

Puree all ingredients and pass it through a sieve.

sieve

Pour the preparation into an ice-cream maker and churn until firm. Transfer sorbet to a pre-chilled mould, cover with plastic wrap and a lid and store in the refrigerator for 2 hours before serving.

ice cream maker

If you don’t have an ice-cream maker, place the fruit puree in a stainless steel bowl and place in the freezer.

Allow it to set a little (this may take about 1 hour), then whisk it for about 10 seconds. Return it to the freezer to set a little more, then whisk again to give it extra lightness and to stop large ice crystals forming.

sorbet