It’s strawberry season again and I am delighted! Sorbet is gluten free, naturally, but not always egg-free. This strawberry sorbet recipe includes several choices of ingredients. Due to my citrus allergies I used cream of tartar in place of lemon juice, but if I could have use lemon juice, and suggest you do for a more flavorful sorbet. Pineapple juice or orange juice will also work well. As a thickening agent you can either use a food starch or egg white, whichever works best for your diet. If you are watching your sugar intake or prefer a refined sugar-free version you may use agave nectar/syrup in place of simple syrup (sugar and water heated). Adding a natural food coloring will make it look more appetizing, but it is not necessary. Select Tea makes natural ones. If you do use food coloring, you are not limited to red. Green makes an awesome gluten free sorbet, as well. Enjoy!
A refreshing gluten free sorbet to cool those hot days, or just your sweet tooth. Use fresh or frozen strawberries.
- 1/2 cup filtered water + 1/2 cup sugar (or 1/2 cup agave nectar/syrup, which is what I used)
- 3 - 3 1/2 cups fresh strawberries (1 lb.), rinsed, stemmed and cut in half (or frozen equivalent)
- 1/2 teaspoon cream of tartar or 1 1/2 teaspoons lemon juice
- 1 egg white from a pasteurized egg; or 1 1/2 teaspoons tapioca starch or cornstarch
- natural food coloring (optional)
- Make a simple syrup by placing the sugar and water in a small saucepan. Cook on low heat, and stir until the sugar is dissolved, about 2-5 minutes. Once sugar is dissolved continue to cook for 1-2 minutes. Remove from heat and cool in the refrigerator until completely cool. (Or skip this step if using agave syrup)
- Place the strawberries, lemon juice (or cream of tartar) (and if using, starch) in a food processor or blender and mix until pureed. If waiting for your simple syrup to cool, refrigerate strawberry puree.
- Combine the syrup and strawberries in the food processor or blender.
- Add the mixture to the freezing bowl of your ice cream machine and process according to the manufacturer's instructions. In a 2 qt. Cuisinart ice cream maker it takes about 15 minutes to freeze.
- If using, add egg white to machine the last 2 minutes of the churning cycle.
- Pour the sorbet into a container with a lid and store in the freezer.
- Thaw about 30 minutes prior to serving.
If you do not have an ice cream machine, you may freeze the sorbet in a pour the mixture into a shallow metal container such as an 8x8" or 9x9" pan, cover with plastic wrap. When the sorbet is completely frozen (about 4 hours), remove from freezer and let stand at room temperature for 15 minutes before serving.