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.
Ingredients:
Instructions:
Tips
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.
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