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Only four ingredients in this easy-to-make sherbet, so the sweetness of the strawberries really shines through. A splash of lime is the perfect tart compliment to the sweet, juicy strawberries.
I’ve got another delicious summer treat for you today. Veggie Grettie, is my Secret Recipe Club blog this month. On Veggie Grettie, Gretchen focuses on eating a plant based diet for optimal health. Whatever she bakes or cooks is gluten-free as well as vegan. There were several recipes I wanted to try, but I loved the grogeous red color of her Strawberry Lime Sorbet.
Gretchen used So Delicious Vanilla Coconut “Yogurt” which is made with coconut milk in her Strawberry Lime Sorbet. Chobani sent me a great selection of their delicious Greek yogurt to sample (I mentioned in a previous post how much I love their lemon yogurt), so I decided to use non-fat Strawberry Chobani Greek yogurt instead.
I was impatient to make this recipe, so I didn’t chill my ice cream freezer insert long enough. It didn’t set up in the ice cream maker and it wasn’t as smooth as I would have liked, but the flavor was excellent. Creamy and delicious with no fat. A perfect way to cool off this summer.
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Strawberry Lime Sherbet
Ingredients
- 4 cups sliced strawberries
- ¾ cup 6 oz. strawberry yogurt
- Juice of 1 lime
- 2 tablespoons agave more or less depending on the sweetness of your berries
Instructions
- Place all of the ingredients (except the agave) into the blender and blend until smooth.
- Taste the mixture to determine the amount of sweetener needed and sweeten to taste.
- Pour the mixture into your ice cream maker and churn according to manufacturers directions. Once the ice cream maker has finished its cycle pour the sorbet into a container and freeze. You may want to take it out of the freezer and mix it quickly every 30 minutes for 2 hours to keep the consistency even.
- If you do not have an ice cream maker, pour the sorbet mixture from the blender into a freezer safe container (preferrably a shallow container to expedite freezing) and take it out of the freezer to mix it every half hour until the desired consistency is achieved.
- Remove from the freezer 20 minutes prior to serving to soften slightly.
Paula @ Vintage Kitchen
Not only the color is amazing, but with just four ingredients and no cream or eggs this is perfect! Great recipe!
Mary@FitandFed
Nice! I made something similar this week with strawberries, raspberry kefir, Greek yogurt, and a little honey. You are right to note to take it out to soften, at least if it’s like mine, which was soft when fresh-churned but quite hard by the next day.
Roxana | Roxana's Home Baking
This is gorgeous Barbara. Love the addition of Chobani and who could resist a refreshing treat in the heat of the summer?
Annalise
Oh yum, this looks sooo refreshing! I made some sherbet recently and loved it, can’t wait to make more!
Erin @ Texanerin Baking
Such perfect scoops! I love how little sweetener there is in this. I’ll have to save this for next summer when we go strawberry picking next. All the good strawberries are already gone for the year. I haven’t had sherbet for ages. I might just have to buy the frozen ones!
cindy
This looks so refreshing, I’d like a dish just now!
Somehow I missed SRC this month–hopefully I’m on board for next month. We have a son getting married soon. Life is busy.