Vegan Strawberry and Mint Sorbet
Summary
Let’s kick things up a notch in the dessert department. Forget about those store-bought sugary concoctions—today we’re diving into a Vegan Strawberry and Mint Sorbet that’s so fresh, so revitalizing, it’s like a spa day for your taste buds. You’re about to find out how to make a dessert that not only pleases the palate but also respects the planet. So, let’s get that blender ready!
Ingredients
- Strawberries: 4 cups, freshly picked and hulled
- Mint Leaves: A generous handful, roughly 20 leaves
- Lemon Juice: Juice of one lemon
- Coconut Sugar: 1/2 cup (or 115 grams if you’re counting)
- Water: 1 cup (or 240 ml)
Preparation Time: About 15 minutes (minus freezing time)
Cooking Time: Actually, zero! That’s right, no heat required.
Serves: 4–6 dessert enthusiasts
Nutritional Rundown (Per Serving):
- Calories: Around 100
- Protein: Barely there at 1 gram
- Fat: Virtually zero
- Carbs: About 26 grams
- Dietary Fiber: 3 grams
- Sugar: 22 grams, but hey, it’s natural!
Step-By-Step Magic:
- First up, wash those strawberries like they’re going for a dip.
- Hull ’em, chop ’em, and then toss them into a blender.
- Mint leaves in next. Make sure they’re fresh and plucky.
- Squeeze that lemon till it’s juiced out, and pour it into the blender.
- In goes the coconut sugar for that sweet kick.
- Add a cup of water to bring it all together.
- Hit that blend button and let it whirl until it’s a smooth puree.
- Once blended, pour the mixture into a container.
- Cover it up and freeze.
- Every 30 minutes, give it a good stir. Do this for about 4 hours or until it’s firm.
- Once it’s solidified to your liking, scoop it out.
Pro Tips:
- Want a smoother texture? Run it through the blender one more time before the final freeze.
- Fresh mint can be swapped for a couple of drops of mint extract if you’re in a pinch.
- If you want to cut back on sugar, you could experiment with stevia or monk fruit.
How to Serve:
- Scoop the Vegan Strawberry and Mint Sorbet into chilled bowls or dessert glasses.
- Maybe a sprig of mint on top for that Instagram-worthy pic.
- Fresh fruit slices could add an extra layer of yum.
There you have it!
A dessert that’s as enjoyable to make as it is to eat.
This Vegan Strawberry and Mint Sorbet could easily be the star of any summer gathering, or a chill evening treat after a long day.
And let’s be real, you don’t need a special occasion to treat yourself to something this good.
So, from all of us at AH7, happy scooping and even happier tasting!
Dessert is served, and it’s vegan-approved!
Vegan Strawberry and Mint Sorbet
Nutritions
Ingredients
- Strawberries: 4 cups freshly picked and hulled
- Mint Leaves: A generous handful roughly 20 leaves
- Lemon Juice: Juice of one lemon
- Coconut Sugar: 1/2 cup or 115 grams if you’re counting
- Water: 1 cup or 240 ml
Instructions
- First up, wash those strawberries like they’re going for a dip.
- Hull ’em, chop ’em, and then toss them into a blender.
- Mint leaves in next. Make sure they’re fresh and plucky.
- Squeeze that lemon till it’s juiced out, and pour it into the blender.
- In goes the coconut sugar for that sweet kick.
- Add a cup of water to bring it all together.
- Hit that blend button and let it whirl until it’s a smooth puree.
- Once blended, pour the mixture into a container.
- Cover it up and freeze.
- Every 30 minutes, give it a good stir. Do this for about 4 hours or until it’s firm.
- Once it’s solidified to your liking, scoop it out.
Notes
Leave a Reply