A lovely frozen treat that doesn’t need an ice cream machine.
Yield: 4-6 servings
Time: 20 minutes plus time to chill
Tools
- food processor
- large bowl
- rubber spatula
- stainless steel bowl or pan
- plastic wrap
Ingredients
- ¼ to ½ c simple syrup* or agave
- 3 c fresh or frozen/thawed strawberries
- 1 T lemon juice
- 1 T orange liqueur (Grand Marnier, Cointreau, Triple Sec) – optional
Directions
Purée the strawberries in the food processor and transfer to bowl. Stir in lemon juice and liqueur and refigerate until cold.
Add ¼ c simple syrup or agave to the strawberries and mix well. Taste and add more syrup if needed.
Transfer to stainless steel, cover, and freeze for 3-4 hours, until completely frozen.
Remove from freezer and let thaw for 10-15 minutes at room temperature.
Transfer to food porcessor and purée. Return to the stainless steel* and refreeze for at least 3 hours before serving.
Notes
* To make simple syrup, combine 1 c sugar and 1 c water in a small saucepan. Heat over low heat, stirring, until the sugar has dissolved completely – this will take 3-4 minutes. Increase heat to boil for 1 minute, then remove from heat and let cool before using.
Or, for perfectly round (half) scoops, freeze the final mixture in half sphere silicone molds.
Adapted from the recipe in The Joy of Vegan Baking, by Colleen Patrick-Goudreau.
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