I am so excited about this recipe! My fruit CSA has finally begun and I am being bombarded with copious amounts of juicy, ruby red strawberries. I love using strawberries in ice creams and sorbets, as evidenced by the vast number of strawberry recipes on my website. Some of my favorites are Strawberry Mascarpone Ice Cream, Strawberry Buttermilk Sherbet, and Strawberry Rhubarb Sorbet, plus a recipe for Basil Ice Cream with Strawberries on top.
I knew as soon as I received my share this week that I had to make a vegan strawberry scoop. Strawberry sorbet is an easy vegan choice, however if you want something a bit more creamy then try a sherbet recipe. This recipe is super easy and filled with sweet strawberries with a bit of coconut milk and almond milk added at the end. There is no cooking involved, just taking some time to macerate the strawberries in some sugar and liquor. I cannot wait for you to try it.
What is your favorite recipe to make with strawberries? Dessert is probably the choice for many of you, but I would love to hear about some savory ideas. Enjoy!
Vegan Strawberry Sherbet
Makes 1 quart
1 pound (450 g) strawberries, hulled and halved
3/4 cup (150 g) sugar
1 Tablespoon brandy
2 teaspoons lemon juice
1/2 cup full-fat coconut milk
1/2 cup unsweetened almond milk
Prepare strawberries and place in a non-reactive container with sugar and brandy. Let stand for one hour, stirring occasionally.
Pour macerated strawberries into a blender, add lemon juice, and blend until smooth. Add coconut milk and almond milk and pulse until combined. Pour sherbet base through a fine mesh sieve (to remove most seeds) into medium bowl. Chill the mixture thoroughly (at least 2 hours).
Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Place plastic or parchment over sherbet (to prevent ice crystals) and freeze until firm, at least 4 hours.
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