Warm weather is finally upon us, and what better way to celebrate early summer than with fresh, vibrant strawberries? There are many ways to use this popular fruit, but we like to turn it into a guilt-free dessert and enjoy it on a summer night. What’s great about this recipe is that it’s beautiful and healthy, a winning combination that has our taste buds watering! The sorghum syrup present in this sorbet adds nutrients such as iron, calcium, and potassium to an already tasty recipe. The sorghum syrup is a natural sweetener and has an earthy flavor to it that will complement the strawberries. You can read more about the benefits of sorghum at the Sorghum Checkoff. So go ahead and enjoy the fresh flavors of strawberries this summer–it’s a great way to cool off this summer while still making healthy choices.
Tangy Strawberry Sorbet
- ¼ cup balsamic vinegar
- 2 tablespoons sorghum syrup
- 1 teaspoon vanilla extract
- 2 - 12 oz bags frozen organic strawberries, washed and stemless
- 1-2 tablespoons of water as necessary
- In a high speed blender add the balsamic vinegar, sorghum syrup, vanilla, and strawberries.
- Turn blender on and slowly increase speed for 30-60 seconds. Use the tamper to depress ingredients into the blades.
- Turn the machine off after 60 seconds, so as not to over-mix.
- Serve immediately.
You could also make this in a food processor by using the same process.
If you have leftovers it can be frozen in a freezer safe container for up to 3 months.
Once frozen it will resemble more of a strawberry ice. Defrost for 5-10 minutes before scooping the strawberry frozen dessert. Label and date the container.
Serving size: ½ cup Calories: 55 calories, Fat: 1 gram, Saturated fat: 0 grams, Carbohydrates: 25 grams, Sugar: 9 grams, Sodium: 5 milligrams, Fiber: 2 grams, Protein: 0.5 grams, Cholesterol: 0 milligrams
Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.