Strawberry Sorbet

Tuesday, January 03, 2012

1 pack of firm cold tofu (soft works too, but firm works better)
1 tablespoon of vanilla extract
3 tablespoons of agave syrup (could also be real maple syrup too)
10 large strawberries or 15 to 20 small ones.
2 tablespoons of brown sugar
2 tablespoons of icing sugar

In a food processor break the strawberries in small bits. Watch so you don’t make juice out of it.

Mix the tofu, the vanilla and the agave syrup in a food processor until it is smooth like cream.

In a bowl mix the strawberries and the tofu, and add the brown and icing sugars.

Mix well and freeze it.

If you want it more creamy than icy, you can beat 3 egg whites until it looks like a fluffy cream and fold that into the sorbet mix before freezing it.

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