Strawberry Sorbet

A big thank-you to P. Allen Smith, whose television show featured this recipe.  It's simple, it's healthy, it's vegan.  What more can I ask for in a summer dessert?  Although I only made it as sorbet, I think it would make a boss popsicle for those of you who have popsicle molds.


This is best made the day before, because although P. Allen says it only takes 4 hours to freeze up properly, mine took much longer.

1 quart fresh strawberries, washed and hulled
2 T. fresh lemon juice
1/2 c. frozen apple juice concentrate


Combine all ingredients in food processor or blender and purée completely.  Pour the purée into a freezer-safe bowl, cover, and put in the freezer.  Wait 45 minutes, remove, and purée again.  Return to freezer.  Wait 45 minutes, remove, and purée again.  The multiple purées ensure a nice, smooth texture.  Return to freezer and allow to freeze completely.


Remove from freezer 25 minutes prior to serving to soften.  Scoop like ice cream.


Serving suggestion:  serve along side a home-baked brownie for a decadent dessert.  Brownies can be made with Ener-G Egg Replacer so that the entire naughty dessert can be vegan!