Spring is here, so stop everything and go make this easy Strawberry & Ironwort Sorbet!!! It's clean, healthy, vegan, dairy-free, low carb and super yummy!!! Plus no ice-cream maker required!! This light and refreshing sorbet is going to be your new favorite spring and summer treat! Also kids will definitely love it!!!
500 gr. Strawberries
200 gr. Ironwort Syrup
1 tsp. Lime Juice
For Ironwort Syrup
250 gr. Honey Blossom
250 gr. Water
1 slice of Lime
4 sticks of Ironwort (Mountain Tea)
For Ironwort Syrup
In a small saucepan, add honey, water, lime slice and bring to a boil over medium heat for approximately 10 minutes, while stirring to dissolve honey.
Remove from heat. Remove lime slice from the syrup, add Ironwort sticks and set aside, until cool (for an hour).
Wash strawberries very well with water and vinegar. Rinse very well and cut stalk. Cut into little pieces, place them in a food processor, add lime juice and beat until you have a nice smoothy mixture.
Remove Ironwort sticks from the syrup and add syrup into the food processor. Beat until homogenized.
Transfer mixture into an ice cream pan and place in the refrigerator. (no need to cover)
After 2 hours, use a fork to stir it around, bringing the frozen edges into the center. Place it again in the freezer.
Continue to stir every hour, until the sorbet is nearly firm. This process may take 4 hours or longer in total, depending on your freezers temperature.
Once the sorbet is entirely icy, puree it in the food processor. Place in a bowl, cover and place it in the freezer.
It will be ready to serve 4 to 6 hours after you first put it in the freezer. When you want to serve, allow sorbet to soften slightly at room temperature for approximately 10 minutes. Scoop into dishes or cones and serve!
Have you made Strawberry & Ironwort Sorbet ?? Comment in my Instagram account and let me know what you think! Don't forget to take a photo and tag @sweetanssaltyfeelings, so that i won't miss your creation! If you have questions, do not hesitate to contact me!