The original recipe called for an ice cream maker, but I don't have one of those. So instead of not making this at all, I improvised and made it like I would the Banana or Almond Milk Ice Cream in the food processor. With a mostly frozen chunk of the strawberry-orange goodness.
Much to my delight, it worked!
- 4 cups sliced strawberries
- 1 cup water
- 1 cup orange juice
- 1/2 cup sugar
-- Add the sliced berries and low boil 8-10 minutes.
-- Turn heat off and using a hand blender, puree until smooth.
-- Using a fine mesh strainer, strain the liquid into a bowl.
-- Chill a little and then transfer to a loaf pan lined with tin foil and/or wax paper. Cover. Freeze.
-- Once you're ready for your sorbet, take the "brick" out of the freezer and lob off a chunk. Set it on the counter for 10-15 minutes or pop it in the microwave for 15 seconds if you're a little impatient like me, and then puree in the food processor until nice and creamy.