Spicy Strawberry Sorbet
Makes 4-6 servings
3/4 (180ml) cup unsweetened almond milk (or soy or coconut milk for nut-free)
1/2 cup (85g) chopped, pitted dates
1/2 cup roughly chopped red bell pepper (1/2 medium pepper)
1/4 cup goji berries (optional, Asia)
Pinch of cayenne pepper, plus more to taste (optional)
4 cups (640g) frozen strawberries
Throw the milk, dates, bell pepper, and goji berries, and cayenne (if using) into your KitchenAid® Pro Line® Series Blender container, secure the lid, and blast on high for 30 to 60 seconds, until the dates, bell pepper, and goji are completely pulverized, and the mixture is smooth.
Scrape down the sides of the blender container with the flex edge of the tamper. Add the frozen strawberries, secure the lid, remove the center lid cap, and insert the tamper.
Holding the tamper in place with a firm grip, process on variable speed 11 for 20 to 30 seconds, using the tamper to guide the fruit through the blades until smooth, but still frozen.
Scoop out, and serve immediately like a frozen yogurt, or chill in the freezer for 2 hours to firm up for a harder sorbet consistency. Do not freeze for much longer or ice crystals will develop.
Prep notes: omit the goji for budget, or omit the cayenne if making for children, and you could also halve the amount of bell pepper. If you want to make a very simple strawberry sorbet, you could omit the bell pepper, goji, and the cayenne. However, as the bell pepper is high in water, you may need to use 1 cup (240ml) of milk.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*