Ninja Creami strawberry sorbet
Dairy free, vegan, gluten free
Equipment
- 1 X NC300 Ninja Creami machine with 470ml tubs
Ingredients
- 500 g washed and hulled strawberries (weighed after hulling, see notes)
- 50-75 g pure maple syrup or agave syrup
Instructions
- Chop the strawberries, then place them and the maple syrup in a medium pot. Cook over a low medium heat for about 10-15 minutes or until they are juicy, syrupy and entirely cooked through. Set aside to cool.
- Once cooled, transfer the mixture to your 470ml Ninja Creami tub. Place in the freezer with the lid off for 16-24 hours. Leaving the lid off while freezing can help avoid the mixture developing a hump in the centre, which might damage your machine.
- When ready to eat, process your mixture using gelato, sorbet or light ice cream functions. I find this recipe needs two spins on gelato function to reach an ideal consistency.
- Store leftovers in the freezer with the lid on.
Notes
- If you are conscious about only taking the green part of the strawberry (no lazy hulling here) you can get about 490g of hulled strawberries from a 500g container of unhulled strawberries.
- You can experiment with other liquid sweeteners if you don't want to use maple syrup. I actually find it complements the strawberry flavour really well, but you might prefer a more subtle sweetener like agave. I haven't tested rice malt syrup - it's quite a bland sweetener but it might work with super sweet strawberries.
- I haven't tested any sugar alternatives at this stage.
Tried this recipe?Let us know how it was!