Strawberry Sorbet

Strawberry Sorbet

Dig into this hydrating strawberry sorbet and you get more than a refreshing palate-cleanser. Because strawberries are about 90 % water, each scoop helps top up daily fluid levels—an intake pattern tied to better cognition and steadier mood in research cohorts. A single cup of berries delivers the full day’s vitamin C, supporting immune-cell activity and collagen formation. Clinical trials also show that regular strawberry consumption raises antioxidant capacity and improves markers of vascular health, a win for heart-smart dessert lovers.
Light on fat, free of dairy and packed with fruit-derived polyphenols, this water-based sorbet proves indulgence and wellness can share the same spoon.

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  • What you need:

    • 480 ml cold water
    • 150 g caster sugar
    • 500 g strawberries, hulled and quartered (fresh or frozen)
    • 30 ml fresh lemon juice

  • How to do it:

    1. Blend the fruit. Place the strawberries in a food processor and blend until smooth, about 30 seconds.
    2. Add flavourings. Blend in the sugar and lemon juice, about 10 seconds more.
    3. Freeze. Transfer to a shallow container and freeze until solid, about 1 hour.
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