This no-churn spiced strawberry sorbet is part of my menu for our July 4th party. For those of you living in the U.S, I've been sharing easy holiday recipes for July 4th weekend. Check out the tempeh bacon to make BLT's, the caesar salad, spicy kale guacamole, ketchup, and baked polenta fries with marinara sauce.
Just like with my no-churn pineapple coconut ice cream, you blend up a base of almond milk and dates with this strawberry sorbet to naturally sweeten the blend. but, the real secret to getting a mindblowing flavor with this sorbet is the alchemy that is created between the strawberries and the bell pepper. For those of you who've tried the strawberry bell pepper lemonade you would be acquainted with how amazing the flavor combo is. For those of you who are skeptical, try it, it's amazing. A pinch of cayenne pepper adds a further element of magic. The goji berries are optional, but give them a go, too if you can because they also add a further dimension of flavor as well as nutrient density.
For those of you with a conventional blender, you'll need to soak your dates and goji berries, and then use a food processor. You will really struggle to make this recipe in your blender.
I use the KitchenAid® Pro Line® Series high-speed blender with all of my recipes. As many of you know, I own almost every blender on the market (they're all kept in a butler's pantry and in the garage!), and this blender is the best blender I've ever used. This is now the most powerful home blender on the market, and delivers the most power at the blade to completely pulverizes nuts, seeds, and fibrous fruits and vegetables to deliver a consistency that incredibly smooth and creamy.
When you're blending thick ingredients like this ice cream, as well as nut butters and cake batters you can get some instability with a lot of other blenders. With the KitchenAid® Pro Line® Series blender the die-cast metal base (that doesn't move no matter how fast you blend, most other machines have plastic bases), the jar pad that allows the container to sit indented on the base (with some other machines where the jar sits on top of the jar pad you can get a rocking motion when you manipulate the blend with the tamper), and the soft grip sleeve on the container and the tamper handle all help ensure ultimate stability while blending and manipulating your blend with the tamper.
A great feature of the KitchenAid® tamper is that not only does it allow you to burst air pockets and guide ingredients through the blades while the machine is running, but with the flex-edge spatula attached to the tamper you can also scrape down the sides of the container while the machine is running. This is really fantastic for scraping down cacao powder, protein powder, flours, and nut butters when making cake and ice cream. With other machines you have to use a separate spatula to do this.
Watch my Tess-timonal video to see more about why I'm using this blender now and how it is better than anything else on the market.
I shared this spiced strawberry sorbet on the Kitchenthusiast® recipe blog as part of my role as the global spokesperson for KitchenAid® blenders. There are a ton of fantastic recipes on their site, including about 50 recipes developed by me for the KitchenAid® Pro Line® Series blender.
You can find the Pro Line® Series blender online or in stores at Williams-Sonoma, Sur La Table, Macy's, Bloomingdales, Bed Bath & Beyond, and Nebraska Furniture Mart. For those of you in Australia, look in Myer and David Jones, and for those of you in the UK, they've got them at Lakeland.
Be bold and give this exotic ice cream a go, and let me know what you think!
For those of you celebrating in the U.S - may the 4th be with you. Have a fantastic holiday weekend.
*I am the spokesperson for KitchenAid® blenders. But, my opinions are my own.