- 2 cups frozen strawberries
- ¼ cup water
- 1 tsp lemon juice
- 2 tsp Swerve® Monk Fruit
Purée the frozen strawberries in your food processor or blender for 1 minute. Add the remaining ingredients and continue processing until fully puréed.
Transfer the mixture to an ice cream tin/container and freeze for an hour and a half.
Remove the container from the freezer and mix the sorbet to break up any chunks.
Place it back into the freezer and freeze until firm.