Strawberry Sorbet

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Strawberry Sorbet


  • 2 cups frozen strawberries
  • 1/4 cup water
  • 1 tsp lemon juice
  • 2 tsp Swerve® Monk Fruit


  1. Purée the frozen strawberries in your food processor or blender for 1 minute. Add the remaining ingredients and continue processing until fully puréed.
  2. Transfer the mixture to an ice cream tin/container and freeze for an hour and a half.
  3. Remove the container from the freezer and mix the sorbet to break up any chunks.
  4. Place it back into the freezer and freeze until firm.


For Flex™ Patients: Serve with 1 oz. of dark chocolate (70-85% cacao).

Recipe Yields: 2 cups of fruit

Stephanie Bray

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