Servings: 3
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Equipment
Ingredients
- 3 cups frozen strawberries
- 4 Medjool dates, pitted
- 1 cup unsweetened coconut water
Instructions
- Add all ingredients to a high-speed blender. Blend until smooth, using the tamper if needed to help everything blend evenly. Add a little extra coconut water only if necessary to get things moving.
- Transfer the mixture to a freezer-safe container, smooth the top, and freeze for 4 hours, or until firm enough to scoop.
- Let the sorbet sit at room temperature for a few minutes, or microwave for a few seconds, until soft enough to scoop.
- Want it creamier and less icy? After freezing, break the sorbet into chunks and return them to the blender. Blend again until smooth and creamy, adding a small splash of coconut water if needed. Serve immediately for a soft-serve consistency or refreeze. The sorbet will remain creamy after refreezing.
Video
Nutrition
Calories: 150kcal | Carbohydrates: 38g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 86mg | Potassium: 643mg | Fiber: 6g | Sugar: 30g | Vitamin A: 65IU | Vitamin C: 87mg | Calcium: 63mg | Iron: 1mg
Nutrition values are approximate and may vary.
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