Strawberry Orange Sorbet
1 c. water
1/2 c. organic blue agave syrup
2 3/4 cups sliced hulled strawberries (about 1 1/2 pint baskets)
1/2 c. fresh orange juice
2 drops wild orange essential oil
1 c. water and agave syrup in small saucepan over medium heat, and
bring to a boil. Chill syrup mixture until cold, about 1 hour.
sliced strawberries, fresh orange juice, and wild orange essential oil
in a food processor or blender. Puree until smooth. With the processor
running, gradually add the chilled sugar syrup, and process it until
Transfer sorbet to an ice cream maker, and freeze
according to the manufacturer’s directions.
If you don’t have an ice
cream maker, then transfer the mixture to a 9" x 13" x2" glass dish, and
freeze just until the sorbet is firm, stirring every 30 minutes––about 3
hours total. Transfer the frozen sorbet from the glass dish into the
processor, and puree until smooth.
Spoon the sorbet into dessert glasses, and serve immediately. Freeze leftovers in a covered container for up to 3 days.