Lusciously fresh late-season strawberries can be preserved in their perfect state by making a quick icy treat that shows off their natural gorgeous color. Homemade strawberry-infused vodka intensifies the berry flavor in this strawberry vodka sorbet.
It began with a post by David Lebovitz—the seductive idea of making strawberry vodka. I was planning my Belated Bastille Birthday party, and thought strawberry and blueberry vodka would be festive and fun (red food, blue food).
Both vodkas were a big hit, but since I’d don’t exactly run with a party-hearty crowd, we have plenty left in the fridge. And then I came home from our CSA with two baskets of strawberries that “must be eaten today.” They were insanely ripe and sweet, and wouldn’t last another day, even in a fruit salad. I could have frozen the berries, but made this dairy-free and sugar-free dessert instead.
vegan, gluten-free, low-sodium, migraine reduced-sugar diets
- 16 ounces strawberries fresh
- 1/2 cup rice milk
- 1/4 cup vodka strawberry-infused
- Wash and hull strawberries (use a sharp paring knife to remove the green top and the white inner core attached to the top).
- Put strawberries in the blender with the other ingredients and blend until well mixed. Refrigerate until cold, then place in your ice cream maker and freeze.
- 94 calories
- 0 g fat
- 0 g saturated fat
- 0 g monounsaturated fat
- 0 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 7 mg sodium
- 116 mg potassium
- 8 g carbohydrate
- 2 g fiber
- 4 g sugars
- 1 g protein
- 1 Weight Watchers Points Plus