Strawberry Rice Sorbet ( Diary Free )


Make this tantalising, diary-free sorbet recipe when the fruits are at their best. The sorbet is best eaten freshly made, but keeps well for 1 ~ 2 weeks, well-covered, in the freezer.



  1. Wash and hull the strawberries, pat dry. Cut in to 1 x 1 cm pieces. Put into zipper bag and froze in the freezer.


2. Put all the ingredients into a high power blender, blend until smooth. Stop blending when it becomes thick and mixed together.  It is very important not to over mix to prevent melting.


3. Pour the sorbet into a air-tight container, cover with a lid and store in the freezer for 2 ~ 3 hours. Then ready to serve.


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