Strawberry Rice Sorbet ( Diary Free )

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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.

Ingredients

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Preparation 

  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.

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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.

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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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