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Roasted Strawberry and Watermelon Sorbet [Vegan, Gluten-Free]

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This strawberry watermelon sorbet is the ideal treat for cooling off after a hot day. The watermelons light acidity provides a subtle base that accentuates the roasted strawberries rich, toasty sweetness.

Roasted Strawberry and Watermelon Sorbet [Vegan, Gluten-Free]

Ingredients

  • 8 ounces strawberry, hulled
  • 1 tablespoon light olive oil
  • 3/4 cup plus 2 tablespoons sugar, divided
  • 3/4 cup water
  • 4 cup watermelon, medium cubes
  • 2 tablespoons freshly squeezed lime juice
  • 1 cup sparkling apple juice

Preparation

  1. Preheat oven to 375°F. Line a large baking sheet with parchment paper.
  2. In a medium bowl toss strawberries with the olive oil and 2 tablespoons sugar. Spread out the strawberries onto the prepared baking sheet. Roast for 10 minutes, rotate and bake for 10 more minutes, or until the fruit is softened and juices begin to bubble. Remove from oven and cool completely.
  3. In a small saucepan mix 3/4 cup sugar with water. Bring to a boil and simmer for 5 minutes or until the sugar is completely dissolved and the syrup starts to thicken. Remove from the heat and let it sit for a few minutes.
  4. Transfer the roasted strawberries, with all their juices to a blender. Add the watermelon and the syrup. Blend until smooth. Strain the sorbet through a fine-mesh strainer into an airtight container. Add the lime juice and sparkling apple juice and mix well. Cover and refrigerate for at least 8 hours.
  5. Pour into an ice cream machine and churn according to the manufacturer’s directions, or until the sorbet has become thick, around 20-25 minutes.
  6. Transfer to a storage container and let harden in the freezer for 3-4 hours.

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AUTHOR & RECIPE DETAILS


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Mostly Mexican and sometimes international easy vegan dinners and desserts. My name is Azu. I am a Biomedical Engineer who likes to cook and bake. I cook, prepare, test and taste international recipes, and if I really like them I share them on my blog Sweet Cannela. I live in Mexico City, which has an altitude of 2,240 m (7,350 ft) above sea level, so I like to experiment with recipes for baking at high altitudes. Lately, I have been interested in making healthier recipes, using good quality ingredients and reducing the consumption of animal products. And although I don’t call myself a strict vegan, I'm making an attempt one recipe at a time. I invite you to see some of my recipes at Sweet Cannela.


 

 

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