Recipe in a Flash: Pomegranate-Strawberry Sorbet (vegan, lactose-free)

Pomegranates go on sale this time of year, so I froze some along with the applesauce I made recently for a rich sorbet. I love how it turned out—delicious, creamy and pomegranate-y.

Ingredients

• ¾ cubes of frozen unsweetened applesauce*
• ¾ frozen strawberries
• ½ frozen pomegranate seeds, plus a few for sprinkling
• 1 tablespoon almonds
• 2 tablespoons full-fat coconut milk

Freeze the applesauce in ice cube trays ahead of time. Alternatively, you can use frozen apple pieces in place of the applesauce.

Instructions

Reserving a few pomegranate seeds aside, put everything else in a blender or food processor (see my previous post for thoughts on blenders) and turn to high power following your blender manufacturer’s instructions. Use the blender’s tamper to force the ingredients into the blades as it blends. If your blender doesn’t have a tamper, turn the power off every 15 seconds to prod the chunks toward the blades and the smooth stuff away with a wood or plastic spoon. Remove the spoon, put the lid back on and star the motor up again. Blend until smooth (30 seconds to a minute in a Vitamix), but don’t overblend or it will start to melt.

Scrape from the blender when it’s about the consistency of soft-serve. I use an ice cream scoop to make it pretty. If you want a firmer ice cream, stick your ice cream scoops in the freezer for a couple minutes before serving. Sprinkle with pomegranate seeds before serving.