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This Roasted Strawberry Sorbet is made with Eastern Shore Kosher Honey and plant milk. In this version, I used coconut milk. I didn't realize how amazing it would taste. I didn't think my version would be as rich and creamy as a similar recipe made with buttermilk. Even my peeps who skipped dessert went for extra servings! It's amazing when topped with my "hot fudge," made with equal parts dark cocoa powder, honey, and coconut oil.
I considered grilling the strawberries to get that smokey flavor from the wood, but the strawberries didn't hold up well. When you roast fruit, you are more in control than when grilling. With roasting, the flavor becomes more intense, the juices sweeter and richer and they almost take on a savory character. If you love strawberries, you'll love this recipe.
Adapting Roasted Strawberry Sorbet
We always encourage you to play with your food. You know, a recipe is not truly perfect until you've added your own touch to it. Allow your inner chef to come out and play and change this recipe to your liking. Here are some ideas –
- Try another berry or berry mixture that you like more
- Add a banana
- Try a different plant milk
- Try adding some toasted coconut
- Add 1/2 teaspoon of pure vanilla extract for even more flavor
- Try adding cocoa nibs or chocolate chips for some extra texture
How to Make Strawberry Sorbet
- Preheat oven to 425°.
- Combine strawberries and honey in a 13x9x2 inches baking pan
- Scrape in seeds from the vanilla bean and add the bean to the strawberries.
- Roast berries and bean, occasionally stirring until juices are bubbling (15–20 minutes)
- Allow cooling
- Discard vanilla pod
- Puree strawberries, coconut milk, greek yogurt, and salt in a blender until smooth
- Process in an ice cream maker according to the manufacturer's instructions
- Transfer the sorbet to an airtight container and freeze until ready to serve
- Allow softening slightly before serving.
This recipe makes six servings and has been adapted from a recipe featured in Bon Apetit.
