The quickest ever Sugar Free Strawberry Sorbet


August 21, 2015

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  • Cook: 15 mins
  • 15 mins

    15 mins

  • Yields: Makes 6 large servings or 12 small servings


1.5 kg fresh strawberries (reserve a few for garnish)

4 – 6 sachets Canderel Red

2 kg Dry Ice


Remove the strawberry stems and rinse well.

Roughly cut strawberries into smaller pieces.

In a liquidizer or with a hand blender, liquidize the strawberries until smooth and runny.

Add Canderel Red to taste. Tip: Make it slightly sweeter as the sweetness is subdued once it’s frozen.

Pour the juice into the mixing bowl of an electric mixer and attach the dough hook.

Handling the dry ice carefully (newspaper works well), break off a few large pieces with a hammer and a sharp object (about half of the block to start off with). Place the pieces of dry ice in a kitchen towel and wrap it with another. Using the hammer, bash the ice into even smaller pieces until it starts to become a powder. Using the towels, tip the pieces of ice and powder through a sieve into a bowl. Don’t use the bigger pieces that don’t pass through the sieve, rather bash them again.

Turn on the mixer and gently pour the dry ice powder into the liquid.

It will start ‘smoking’ heavily, but once the ice has been absorbed you’ll be able to see the mix. Keep on adding dry ice powder until you’ve reached a sorbet consistency. You may need to add several batches of ice powder.

Squash the mixture down into the bowl and use an ice cream scoop to scoop out the sorbet portions.

Tip: You can make it ahead and freeze the entire mix or individual portions in the freezer.

Garnish with a fresh strawberry