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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Natural Pear Strawberry Sorbet

    Natural Pear Strawberry Sorbet

    2
    By Alisa Fleming on July 20, 2014 Dairy Free Desserts, Dairy-Free Recipes

    This simple, sweet recipe for pear strawberry sorbet was created by the Natural Epicurean Academy of Culinary Arts in Austin, Texas. Their school offers cooking programs in vegan, macrobiotic, ayurvedic, and raw / living food, with students from all over the world. Yes, a school where you can study dairy-free cooking specifically!

    Perfectly Pear Strawberry Sorbet Recipe

    The Academy uses all-organic ingredients in this pear strawberry sorbet. If it isn’t within your budget to purchase everything organic, shoot for the strawberries first. They are a top pesticide fruit that isn’t peeled before using.

    Special Diet Notes: Pear Strawberry Sorbet

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and generally top food allergy-friendly.

    I’m sharing this recipe on the Hot Fun in the Summertime Blog Hop at The Midnight Baker.

    Natural Pear Strawberry Sorbet
     
    Print
    Prep time
    20 mins
    Total time
    20 mins
     
    Note that the prep time does not include standing, churning, and freezing time.
    Author: Natural Epicurean Academy
    Serves: ½ gallon
    Ingredients
    • 1 pint (16 ounces) organic strawberries
    • 3 large, very ripe organic pears (Bartlett, Comice or Anjou)
    • ½ cup light organic agave nectar
    • 2 tablespoons fresh-squeezed organic lemon juice
    Instructions
    1. Stem and halve strawberries and mix with 2 tablespoons agave nectar (about one-fourth of the agave). Let stand up to 1 hour, and then strain off any liquid.
    2. Peel, core and slice pears and toss with strawberries. Add lemon juice and remaining agave nectar.
    3. Using an immersion blender or food processor, blend until uniformly smooth.
    4. Freeze in ice cream maker according to manufacturer’s directions.
    3.2.2708
     

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    2 Comments

    1. Pingback: Raw Carrot Cake with Lemon Cashew Frosting Recipe (Dairy-Free)

    2. Shirley @ gfe & All Gluten-Free Desserts on July 21, 2014 6:15 am

      That looks pretty amazing! Absolutely love the vivid color. 🙂

      Shirley

      Reply

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