Strawberry Protein Sorbet
110kcal
Ingredients
For the sorbet:
- 4 cups frozen strawberries 500 g
- 1/2 cup whey protein isolate 45 g, vanilla or unflavored
- 1/4 cup allulose 48 g, granulated
- 1 1/2 tablespoons fresh lemon juice
- 1/8 teaspoon fine sea salt
- 3 to 5 tablespoons cold water as needed
For garnish
- Fresh strawberries sliced
- Small fresh mint leaves
Method
- Load the food processor. Add frozen strawberries, whey protein isolate, allulose, lemon juice and salt to a large food processor. Start with 3 tablespoons of cold water.
- Blend in pulses, then run smooth. Pulse 8 to 10 times to break the frozen berries into rubble. Run continuously, scraping the sides every 30 seconds. The mixture goes crumbly, then paste, then suddenly smooth and creamy, about 2 minutes total. Add water 1 tablespoon at a time only if the blades stall, 5 tablespoons maximum.
- Serve soft or freeze for scoops. For instant soft-serve, spoon into chilled glasses and serve. For dense scoops, transfer to a shallow freezer-safe container, press parchment directly onto the surface, cover and freeze 2 to 3 hours.
- Scoop and garnish. If frozen 4+ hours, rest 5 to 10 minutes at room temperature before scooping. Serve in chilled coupe glasses with a strawberry fan and mint leaf.
Nutrition
Calories110kcalCarbohydrates9gProtein14gFat0.5gSodium70mgFiber2gSugar5gVitamin C45mgCalcium60mg
Notes
- Whey isolate only, never concentrate. Concentrate turns the sorbet milky and dull.
- Strawberries must be fully frozen at blending time. This is the entire technique.
- Allulose only among sugar-free sweeteners. Erythritol and stevia turn the sorbet gritty.
- Add water 1 tablespoon at a time. Less water means denser sorbet.
- Refresh trick: if too firm after a long freeze, reblend 30 seconds in the food processor.