Popcorn Bark \\\ Croquant au maïs soufflé

(Version française plus bas!)

I know we probably all went overboard on chocolate during the holidays, but, what can I say, I’m just addicted! I also wanted to make something portable that my boyfriend could take with him to work as a snack or an afternoon pick-me-up. This is really simple to prepare, you can personalize it, and it’s really yummy!

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Here is what you need:

  • 1/2 cup coconut syrup
  • 4 cups popcorn
  • 1 cup chocolate chips

Toppings:

  • sesame seeds
  • raisins
  • coconut flakes
  • dried fruits

Here is what you do:

  1. Line a baking tray with some foil or parchment paper.
  2. Place the coconut syrup in a small saucepan on medium heat and let reduce. You know it’s ready when you can see the bottom of the pan for a few seconds after you drag a spatula at the bottom (the liquid is slow to fill up the space left by the spatula). This takes around 10 minutes.
  3. Place the popcorn on the baking tray and pour the coconut syrup on top. Using your spatula, mix the syrup so that all the popcorn is well coated. Pat it down to make it stick together as a big block and smooth the top to make it as flat as possible.
  4. Melt the chocolate in your microwave or in a bain-marie (I use a big bowl that I fill up with boiling water and place a smaller bowl into it with the chocolate). Pour the chocolate over the popcorn and spread it in an even layer.
  5. Sprinkle your toppings on top of the chocolate while it is still melted. Once you have everything you like stuck to the chocolate, place the baking tray in your fridge for 1 hour until your chocolate is solid again.
  6. Cut in small chunks and keep this in an airtight container. Enjoy!

popcornbar

I love this because the texture of the popcorn is amazing! This would make a great snack if you are planning on a movie marathon, but I like the idea of having a small chunk as an afternoon snack. It’s also great because you can personalize it with any topping that you like. Let me know if you try this out!


Je sais que nous avons probablement tous abusé du chocolat pendant le temps de fêtes, mais je dois avouer que je suis vraiment accro! J’avais aussi envie de préparer une collation que mon copain pourrait apporter avec lui au travail pour pouvoir avoir un petit boost d’énergie en après-midi. Cette recette est vraiment facile à préparer, vous pouvez la personaliser et c’est vraiment délicieux!

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Voici ce dont vous avez besoin:

  • 1/2 tasse de sirop de coco
  • 4 tasses de maïs soufflé
  • 1 tasse de pépites de chocolat

Garnitures:

  • graines de sésame
  • raisins secs
  • noix de coco râpée
  • fruits secs

Voici ce qu’il faut faire:

  1. Recouvrir une plaque à biscuit avec du papier d’aluminium ou parchemin.
  2. Placer le sirop de coco dans une petite casserole à feu moyen et laisser réduire. Vous saurez que c’est prêt lorsque la ligne tracée par une spatule prend du temps à se refermer (le sirop est épais et se déplace lentement pour recouvrir le fond de la casserole). Cela prend environs 10 minutes.
  3. Placer le maïs soufflé sur la plaque à biscuit et y verser le sirop. Mélanger le tout à l’aide d’une spatule pour que chaque morceau soit bien recouvert. Presser le maïs pour former un rectangle homogène et plat qui se tienne.
  4. Faire fondre le chocolat au micro-onde ou au bain-marie. Verser le chocolat sur le maïs et l’étaler pour former une couche uniforme.
  5. Ajouter vos garnitures sur le chocolat. Placer votre plaque à biscuit dans le frigo pendant 1 heure pour aider le chocolat à solidifier.
  6. Découper en petits morceaux et garder dans un contenant hermétique. Savourez!

J’adore cette collation car le maïs soufflé apporte vraiment une texture incroyable. Ça ferait également une très bonne collation si vous prévoyez une soirée cinéma, mais j’aime l’idée d’en apporter quelques morceaux à grignoter en après-midi. C’est aussi chouette de pouvoir personaliser les garnitures selon mes envies! Dites-moi si vous essayez cette recette!

Protein-packed Brownies \\ Brownies Protéinés

I love chocolate. I could live off of chocolate… probably. One of my favourite thing to do is add cocoa powder to my morning oatmeal. It feels like a treat, while still being healthy and delicious. Now these brownies are the same way! They are delicious but so guilt-free: oil-free, sugar-free, gluten-free and full of protein! Yum!

black-bean-brownies

Here is what you need:

  • 1/2 cup oats (I used quick oats, but rolled work too)
  • 1 can of black or kidney beans, drained and rinsed
  • 10 dates, pitted and soaked in water for at least 1 hour
  • 1/2 cup almond milk (or any other plant milk)
  • 2 heaping tbs of cocoa powder
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • optional: chocolate chips

Here is what you do:

  1. Process the oats in your food processor until you have a fine flour. Set it aside.
  2. Place the rest of the ingredients in your food processor and process until everything is well combined. Mix in the flour and chocolate chips if you are using them.
  3. Place your brownie mix in a lined or non-stick pan and bake in a pre-heated oven set on 350F (180C) for 20 minutes. Poke a skewer in the middle: if it comes out clean, your brownies are ready! Serve warm, and keep in the fridge in an air-tight container. Enjoy!

These are so great! They really fill you up so they are a great alternative for breakfast if you’re feeling that way, or make for a perfect snack on the go. Plus, they are so chocolaty! Let me know if you make some!

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Parce que le chocolat c’est une des meilleures choses de la vie, voici une recette de brownies pleins de protéines à manger sans modération (ou presque) puisqu’ils sont sans sucre, sans huile et sans gluten. Oh oui!

  • 1/2 tasse de flocons d’avoine (j’ai utilisé des flocons rapides, mais l’avoine à l’ancienne fonctionne aussi)
  • 1 conserve de haricots noirs ou rouges, rincés
  • 10 dates, dénoyautées et trempées dans de l’eau pour au moins 1 heure
  • 1/2 cup lait d’amandes (ou un autre lait végétal)
  • 2 c. à soupe bombées de poudre de cacao
  • 1/2 c. à café d’extrait de vanille
  • 1/2 c. à café de poudre à pâte
  • optionel: pépites de chocolat
  1. Placer les flocons d’avoine dans votre robot culinaire et broyer jusqu’à l’obtention d’une farine fine. Réserver.
  2. Mettre le reste des ingrédients dans le robot, et mélanger jusqu’à ce que tout soit bien incorporé. Ajouter la farine et les pépites de chocolat et mélanger.
  3. Placer le tout dans un moule recouvert de papier sulfurisé ou anti-adhésif et placer dans un four pré-chauffé à 350F (180C) pour 20 minutes. Tester à l’aide d’un cure-dent: si le cure-dent ressort propre du brownie, c’est prêt! Sinon, laisser encore quelques minutes. Servir chaud et garder au frigo dans une boîte hermétique. Savourez!

 

Coconut Tapioca with Mango Topping

In our moving saga, the bad guy would be the appliance store. It has been a month since we went in to buy our fridge and it’s still not in. Let me tell you, we have forgotten how to live without a fridge! Anyways, this morning when I walked in my fridgeless kitchen, I realized that I had two really ripe mangoes. I had to eat them today! I combined them with some deliciously satisfying coconut milk and chewy tapioca pearls to make the perfect tropical pudding. It’s so refreshing, and it makes for a great snack! Miam!

coconut-tapioca3

Here is what you need:

  • 1 cup water
  • 1 cup plant-based milk
  • 2 cups coconut milk
  • 1 tsp vanilla extract
  • 3 cardamom pods
  • 3/4 cups small tapioca pearls
  • 2 large mangoes
  • 2 passionfruits
  • 2 tbs sesame seeds
  • 2 tbs unsweetened coconut flakes
  • 1 pinch of salt

Here is what you do:

  1. In a saucepan, combine the water, milk, coconut milk, and vanilla extract. Bring to a simmer on medium heat. Crush the cardamom pods and place them in a tea bag or tea infuser. Add them to the milk and let them infuse for 5 minutes. Remove them and add the tapioca pearls. Mix from time to time, and let simmer on low heat for 20 minutes or until the white spot in the middle of each pearl is gone. You should have a thick and creamy tapioca pudding. Place in an air-tight container and let cool in the fridge.
  2. Peel the mangoes and dice them. Mix in the flesh of two passionfruits. Set aside.
  3. In a pan, mix the sesame seeds, the coconut flakes, and the pinch of salt. Place on medium heat for a few minutes until the start to get golden. Remove from the heat and set aside.
  4. To assemble, place a few tablespoons of tapioca pudding at the bottom of a cup. Add a few tablespoons of mangoes and garnish with some toasted sesame seeds. Enjoy!

coconut-tapioca2

This is so good! The chewyness of the tapioca is balanced out by the freshness of the mango, while the passionfruits add that tropical magic. This is perfect as a snack: prepare a few portions ahead of time in jars and place them in the fridge for a ready-to-eat, sugar-free pudding to make you wait for dinner. Let me know if you try this out!

coconut-tapioca


Pour réaliser ce fabuleux dessert sans sucre et si parfumé et tropical,vous aurez besoin de:

  • 1 tasse d’eau
  • 1 tasse de lait végétal de votre choix
  • 2 tasses de lait de coco
  • 1 c. à café d’extrait de vanille
  • 3 gousses de cardamom
  • 3/4 tasse de petite perle de tapioca
  • 2 mangues bien mûres
  • 2 fruits de la passion
  • 2 c. à table de graines de sésame
  • 2 c. à table de noix de coco rapée sans sucre
  • 1 pincée de sel

coconut-tapioca4

Voici comment préparer ce dessert:

  1. Dans une petite casserole, mélanger l’eau, le lait, le lait de coco et l’extrait de vanille. Faire frémie à feux doux. Écraser les gousses de cardamom et les mettre dans un filtre à thé. Ajouter à la casserole et laisser infuser pour 5 minutes. Retirer du liquide et ajouter le tapioca et mélanger de temps en temps. Laisser cuire à feu doux jusqu’à ce que les perles soient entièrement transparentes (il ne doit pas rester de blanc au centre). Mettre au frigo et réserver.
  2. Éplucher et couper en dé les mangues dans un grand bol. Ajouter la pulpe des fruits de la passion et bien mélanger. Réserver.
  3. Dans une petite poêle, faire dorer les graines de sésame, la noix de coco et le sel à feu doux. Lorsque les graines de sésames commencent à dorer, retirer le mélange du feu et réserver.
  4. Pour servir, placer quelques cuillérées de pudding de tapioca dans un bol, garnir de mangue et saupoudrer de graines de sésame grillées. Régalez-vous!

coconut-tapioca5

Hazelnut Pear Oatmeal Cookies

This is a great recipe if you are in a rush in the morning and don’t want to bring a jar of oatmeal with you. You can prepare a batch of cookies ahead and just grab a few when you are ready to go. These little cookies are packed with rich flavours as well as delicious nutrients to keep you full until lunch. Plus, they are sugar-free, oil-free and gluten-free! And they are super simple to make!

hazelnut-pear-oatmeal-cookies

Here is what you need:

  • 1 1/2 cups raw hazelnuts
  • 2 1/2 cups quick oats (I used Bob’s Red Mill gluten-free quick oats)
  • 3 ripe pears
  • 1 tsp vanilla
  • 2 tbs lime or lemon juice
  • 1/2 cup hemp seeds

Here is what you do:

  1. In a frying pan, place the hazelnut and roast them on medium-high heat until they have a nice golden colour. Remove from the heat and let cool completely. Rub the hazelnut between your hands to remove the skins. Separate the nuts from their skins, which you can throw out.
  2. In your food processor, roughly grind 1/2 cup of hazelnut so that you still have big chunks. Place them in a large mixing bowl. Process the rest of the hazelnuts until you have a fine meal. Add to the mixing bowl.
  3. Process one cup of your quick oats into a fine flour and add this to the mixing bowl. Add the rest of the oats without processing them.
  4. Wash and peel the pears and remove their hearts and stems. Process them with the vanilla extract and lime juice until you have a smooth sauce. Add to the mixing bowl along with the hemp seeds.
  5. Mix everything together until you have a thick batter. Make balls with 1 tbs of batter at a time and set them on a lined cookie sheet. Lightly press them down to form your cookies. Place in an oven set at 350F and bake for 15 minutes. Take them out, turn them over and bake for an extra 5 minutes. Remove the cookies from the oven, and place them on a wire rack to cool. Enjoy!

hazelnut-pear-oatmeal-cookies2

I love how chunky and tender these cookies are. The hazelnut flavour is delicious, and the pears add a nice level of sweetness, without being too much. This is another recipe where your food processor is pretty much doing everything for you, which makes it super easy and fast to prepare. The hemp seeds add some protein which will help you feel full. By the way, if you want to win a bag of hemp hearts, check this out!  Finally, these are incredibly delicious and perfect on the go! Let me know if you try them out!

Protein-Packed Chocolate Fudge & Giveaway!

A few weeks ago, I contacted Manitoba Harvest to know if they would be interested in organizing a giveaway with me, and they were! I have to say I have been a fan of their hemp hearts for a while. These little seeds are packed with protein and have a very mild flavour. This means you can pretty much add them to everything! Mix them up with some nuts and you have a wonderful pie crust, add them to your smoothies for an extra kick, or sprinkle them on salads and soups. I also add them to my overnight oats to add protein. Yum!

manitoba-hemp-seeds

I really love this particular brand of hemps seeds because they are Canadian, always super fresh and particularly tender. This makes the seeds very easy to add to any dish that I might be making.

hemp-fudge2

Today, I wanted to create something that was really hemp seed central. If you like fudge, this is the recipe for you! It’s super creamy, rich and chocolaty, without the guilt. It also takes 5 minutes to prepare. What else is there to ask for? Receiving a free bag of hemp hearts perhaps? I got you covered. Read on to find out how you can win one!

Here is what you need:

  • 1/2 cup hemp hearts
  • 1/4 cup icing sugar (I used coconut sugar that I processed)
  • 1/4 cup raw cocoa powder
  • 2 tbs coconut oil

Here is what you do:

  1. In your food processor, process the hemp seeds with the sugar and coconut oil until you have a thick butter consistency. Scrape down the sides often to make sure everything is smooth. This should take about 2 minutes.
  2. Add in the cocoa powder and process until completely incorporated. The consistency should be thick.
  3. With clean hands, roll 1 tsp of the dough at a time to form fudge balls. You can also spread the dough in a pan and make fudge squares if you prefer. Keep in the fridge in an air-tight container, and try not to eat them all at once! Enjoy!

hemp-fudge

This is seriously easy while being seriously delicious! And nutritious too! Hemp hearts are packed with protein, healthy omegas and a good source of many essential minerals. Seriously, these little things are incredible! You should check them out and add them your pantry essentials.

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Now for the serious stuff! If you want to win your own bag of hemp hearts and make these delicious fudge balls, here is what you need to do:

  1. Make sure you live in Canada or in the US.
  2. Make sure your address is not a P.O. box.
  3. Like my Facebook page and follow my blog.
  4. Comment below what you would do with these hemp hearts or what is your go-to recipe if you already love hemp hearts.

I will pick the winner next Thursday and announce it on Facebook, so make sure you check that out! I will also send an email to the winner, so make sure I can reach you. I’m really excited by this as it is the first giveaway I’m organizing, and the prize is so fun! So participate, and eat your hemp seeds!

 

Simple Chocolate Pudding

Lately, I’ve been juggling with the idea that desserts can be packed with proteins too. Why not, right? Here is an easy way to add protein to your meal, as well as chocolate! But, it’s all for the sake of nutrition, of course… Not quite. This is creamy, delicious and takes 2 minutes to prepare.

chocolate-mousse

Here is what you need for one portion:

  • 150g silky tofu
  • 1-3 tbsp raw cocoa powder
  • 1-2 tsp maple syrup
  • 1/2 tsp vanilla extract
  • a pinch of salt
  • coconut flakes to garnish

Here is what you do:

  1. Place all the ingredients in your food processor or blender, and mix until everything is smooth.
  2. Garnish with some coconut flakes and enjoy!

tofu-chocolate-mousse

That’s it! It’s seriously ridiculously easy to prepare this, and it’s so good! The texture of this pudding is creamy without being heavy, while also being fresh and fat-free. It’s also a great addition to any lunch. Finally, you can pretty much add anything on top to make it even more delicious. I’m thinking frozen raspberries would be great here. Let me know if you try it out!

Coconut and Passion Fruit Cheesecake

At the moment, my boyfriend and I are completely obsessed with Friends. We are rewatching this show and are loving it like if it was the first time. We love that it’s funny without being stupid and that it’s not violent or graphic for no reason. Before that, we were enjoying Vikings a lot… well the first two seasons anyway. I have been fascinated by Viking mythology ever since I was a kid, and when I got the chance to learn runes in one of my uni classes (how cool is that by the way?) I was just the happiest camper. So of course, when a show on Vikings came out, I just had to watch it. Now, it’s not the most peaceful show, but the characters were interesting, the story compelling and the intrigue was really captivating… until season 3. I feel like season 3 is where the makers of the show have decided to jump on the  Game of Thrones bandwagon and throw in random sex, violence, and torture just because they could. And we hated that! So much in fact, that we stopped mid-season, abandoning Ragnar and his idea to raid Paris (I mean seriously!). Because we were so spooked about one particularly disgusting scene, we jumped on Friends as a safe and funny show.

coconut-cheese-cake

All this brings me to me point, I promise. A few days ago, we watched the episode where Chandler and Rachel find a wonderfully delicious cheesecake in their hallway and just can’t get enough. Well, I have been craving cheesecake ever since! This is what I came up with: a tropical, frozen, coconutty version of this rich and decadent dessert.

passion-fruit2

Here is what you need:

For the crust:

  • 1 cup raw almonds
  • 1/2 cup unsweetened coconut flakes
  • 6 pitted dates
  • 1/8 cup coconut oil

For the filling:

  • 450g silky tofu
  • 1 cup soaked cashews
  • 1 can (400mL) of coconut milk
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil
  • 4 tbs maple syrup
  • zest of one lime or lemon
  • 8 tbs lime or lemon juice

For garnish: the pulp a 2 to 4 passion fruits

Here is what you do:

  1. Process the almonds in your food processor until you have a fine meal. Add the coconut flakes, pitted dates and coconut oil. Process until everything is well combined. When pressed, this should stick together.
  2. Place the crust powder in a springform pan and press at the bottom in an even layer. You can use the bottom of a flat glass to make sure everything is flat. Place in the fridge while you prepare the rest.
  3. Rince and dry your food processor, and add all the filling ingredients. Process until smooth. Pour in over the crust and place in your freezer. Let sit until the top of the cake is solid. This is perfect when the center is still creamy, and also delicious when completely frozen.
  4. Wash and cut open your passion fruits. Scoop out the pulp and spread on the cake. Serve immediately, and enjoy!

coconut-cheese-cake2

This is so good! I love the fact that you don’t need to bake anything and that it’s so refreshing. The coconut flavour is great paired up with the passion fruit. It’s not yet the perfect cheesecake, but it’s really great if you want something easy to whip up. I love how rich and smooth this cake is, while not being too sweet. It’s really perfect for a hot summer day!

I mean, even our cat was intrigued! Let me know if you try this out!

 

Blueberry Crumble

I love summer and the abundance of fruit that is available. Since the beginning of the season, we have be enjoying a ton of strawberries (strawberry sorbet anyone?), prunes, peaches and now blueberries! These are like candies: so sweet and fresh. Turned into a crumble, they become juicy, wonderfully purple and so delicious!

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This crumble is very simple to make and you can change the nuts that you want to use. I really like the way almonds make this extra crunchy, while the pecans are perfect for their crumbly texture.

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Here is what you need:

  • 5 cups fresh blueberries
  • 1 cup rolled oats
  • 1/2 cup almond meal
  • 1 cup whole almonds
  • 1 cup pecans
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract

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Here is what you do:

  1. Wash the blueberries and place in a colander to drain while you prepare the rest.
  2. In your food processor, process the oats until you have a course flour. Add the almond meal and pulse a few times until combined. Place in a mixing bowl.
  3. Place the almonds and pecans in the food processor and process for a few seconds until you have chunks. You don’t want flour here. Mix the nuts to the oat flour until well combined. Add the maple syrup and coconut oil and mix well. The mixture should just come together but crumble easily.
  4. Place the blueberries in an oven-safe dish. Pour the vanilla extract on the fruit and mix. Add the nut mixture on top in an even layer.
  5. Place in your oven at 350F for 20 minutes until the top of your crumble is a nice golden colour. Enjoy hot or cold!

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This was so good! The crumbly layer is crunchy, rich and just sweet enough to balance out the wonderfully tart blueberry jam under it. It’s probably my new favourite crumble: sweet, tart, crunchy, and unctuous. It’s so perfect! I think it would be even better with some vanilla ice cream. Hum, I guess I’ll have to make another crumble to test it out. The sacrifice! Let me know if you try it out!

blueberry-crumble4

Mini Chocolate-Raspberry Ice Cream Sandwiches

Yesterday I attempted aquafaba macarons again. Now, I have experimented with these multiple times, but there’s always something wrong: they melt in the oven, they are hollow, they taste weird, the meringue does not get stiff… But, I keep on trying! Well, the batch I made yesterday is the best so far. Chewy and tender, they don’t have feet, but at least, they did not melt! I’ll consider this one a success!

mini-chocolate-raspberry-ice-cream-sandwich

As it is supposed to reach 40C today, I really didn’t feel like making a creamy filling. So I went with raspberry quick ice cream. Basically just frozen raspberry, this filling was a great addition to my chocolate cookies. It is tart and fresh and goes really well with the chewy and sweet chocolate!

mici-ice-cream-sandwich

Oh, you might be wondering what aquafaba is. Well, it’s the liquid that’s left after you have cooked beans, or the liquid you usually drain out when using canned beans. You might have noticed that this liquid is sticky and egg-like. Well, it can replace eggs in many recipe, including when making meringue! Extraordinary! What I usually do is keep this liquid in my freezer and just take it out when I feel like using it.

chocolate-raspberry-ice-cream-sandwich

Here is what you need:

  • 200 mL aquafaba (about the amount you can find in one can of beans; I used the liquid from kidney beans.)
  • 2/3 cup icing sugar.
  • 2/3 cup ground almonds
  • splash of vinegar or lemon juice
  • 2 tbs cocoa powder
  • 1 tsp vanilla extract
  • 1 cup frozen raspberries
  • 1 tbs maple syrup

Here is what you do:

  1. In a small sauce pan, bring the aquafaba to a simmer and let reduce until you have about 100mL (a little less than 1/2 cup). Remove from the heat and let chill in the fridge for at least 1 hour.
  2. Pour the aquafaba in a large mixing bowl and use your electric mixer to whisk up until you have stiff peaks. This will take anywhere between 5 to 10 minutes, so hang in there!
  3. Once the meringue is thick, add a splash of lemon juice or vinegar to help it stay stiff. Add the vanilla extract. Whisk a little bit more, until the liquid is all mixed in.
  4. Put the sugar, ground almonds and cocoa powder in a sieve and add that little by little to the meringue. Fold in the meringue using a spatula. Be gentle with the meringue: you don’t want all the air to leave, but you want all the dry ingredients to be well mixed in.
  5. Using a piping bag, pipe a dime size amount of batter on a line cookie sheet. Keep the bag perpendicular with the cookie sheet to have round cookies. Or go crazy!
  6. Preheat your oven to 250F and place the cookie sheet on the top rack. Bake for 30 minutes. DO NOT OPEN THE OVEN! After 30 minutes, turn off the oven and let sit the cookie sheet in the oven for 30 more minutes without peeking.
  7. Take out the cookies and let cool completely before removing them from the cookie sheet. Set aside.
  8. For the ice cream, place the frozen raspberry and maple syrup in your food processor or blender, and blend until smooth.
  9. Scoop some raspberry ice cream on one cookie bottom and top off with another cookie to make super cute miniature ice cream sandwiches! Place in the freezer to set and enjoy!

chocolate-raspberry-mini-ice-cream-sandwich

I have to say that the no-peeking-in-the-oven is really hard for me because our oven does not have a window: it’s always a complete surprise! I was really happy to see that these little cookies were nice and not puddle-like!

chocolate-ice-cream-sandwich

I love that they are bite size because they make for the perfect no-mess ice cream sandwiches. And, they are adorable! Let me know if you try them out!

 

 

Perfect Strawberry Sorbet

Strawberry sorbet is the best! Especially right now that local strawberries are in season. They are so gorgeously delicious, sweet and juicy. It’s the perfect summer fruit.

strawberry-sorbet2

After eating a few quarts just like candy, I felt like trying something different. This is what I came up with, and it is so good! Such a strong strawberry taste, sweet and tart; this is strawberries in a scoop.

strawberry-sorbet

Here is what you need:

  • 6 cups hulled strawberries
  • juice of 1/2 lemon
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract

Here is what you do:

  1. Process the strawberries in your food processor until completely smooth.
  2. Place the strawberry sauce in a large bowl and whisk in the other ingredients.
  3. Refrigerate for a few hours before putting the strawberry sauce in your ice cream maker. Churn according to your machine’s instructions for about 30 minutes.
  4. Put in the freezer to set completely in an air-tight container. If you find the sorbet too hard for scooping, let the container sit on the counter for a few minutes before serving. Enjoy!

strawberry-sorbet1

This is delicious! It is so soft, and the strawberry flavour is incredibly intense! The sorbet is not too sweet, not to tart, just perfection. I am completely in love with the intense red colour: so appealing! We finished the whole thing in a day and could not get over the extraordinary strawberry taste. Anyways, this is the best sorbet I made so far, so try it out and let me know what you think!