Instant Strawberry-Coconut Sorbet
(15 ounces) whole frozen strawberries (not in syrup)
well stirred coconut milk
large fresh mint leaves (optional)
agave syrup, or to taste
1. Blend all the ingredients in a food processor, scraping down the side once or twice, until smooth. Serve right away or scrape into a container and freeze for up to a week. If freezing, transfer to the refrigerator 45 minutes before serving to allow the sorbet to soften.
- Find out more about this recipe on Mom Appetit's blog.