Roasted Strawberry Sorbet

This Roasted Strawberry Sorbet is made with Eastern Shore Honey and plant milk in this version, I used coconut milk. I didn’t realize how amazing it would taste. I didn’t think my version would be as rich and creamy as a similar recipe made with buttermilk. Even my peeps who skip dessert went for extra servings! It’s amazing when topped with my “hot fudge” made with equal parts dark cocoa powder, honey, and coconut oil.

Roasted Strawberry Sorbet

I considered grilling the strawberries to get that smokey flavor from the wood, but the strawberries didn’t hold up well. When you roast fruit, you are more in control than when grilling. With roasting, the flavor becomes more intense, the juices sweeter and richer and they almost take on a savory character. If you love strawberries, you’ll love this recipe.

Adapting Roasted Strawberry Sorbet

We always encourage you to play with your food. You know, a recipe is not truly perfect until you’ve added your own touch to it. Allow your inner chef to come out and play and change this recipe to your liking. Here are some ideas –

  • Try another berry or  berry mixture that you like more
  • Add a banana
  • Try a different plant milk
  • Try adding some toasted coconut
  • Add 1/2 teaspoon of pure vanilla extract for even more flavor
  • Try adding cocoa nibs or chocolate chips for some extra texture
Grilled Strawberry Sorbet

How to Make Strawberry Sorbet

  • Preheat oven to 425°.
  • Combine strawberries and honey in a 13x9x2 inches baking pan
  • Scrape in seeds from the vanilla bean and add the bean to strawberries
  • Roast berries and bean, stirring occasionally until juices are bubbling, (15–20 minutes)
  • Allow cooling
  • Discard vanilla pod
  • Puree strawberries, coconut milk, greek yogurt, and salt in a blender until smooth
  • Process in an ice cream maker according to manufacturer’s instructions
  • Transfer sorbet to an airtight container and freeze until ready to serve
  • Allow to slightly soften before serving

If you decide to try making this recipe, share a snapshot with us using #waxingkararecipes on Instagram. We love seeing your photos!

This recipe makes 6 servings and has been adapted from a recipe featured in Bon Apetit.

Grilled Strawberry Sorbet

How to Make Roasted Strawberry Sorbet

Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Cook Time: 1 hour
Servings: 6
Calories: 321kcal
You may wonder why this recipe calls for roasting the strawberries. With roasting, the flavor becomes more intense, the juices sweeter and richer and they almost take on a savory character. If you love strawberries, you'll love this recipe.
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Ingredients

  • 4 c strawberries about 1 pound, hulled, halved or quartered if large
  • 1 c Waxing Kara Honey
  • 1/2 vanilla bean split lengthwise
  • 1 1/2 c coconut milk
  • 1/3 c greek yogurt
  • pinch kosher salt

Instructions

  • Preheat oven to 425°.
  • Combine strawberries and honey in a 13x9x2 inches baking pan
  • Scrape in seeds from vanilla bean and add bean to strawberries
  • Roast berries and bean, stirring occasionally, until juices are bubbling, (15–20 minutes)
  • Allow to cool
  • Discard vanilla pod
  • Puree strawberries, coconut milk, greek yogurt, and salt in blender until smooth
  • Process in an ice cream maker according to manufacturer’s instructions
  • Transfer sorbet to an airtight container and freeze until ready to serve
  • Allow to slightly soften before serving

Nutrition

Calories: 321kcal | Carbohydrates: 56g | Protein: 3g | Fat: 12g | Saturated Fat: 11g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 316mg | Fiber: 2g | Sugar: 51g | Vitamin A: 12IU | Vitamin C: 57mg | Calcium: 41mg | Iron: 2mg