Vegan Strawberry Icecream Sorbet
Servings: 2-3 scoops
- 12 strawberries
- 75-100 mils of unsweetened soy milk
- 2 tablespoons of organic cane jaggery (replace with brown sugar, if needed)
- Pinch of rock salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon rasberry food coloring
Freeze the strawberries for a couple of hours in the freezer.
Garnish with strawberries and serve.