Ninja Creami Strawberry Sorbet

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A close up of pale pink strawberry sorbet being scooped from the pot

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This Ninja Creami strawberry sorbet is such a pretty pink colour, packed with strawberry flavours, and is so refreshing! Uses just a few everyday ingredients, fresh or frozen strawberries) and is UPF free!

Servings:

Author: Helen Best-Shaw

Prep Time10

Freezing1

Total Time1 10

Equipment

Ninja Creami
Stick / Immersion Blender (UK) Get the highest wattage you can, and ideally one with a steel shaft

Ingredients

350 g strawberries - 1
30 g sugar - 2
2 tbsp golden syrup - 3
1 tbsp lemon juice

Metric - USA Cups

Instructions

Prep the Strawberries - take the 350 g strawberries, wash, hull and cut the larger ones into smaller pieces, add to the Creami pot. If using frozen strawberries allow to defrost in the Creami pot.
Add 1 tbsp lemon juice, 30 g sugar & 2 tbsp golden syrup.
Top up with water - up to the max fill line then blitz with a stick blender.
I find it is best to blitz the mixture as otherwise the pieces of strawberry will sink to the bottom. You can also blitz in a regular blender, but using the Ninja Creami pot means less washing up.
Alternatively, put the tub into the Creami and spin on the milkshake setting. I find the mixture can spill out of the tub, so add about two thirds of the water, and stir the rest in after processing to prevent mess.
Freeze until solid; this can take overnight or up to 24 hours depending on your freezer.
Check for humps - If the mixture has developed a hump or bump in the middle scrape with a spoon so it is flat.
* Freezing with the lid off can help to stop humps forming. Different recipes and freezers can different sized humps to form. If your mixture always forms a large hump as it freezes give it a stir after the first hour in the freezer.
Do not spin a mixture that has a large hump, without flattening it first. You may damage your machine.
Process - Put the container in the machine and spin on the sorbet cycle – with the regular Creami (the NC300) which makes pint pots) the sorbet cycle gets the best results for this recipe.
Scrape the sides down and respin if needed.

Notes

Strawberries – Fresh or frozen. You want the ripest sweetest smelling strawberries you can find, as it does make a real difference. Use fresh in the summer when they are in season, and frozen in the winter.
Sugar - I usually use golden caster
Golden syrup - adds sweetness, flavour and improves the texture of the final sorbet. You can also use maple syrup or honey.

Hints and Tips

This recipe is for the regular NC300 Ninja Creami, with (American) pint pots. For the Deluxe model use 1.5X the ingredients.
Make sure the mixture is completely frozen before processing.
If you add some strawberry pieces as additions using the mix-in function, then any re-spinning of the sorbet will blend them completely.
Smooth the surface of any leftover sorbet before returning to the freezer.
To enjoy a half empty pot: either just let it thaw slightly or process again with the sorbet function. You must not the re-spin function on a solid mixture. Or, you can add about 2 teaspoons vegetable, food grade glycerine into the mixture and respin before returning to the freezer so it is scoopable from the freezer. Experiment to perfect quantities.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.