Free Cooking & Recipes

Strawberry Tofu Sherbet (Ichigo Dofu Sha-be-to)

Ingrediens:

• 2 cups fresh strawberries, hulled
• 1 (14 to 16-oz) pkg. silken tofu, rinsed and patted dry
• 1 cup corn syrup
• 1/2 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 1/8 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 teaspoon freshly grated orange peel

Preparation:

Puree strawberries and tofu in a blender or food processor fitted with a stell blade. Add remaining ingredients; process until blended. Depending on size of blender, mixture may have to be processed in 2 batches. Refrigerate mixture until chilled. Freeze in an ice cream machine according to manufacturer’s directions. When frozen, serve immediately or store in the freeze. To store, remove dasher from canister. Cover lid with foil. If necessary, scoop sherbet from canister and pack into airtight containers for freezing.