This is a sponsored post for SheSpeaks/Rubbermaid® BRILLIANCE.
Not too long ago, I had an amazing girls trip with friends. One stop inspired this delicious strawberry ginger coconut sorbet. All I can say is holy yum. And, honestly, it’s not that hard to make and can be easily modified or changed depending on the flavors you like.
The inspiration came from my sno-ball from the famous Hansen’s in New Orleans. We waited at least 30 minutes in line for our tasty treats full of flavor. Or course, mine involved an up-sell of crushed strawberries on top, but with coconut, and fresh ginger syrup, it was delicious.
It’s surprisingly very few ingredients:ginger, sugar, coconut milk, frozen strawberries, salt, lemon which I was able to portion out and then store in the Rubbermaid BRILLIANCE 10-piece set. These Rubbermaid storage containers were great for this recipe as well as useful as meal prep containers.
Before I set out to make the sorbet, I made the fresh ginger syrup.
I use 0.5lbs of fresh ginger (unpeeled but chopped), 4 cups of water, 2 cups of sugar and a dash of salt. They were all placed in a saucepan and brought to a boil. Then the head was reduced to a simmer for about 45-60 minutes until thick. Once it cooled, it was strained through a fine mesh strainer.
Then it was sorbet time. I used my Vitamix blender (worth every penny) because it’s just too easy. It required 1 cup coconut milk, 1/4 cup sugar, juice of 1/2 lemon, 1 pound of frozen strawberries. Put those all in the Vitamix in that order and blend.
Start on Variable and speed on and quickly go up to 10. Then switch it to high. The motor distinctly changes noise and you see 4 mounds form. Then you are done.
The sorbet out of the Vitamix is frozen and eating friendly, but we wanted it a little more solid and to wait until after dinner. So, it went into the 100% leak-proof food storage containers (which is so important if containers jump out of your fridge or freezer like they do at our house.) In fact, the airtight leak-proof seal and innovative latches required a little muscle to open them the first time as I was figuring out how they worked.
The BRILLIANCE containers are made of a heat resistant BPA free material that is crystal clear and stain resistant, so I don’t have to worry about guessing what is inside, or leaving stains or odors behind. They also stack perfectly and come in five sizes.
Once in the container, I drizzled the fresh ginger syrup over the top of the sorbet. I thought about mixing it in, but I liked the idea of a pop of the ginger flavor randomly mixed into my scoops.
You could always eat it right now. It’s more of a soft-serve at this point then scoopable. Or you can put it in a leak-proof container and let the sorbet have some time getting a little more solid in the freezer.
After a few hours, it’s scoopable.
And, delicious. If you like even more of the ginger flavor, drizzle it on top of the sorbet for some extra yum. As it turns out, the coconut milk doesn’t seem to give it an extra coconut flavor, but I think it makes it a little creamier and less icy.
If you don’t have a Vitamix (why don’t you???), you can do this sorbet with fresh strawberries, place the mixture in the blender and blend and then put it in the freezer. You will need to pull it out and scrape around the edges every 30 minutes or do to keep it from getting rock solid, but you will get the same result.
SheSpeaks and Rubbermaid have partnered up to allow me to offer one reader a 10-piece set of Rubbermaid BRILLIANCE. Please use the Rafflecopter form to enter to win.
- 8 ounces of fresh ginger unpeeled and sliced
- 4 cups water
- 2 cups sugar
- dash salt
- 1 cup coconut milk
- 1/4 c sugar
- 1/2 lemon juice of
- 1 lb frozen strawberries
- Place ingredients in saucepan.
- Heat to boil.
- Reduce to simmer and cook for 45-60 minutes.
- Cool, then strain syrup through fine-mesh strainer and into jar.
- Place ingredients in Vitamix in order listed.
- Start with Variable speed one and quickly increase to Variable 10 and then high.
- Blend for about 30 seconds until the sound of the motor changes and four mounds are formed.
Do you think you will try this odd, but delicious and flavorful pairing?