Cold Strawberry Soup or Sorbet with Pomegranate Molasses

By Ellen M.
May 28, 2014
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Author Notes: Organic strawberries were on sale at my local food co-op, and I had some pomegranate molasses to use up, so I started experimenting and found that blending optimizes the flavors of the individual ingredients.Ellen M.

Serves: 4

  • 1 pound strawberries
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons agave nectar
  • 1 tablespoon fresh mint leaves
  1. Wash and remove stems from the strawberries and mint leaves.
  2. Combine all ingredients in a food processor or blender. If you're using a blender you may need to slice the largest berries into smaller pieces.
  3. Adjust flavoring to taste.
  4. Chill in refrigerator to serve as a soup, or freeze and enjoy as a sorbet.

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