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  • 執筆者の写真Michie

#122 / Vegan Strawberry sorbet / ヴィーガン イチゴのシャーベット










調理時間 : 45分+凍らせる時間 / 難易度 : 簡単



* 冷凍イチゴ 250g

* 豆乳ヨーグルト120cc

* メープルシロップ 大2

* 白バルサミコ酢大1.5

* 塩ひとつまみ


1. シャーベットの材料をブレンダーにかけ、器に入れて冷凍庫で冷やす。

2. 取り出して撹拌し、再度冷やす。もう一度繰り返すとなおよい。

(タルト生地 中マフィンカップ6個分)

 全粒粉 50g

 片栗粉 10g

 塩 ひとつまみ

 白胡麻油 大1.5-2

 メープルシロップ 大1

1. オーブンを180度に予熱する。

2. ボールに全粒粉、片栗粉、塩を混ぜ、油をメープルを加えてさっくり混ぜる。

3. 6等分して型にしきこみ、180度のオーブンで15分焼く。


This vitamin-rich and refreshing sorbet is perfect for this humid and hot season in Japan.

Balsamic vinegar is added to accentuate the sweet and sour taste.

If you don't feel like stirring it several times, you can freeze it in an ice tray, take it out before it gets too hard and put it all in the blender at once.

The tarts are delicious also as cookies.

This time, I didn't focus on the appearance of the cups, but made it as easy as possible.

If you want to make it beautiful, stretch it carefully and slowly by hand.


Cooks in 45 min + 2 hours for freeze / Difficulty : easy

Ingredients (for four people)

(Strawberry sorbet)

* 250g strawberries

* 120cc soy yogurt

* 2 tbsp maple syrup

* 1.5 tbsp balsamic vinegar

* a pinch of salt


1. Blend all the ingredients until smooth, pour in a container, freeze for about 1.5 hours.

2. Put out from a freezer and stir well. Freeze again for about 30 minutes. (If possible repeat this once again)

3. Scoop and put on a tart.


* 50g flour (I used whole wheat flour)

* 10g potato starch

* a pinch of salt

* 1.5-2 tbsp vegetable oil (I used white sesame oil)

* 1 tbsp maple syrup


1. Preheat the oven at 180 C.

2. Put the flour, cornstarch and salt in a bowl. Whisk.

3. Add the oil and maple syrup in the bowl, mix them until all combined. Don’t knead.

4. Divide the dough into six equal portions and press into a mold to make a cup shape.

5. Bake at 180 C for 15 minutes.


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