Strawberry Sorbet
Ahhh summer. The time when temperatures rise, fireflies wake and put on a lazy show, and fruits and vegetables come into season! There's nothing like going to a grocery or farmers market and getting beautiful ripe produce. Ah the options! Everything I couldn't get (cheaply) during the winter!! Plus, using fresh produce for me makes a cheaper meal (I tend to get less fancy, and go more homestyle when it comes to produce I pick myself). Yesterday I picked up some beautiful ripe strawberries and made them into a delicious summer treat! Sorbet! This sorbet is simple and easy to make. It's best eaten right away, but can be stored in an air-tight container for later. This recipe is incredibly simple and versatile. Sub strawberries out for blueberries, peaches, even mangoes! (Which I have totally made, and it's delicious!). If you sub out the stawberries, use apple juice instead of nectar (unless you can find that fruit-oriented nectar).
Strawberry Sorbet
3/4 c. strawberry nectar (I use Jumex, found in the Mexican part of your grocery store)
3 c. strawberries
1 tsp. lime juice
Core and cut strawberries into quarters. Place in a blender (I got to put my immersion blender to use *O*) and add nectar and lime juice, and blend to a smooth puree. Pour the mixture into the freezer chamber of a hand-turned or electric ice-cream maker and freeze according to manufacturers directions. Enjoy!!
Strawberry Sorbet
3/4 c. strawberry nectar (I use Jumex, found in the Mexican part of your grocery store)
3 c. strawberries
1 tsp. lime juice
Core and cut strawberries into quarters. Place in a blender (I got to put my immersion blender to use *O*) and add nectar and lime juice, and blend to a smooth puree. Pour the mixture into the freezer chamber of a hand-turned or electric ice-cream maker and freeze according to manufacturers directions. Enjoy!!