On the Menu: Strawberry Fresca Sorbet

The best way to beat the heat this August? Our simple Strawberry Fresca Sorbet!

All Images: Maggie Pate

Maggie Pate is a creative force! She designs a line of clothing and textiles, is a stunning photographer and equally impressive baker - we are convinced there is nothing this woman cannot do! Lucky for us, Maggie has graciously offered to pop in each month to share a few of her favorite recipes. First up: a delicious and simple sorbet sure to satiate your sweet tooth and keep you cool during the warm summer evenings.

Roald Dahl said "if I had my way, I would remove January from the calendar altogether and have an extra July instead." Though we respect your opinion Mr. Dahl, we must disagree. This summer has been beyond steamy for many (and we are gals who enjoy a summer glow). Mosquitoes, 100 degree temperatures, and 80% humidity - there is only one way to combat such treachery ... copious amounts of sorbet!


2 pounds of fresh strawberries
2/3 cup of water
1 cup of sugar
1 tablespoon of fresh lemon juice
1 can of Fresca (8 ounces)

Clean & quarter your strawberries.
In a large-sized pan combine the strawberries, water, and sugar.
On low heat, cook the mixture for 1 hour, stir every once in awhile adding additional ingredients (more lemon to cut the sweetness, more sugar for to turn it up a notch) as you wish.
Let mixture cool, then pour the in a blender or food processor. Puree. Add the juice from one lemon, then blend again.
Add the entire can of Fresca then blend again.
Run the mixture through a mesh strainer to remove strawberry seeds. You might need to push it along with a spatula.
Transfer the mixture to your ice cream maker and follow the directions that are provided by the manufacturer (many are the same, but some have slight variations).
Serve and enjoy!


p.s. Pairs perfectly with our simple soba salad!