Summer weather can be a bit brutal, particularly in the southern states. Sometimes, we feel like we're living in tropical rainforests, complete with extreme heat, looming thunderstorms and humidity so thick you can actually see it. Frozen treats are a crucial component in our survival kits for 100-degree days, and sorbet is a treasured favorite. This particular recipe is especially refreshing, with the addition of mint for an invigorating bite. Another plus: you can whip it up even without an ice cream maker, and it also happens to be vegan. Without a hint of dairy, the fresh flavors of summer shine straight through.
- 2 pounds fresh strawberries
- 1 cup coconut sugar
- 1/2 cup water
- 2/3 cup orange juice (no pulp)
- 6 mint leaves
1. Clean the strawberries and slice into quarters.
2. In a large skillet, combine the quartered strawberries, water and coconut sugar. Cook for 30 minutes on low heat, stirring occasionally.
3. Add the mint leaves (no need to chop them) and continue cooking on low heat for 30 more minutes.
4. Let the strawberry mixture cool, then pour in a blender or food processor. Puree.
5. Add the orange juice, then blend again.
6. Run the mixture through a mesh strainer to remove the strawberry seeds. You might need to push some of it through with a spatula.
7. Transfer the mixture to an ice cream maker and follow the directions that are provided by the manufacturer. (Most require running for 20-30 minutes.) If you don't have an ice cream maker on hand, you can pour the the mixture onto a parchment-lined cookie sheet or loaf pan, freeze for a few hours, and blend again before serving.
p.s. This seems like the perfect dessert to follow a summertime galette that's stuffed with ripe tomatoes.