strawberry sherbet
Strawberries are here. Alas, spring has arrived. I could not decide what to make first: muffins, a coffee cake, or paired with rhubarb as fruit dip for pancakes or waffles. Finally, I settled on ice cream – because I wanted to make some to accompany my husband’s birthday cake. It’s not very sweet – just because we were going to be eating it with cake. If you are going to eat it by itself, however, you could up the amount of agave or honey a tiny bit.
Strawberries are fascinating little gems. Unlike most fruit, its seeds are actually located on the exterior. Not only are they beneficial for the liver (as they aid in detoxification), these cancer fighting berries contain some antiviral properties. Added bonus: vitamins A, B, C and E.
2 cups almond milk
3 tblsp freshly squeezed lemon juice
1/2 cup lite coconut milk (I prefer Whole Foods 365 brand)
1 tsp gluten free vanilla
pinch salt
1 cup organic strawberries, green stems removed
1 cup organic strawberries, green stems removed and chopped (reserved until the end)
- In a bowl, place the milk, lemon juice, vanilla, coconut milk and salt. Set aside.
- In a blender, puree the strawberries and agave nectar. Using a spatula, push the strawberry agave pulp through a fine mesh sieve into the bowl housing the liquid coconut mixture – this ensures no seeds get into the liquid. Pour liquid into a glass jar or container. Refrigerate for 2 hours or more.
- Chop up the remaining strawberries and refrigerate.
- After several hours of refrigeration (or even overnight) add the strawberry liquid to the ice cream maker and make according to manufacturers instructions.
- Remove from ice cream maker bowl, transferring into a stainless steel bowl. GENTLY fold in the reserved strawberries with a spatula. Transfer to a covered freezer-proof glass dish.
- Allow ice cream to soften slightly by taking it out of the freezer 10-15 minutes before serving.
Tags: dairy free strawberry sherbet, gluten free strawberry ice cream