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Hello Spring!
Warmer weather, weekend days at the beach, and afternoons at the pool (well, not yet but, I can see the light!) I was destined to live near the water! The only thing that makes a beautiful, sunny day even better? Refreshing strawberry sorbet made with plump, sweet, perfectly ripened strawberries! Ahhhhhhh! Hello spring! So happy to see you!
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Hello Spring! Strawberry Sorbet
Notes
No need to heat and reduce sugar. The sugar in its natural state provides structure to sorbet. Simple syrup is necessary for ice cream, but will create a less desirable product if used in a sorbet.
Ingredients
- 2lb fresh and/or frozen strawberries, washed dried and cored
- 2 cups sugar
- juice of 2 lemons
- zest of 2 lemons
Instructions
- Combine all ingredients. Place in food processor and process until well combined and smooth.
- Following instructions for Kitchen Aid ice cream bowl attachment, start mixer, then add strawberry puree to frozen bowl. Mix approximately 7-10 minutes. Serve immediately or place in freezer container.
Vitamin C
Strawberries are loaded with vitamin C and we are in the midst of strawberry season. Strawberries provide a healthy dose of this nutrient, important for growth and healing of skin and cartilage. Vitamin C is an antioxidant which means it helps prevent the cancer.
Other sources of vitamin C are tomatoes, potatoes, bell peppers, kiwi, broccoli, Bok Choy (see recipe here), and Brussels sprouts (see recipe here).
Vegetarians and Vegans
Vitamin C rich foods directly help with the absorption of non-heme iron (iron found in plant foods such as nuts, seeds, legumes and leafy greens). Combine an iron-rich food with a food high in vitamin C in the same meal, for example black beans and salsa, add citrus fruit to oatmeal, or add orange slices to salads.
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Thank you, Verna for your support!
Thank you for pointing out that potatoes are a source of Vitamin C. I didn’t know that!