Tuesday, July 6, 2010
Strawberry sorbet to celebrate summer
Last week my daughter and I bought an ice cream maker. At home, she has the kind that uses ice and salt -- the semi old fashioned kind -- it does run on electricity. While she was visiting, we bought a freezer with a gel bowl. When it's not in use, it can be stored in the deep freezer so we can pull it out and make soft serve ice cream or sorbet at a moments' notice.
In our desire to make a desert that tastes good but is high in nutrients and lower in fat, we decided not to use milk, but frozen fruit, nuts and dates, instead. The pomegranate juice is a healthy alternative and the nuts add creaminess. The frozen strawberries are really good in this tasty treat and I like seeing the flecks of fruit in the mixture. The xanthan gum (we used Bob's Red Mill) makes the mixture very creamy. It is expensive but will last for quite a while.
It takes between twenty and forty minutes to make the sorbet and it gets hard enough. We certainly liked it and the texture was wonderful.
Creamy Strawberry Sorbet
2 cups pomegranate juice or other high-antioxidant juice
1/2 to 1 cup walnuts (high in omega 3)
8 medjool dates or 1/2 cup packed dates
2 cups frozen strawberries
1/2 teaspoon xanthum gum or guar gum (optional)
Blend first three ingredients in a high-powered blender until very smooth. Add xanthum gum. Add 1 cup strawberries, one at a time, blending until smooth. Pour into ice cream maker and freeze according to your model's instruction booklet. Freeze the leftovers in a small air-tight container. Let soften or soften in microwave 10 to 30 seconds before serving.