I have never made sorbet, and probably never would have tried, if it weren't for the fact that with warm weather comes the ice cream season. Here in Idaho, Spring has finally come and so everyone has been eating ice cream...except me. I was so desperate I went to the "Frozen Health Foods" and hoped that by some miracle I could eat something there. Well, miracles do happen....but not in this case. Being dairy-free, gluten-free, sugar-free, and carb-free I guess I was being a little silly to expect anything. But, while scrounging through every Health Food Freezer, I found sorbet. Inspiration! Of course I couldn't eat that sorbet since it had sugar and brown rice syrup....but what if I made my own?
Strawberries are something I just added to my diet. And so today I made strawberry sorbet. It is superb! (I saved some so that tonight, when the family eats ice-cream, I don't have to be left out! I think being left out is worse than being deprived.)
So here you go, a GAPS legal sorbet!
Strawberry Sorbet
1 pound strawberries
10 teaspoons stevia
tiny pinch of salt
3/4 teaspoon Hempmilk (or water works)
Squeeze of lemon
Puree berries in blender. Heat berries, stevia and salt until simmering. Make sure to stir so it doesn't burn. Remove from heat and add hempmilk (or water) along with lemon juice. Freeze for several hours in shallow container or ice cube trays. Blend before serving. Serves 2.
Tip: Use as small of a spoon as possible. It makes it last a little longer! ;)
