15 June 2012

Frozen Fruit Concoctions (With Recipe Included)

Lately, I am realizing, I've really been digging eating frozen fruit.  I guess this is because a.) I get too excited when I go to the grocery store and buy too much fruit at once and as a result have to freeze it in order to prolong its life or b.) I eat too much fresh fruit, which then disappears, prompting me to open up my freezer where there is a stock pile of frozen fruit.

For breakfast I've been obsessed with my smoothie and granola parfaits (well, they're kind of parfaits, more like a smoothie-granola soup, which is still awesome).  Instead of pouring non-dairy milk over my Simply Suzanne Granola, I've been instead pouring my smoothie over it.  Or, rather, dumping it on top of my smoothie in a bowl.

My way of thinking is, it's still like having milk and granola because they're's milk in the smoothie, but this way I get the extra oomph of fruit and a whopping tablespoon of ground flax seed, which I would not otherwise put in my plain milk and granola.

Thus far, I've done your standard, not-too-exciting smoothies: strawberry-banana, strawberry-blueberry, strawberry-raspberry, blueberry-raspberry-banana.  I work with what I have.  My favorite has to be any smoothie with the blueberries though.  Too good.

Alright, and for fruit concoction number two (the title of my post is plural, after all): strawberry sorbet.  Umm, this stuff is pretty much heaven and but for its sweet factor from the added simple syrup, it's pretty darn healthy because, essentially, it's strawberries.

Strawberry Sorbet


- 1 quart fresh strawberries, washed and hulled (the strawberries must be fresh--it makes a world of a difference!)
- Juice of half a large lemon (or a whole lemon if they're bitty)
- Simple syrup*, to taste
*To make simple syrup, combine equal parts sugar and water in a small saucepan on the stove over medium heat.  Once sugar has fully dissolved, increase heat to medium-high and when mixture begins to boil, let boil for one minute.  Remove from heat and pour into a heat-resistant container.  Put in fridge to chill.  Syrup will keep in fridge for a week or so.


Puree strawberries and add lemon juice.  Cover and let chill in the fridge for an hour or so.  Add simple syrup to strawberry puree/lemon mixture and freeze, about 3-4 hours.  Blend frozen mixture in a blender until it reaches a creamy, sorbet-like consistency.  Re-freeze blended mixture.  That's it!  When ready to eat, allow sorbet to sit at room temperature for 5 minutes so that it can soften.

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