So over the weekend, I went to Houston to visit dad and help him with doing some finishing touches on his new back porch. And by finishing touches I mean, plant a plant or two and spend hours in the kitchen making yummy food for him to eat on for the rest of the week after I leave. At least I know he’s eating healthy and vegan for a week, if nothing else. One of the things we did this weekend was learn how to make sorbet. We went to the farmers market and picked up the veg I needed, but they had some strawberries that couldn’t be passed up. Dad’s vote for the strawberries – sorbet! So later that night after dinner, he said…”give me 20 minutes and I’ll be ready for sorbet.” To which I replied, “well, we better get in the kitchen then, since it takes about 20 minutes to make.” So we go into the kitchen, I guide him through the steps, and voilà…sorbet! And he did it all himself!! Good show Dad! 🙂
1 pint strawberries, washed and hulled
up to 3 C (final volume) margarita (or lime juice)
agave nectar to sweeten to taste
1. Wash and hull the chilled strawberries, and place in blender. Blend until smooth, and check the volume.
2. Add enough chilled margarita or lime juice to bring it up to 3 Cups liquid. Give it a taste, and sweeten it to your liking with nectar if necessary.
3. Transfer to ice cream maker and freeze according to manufacturer’s instructions. Either divide into serving glasses and eat, or freeze in an airtight container for up to 20 minutes before serving to let it set up.
You can opt to top with sprinkles like Dad wanted to do…which creates a festive dessert!