Sorbet is one of my absolute favorite desserts — it’s usually* one of the safest dessert options that a celiac can get in a restaurant as well. But who needs to wait for the restaurant when you can make something like this recipe from The Nourished Kitchen at home. Fresh ingredients and a food processor and you’re ready to go. What could be easier?
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“Strawberry mint sorbet is one of those desserts – those simple treats – that I love sharing with my family. It’s fresh and vibrant with flavor, but also utterly uncomplicated. Celebrating some of the best flavors of spring – strawberries and fresh herbs – this strawberry mint sorbet provides the perfect combination of bright flavors to summon you from the drudgery of winter.
Of course, in my community, winter still looms deep. Our mountains of snow won’t recede for another two months and it won’t be until July that we taste the first of the tiny alpine strawberries to come out of the woods. So for this recipe, I dug deep into the recesses of the freezer to pull out some of the berries we had preserved from last summer, pairing them with fresh and local mint from our larger foodshed. To my delight, I saw another beautiful reminder of spring when I opened that package of mint: the first ladybug of the season…”
Read the full post and get the recipe »
* I emphasize the word “usually” as you always have to ask questions about the source of your food in restaurants and even though you would think that sorbet should always be gluten-free — you will come across brands that are not.
