Strawberry Sorbet

When you have a milk allergic child, you will come to worship sorbet. 

A lot of ice cream parlors will offer one or two flavors of sorbet.  The great news is sorbets are made of fruit and sugar.  No milk.  Yea for Sorbet!

We live near several strawberry patches where you can take your kids and pick your own strawberries.



My little Butter beane in 2010 eating picking strawberries!



They are all starting to open for the season! 

I had some strawberries in the freezer, so I decided to give Sorbet a shot.

Glad I did.  My little Beanes love it.

Ingredients

1 pound of strawberries, fresh or frozen

1/2 cup of sugar

1 Tablespoon of lemon juice

Directions

Give the strawberries a few rounds in the food processor.  Make sure they are good and pureed. 

Stir in the lemon juice and sugar until the sugar dissolves.  Give it a taste to see if you want to add a little more sugar or not. 

If you are using frozen strawberries, go ahead and put in your ice cream freezer and churn, according to manufacturers directions.  If you are using fresh strawberries, put the pureed mixture in the refrigerator for about 2 hours before transferring to your ice cream freezer.  

This is best eaten as soon as you make it.  If you have any left over, just pop it in a plastic container and keep in your freezer.   

Here is one more look at it.  Delicious.

I am linking up at Metamorphosis Monday , Allergy Free Wednesday, and These other Awesome parties!