My husband and I are trying to eat a little healthier this summer.  We joined a CSA to get fresh fruit and veggies (you can read more about that here), I’m trying to eat less meat (which is helped along by the increase in veggies), and we’re moving more – we’ve started rollerblading through Central Park a few times a week.  All great things, but I will always have a downfall: ice cream.  I love the stuff.  I told my husband tonight that we can’t buy it because if it’s in the house, I’ll eat it.

Strawberries on the scale

Enter, the ice cream maker.  It’s a beautiful invention and I like taking advantage of it, but my focus has been on full-fat ice cream because I like flavors like Cookies n Cream, and Mint Chocolate.  That’s not going to help much with the goal of being more healthy.  So this week I compromised – I made strawberry sorbet instead of a normal ice cream.  There’s still a lot of sugar in it, but at least it’s not made with heavy cream!

Pureed strawberries (sort of)

This is a great sorbet, if a little oversweet.  I think next time I’ll try to cut down on the sugar a little bit.  It has a wonderful strawberry flavor, and I’m sure we’ll make it again this summer.  Maybe a few times, depending on what the CSA brings us this year. :)   As always, let me know what you think, how you change it, and Bake on!

Strawberry sorbetStrawberry Sorbet
Adapted from Ben & Jerry’s Homemade Ice Cream & Dessert Book

Ingredients:
1/2 lb. (8 oz.) hulled & sliced fresh strawberries (I didn’t notice the “sliced” part of that and it still turned out ok)
3/4 c. sugar
4 Tbs. lemon juice (or whatever the equivalent is for the juice of 1 large or 2 medium lemons.  I used 4 Tbs. of RealLemon juice – yes, from the bottle)
1/4 c. light corn syrup
2 c. cold water

Instructions:
1. Combine the strawberries, sugar and lemon juice in a medium bowl.  Put it in the fridge for an hour.
2. When you’re ready to make the sorbet (at least 1 hour after you put the strawberries in the fridge), mash the strawberries (I used a potato masher) until they’re in little pieces.  Itty bitty pieces.  Add the corn syrup and water and give it a whisk.
3. Put the mixture in your ice cream maker and freeze according to the directions.