One of my favorite things about the community garden is that people share their abundance. Like if someone’s sunchokes (Jerusalem artichokes) go completely insane. Which, lucky for me, happened and I have found myself with about 5 pounds of the delectable little tubers. The problem is, I’ve never had them before and I don’t really know what to do with them. So I’m asking you, my readers, to give me some ideas!
I did roast some the first night just to taste them. I can’t believe I’ve never eaten them before! They taste exactly like artichoke hearts, which are one of my favorite things in the entire culinary world. So I am very excited to do more. I’ve chopped and frozen a few pounds, even though everything I’ve read says they don’t freeze well (which seemed more an issue of color then taste). I’m going to ferment some of them because, well, because I ferment everything these days. But I’d really like to incorporate them into a real meal. Any and all ideas are welcome. I’ll report back with whatever I do.
What a crazy late summer it’s been. I’m finally coming up for air and it feels great. Between freelance work and developing my new weight loss program (50 Days to Fabulous (after 40)), things have been hectic. I did take some time out a few weeks ago, when my few summer squashes came in, to make develop this squash pie recipe. (In total honesty, my friend Karen made a version and told me about it, then I did my own version).
This is fruit week at the SOLE challenge, which seemed like a good time to make some strawberry sorbet. I have to confess though: I made this several weeks ago when local strawberries were at their peak here in Northern Va. I decided to hoard this recipe because I’m…not here! At the moment of this posting, I am SCUBA diving in Mexico.
But back to the sorbet. I used local strawberries, organic palm sugar and organic lime. This is super easy to make and you don’t need an ice cream maker. I’ll expect full reports when I get back
Recipe: Strawberry Lime Sorbet
Summary: light and refreshing sorbet made with local strawberries
- 4 cups strawberries (fresh or frozen)
- 3/4 cup palm sugar
- 1.5 cups water
- 1/4 cup lime juice
- 1/4 tsp xanthan gum
- In small sauce pan, heat the water and sugar, stirring until the sugar dissolves. Set aside to cool.
- Cut the tops off the strawberries. In a food processor blender, puree the strawberries. If you’d like, reserve 1/2 cup of the berries to puree only slightly at end (the little chunks of strawberry look pretty in the sorbet).
- Toward the end of the processing, add the Xanthan gum.
- Pour the pureed strawberries into a mixing bowl (or directly into the freezer container). Stir in the cooled sugar water and lime juice, and stir.
- Taste. If it’s too tart (which will depend on the berries and limes), add a few drops of liquid Stevia. Don’t add too much. I suggest adding three drops at a time until the sorbet is sweet enough.
- Put the sorbet in a freezer container, cover and freeze for 45 minutes. Stir well, then return to freezer for 2 hours (or possibly longer) until firm.
- If it’s rock hard when you take it out of the freezer, let it thaw for 10 to 15 minutes. It will soften enough to serve.
Preparation time: 15 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 8
Copyright © Susan Rose.