April 3, 2014
Over the weekend I was gifted with the rare opportunity to do just about nothing. My husband was out of town, the girls were on the tail end of spring break and the calendar was blank. What luxury! We lounged around, splashed in the pool, went for a short hike with the dog, snuggled up for a movie marathon of Cheaper by the Dozen, and of course, had fun in the kitchen. It was a perfect recharge before the manic pace of spring/end of school/damn it goes fast.
One of my daughters’ favorite things to do is make desserts, what’s not to love!? With my lazy attitude of avoiding a trip to the store and avoiding turning on the oven, we improvised with what we had at the casa. The result was this delicious Strawberry Coconut Sorbet. It has a bright berry taste and the coconut milk makes it creamy. Basically, it tastes like spring. Just yesterday, I made a fresh batch for a little lunch with my favorite magazine editors and it was a hit with them, too.
We are almost out of technical difficulty land, but not quite. My biggest apologies to those who left comments over the weekend that were somehow lost along the way as we made a big back end switch. Thank you for your patience!
Strawberry Coconut Sorbet
Makes about 1 quart
2 pints strawberries or 32 ounces
2 tablespoons lime juice – about 1 juicy lime
1/4 cup sugar
1/2 cup light coconut milk (canned)
Wash, dry, hull and slice the strawberries in half. Add strawberries to a blender with the lime juice, sugar and coconut milk. Blend until the strawberries are pureed. Add to an ice cream maker and spin to desired consistency. If you grow strawberries in your yard, grab a flower off one of them for garnish.
It’s that easy!