Strawberry Ginger Sorbet (or Ice Cream)
This is vying for first place for greatest dessert ever. Seriously, it's that good. Here's how to make it:
1 Qt. strawberries
1 Chunk of fresh ginger: about 2 fingers, peeled
1 Dash (filtered) water
1 Tb confectioner's sugar
Remove green tops from strawberries and chop up, set aside in bowl. Mince ginger fine in the Cuisinart, adding a dash of water to help it purify.
Add the confectioner's sugar (or honey or Xylitol) to the ginger at the last blast in the mixer. Add ginger to the strawberries, stirring well. Freeze until almost frozen -- not sure how long it was... oops.
Take out, break it up and put in Cuisinart. You could use your Vitamix here, as well! Blend till sorbet -- only takes a few seconds!
The ginger gives it a nice bite, we ♥ ginger! Vary the sweet and ginger to taste. YUM!!!
To make this into ice cream, put 4oz sorbet and 8oz cream (grass-fed, no hormones, no antibiotics, thank you), a splash of honey and a splash of vanilla into your ice cream maker. Turn on, wait, then, voilà!
Once you've made ice cream and sorbets at home, it's impossible to eat it out. Home made is soooooo much tastier, creamier, healthier. Plus, unless you are adding it yourself, you don't get the anti-freeze found in store-bought ice cream! Cool.