my attempts to change my diet are a little hit or miss. got the cholesterol under control only to lose the vitamin d level needed for strong bones. frustrating to say the least. so, to change that, i am spending time outside in the garden during sunny hours and i am eating small amounts of dairy. one thing i won’t stop doing, eating sorbet and ice cream made without dairy products. i recently picked a bowl of strawberries from the garden and mixed up a batch of ice cream using one of david lebovitz’s recipes.
strawberry blossoms are pretty. when you look at them close up, the center of the bloom looks like a little yellow strawberry.
when you grow strawberries, it is a constant battle between you and the critters who eat them with a healthy dose of praying the rain doesn’t ruin the berries. it is also a little like treasure hunting too. each afternoon, i walk around the bed peeking under leaves in search of ripe berries.
a few notes about the recipe; strawberries soak up water like a sponge so wash them by giving them a quick dunk in a bowl of cold water and then pat them dry with paper towel to prevent waterlogging. a ripe banana will add to the creamy texture but you can omit it and increase the strawberries to a pound and a half. if you are not a coconut milk fan, use almond or hazelnut milk for a nutty flavor or switch it to rice or soy for a neutral flavor. when you puree the mix, if you leave it chunky, there will be icy bits of fruit in the finished product-the fruit freezes to a hard texture because of its high water content, i recommend a smooth puree. the added syrup and alcohol will also help prevent that rock hard frozen consistency but not much-let it soften before serving.