Strawberry season is in full swing. The kids and I had so much fun on the Strawberry Tour at Tanaka Farms and when we came home it was time to make one of our favorite Springtime desserts, my Strawberry Lime Sorbet. As with any recipe, the quality of the ingredients is very important. I only make this when strawberries are in season because the ripe strawberries make this dessert burst with flavor.
I shared some of the sorbet with my friend’s adorable twin girls on Thursday night and they both called me to tell me thank you and that they liked it, “we ate it all”…they are so sweet!
REMINDER – Please sign up for the Blissmo Skin Organics giveaway. Click here for more information.
4 cups sliced strawberries
1 cup So Delicious Vanilla coconut yogurt
Juice of 1 lime
2 Tbs agave (more or less depending on the sweetness of your berries)
1 Tbs. Frontier Vanilla Flavor (optional…do NOT use vanilla extract since the alcohol will taste bitter)
Place all of the ingredients (except the honey) into the blender and blend until smooth.
Taste the sorbet mixture to determine the amount of sweetener needed and sweeten to taste.
Pour the sorbet mixture into your ice cream maker. A few years ago my husband and I invested in a Cuisinart Commercial Quality Ice Cream Maker (click here to see the model) and fortunately it has been put to good use. I will forwarn any of you considering this model…it is LOUD! We are very happy with the frozen treats it makes, but we do always put it in a different room while it is on because of the noise.
Once the ice cream maker has finished its cycle pour the sorbet into a container and freeze. You may want to take it out of the freezer and mix it quickly every 30 minutes for 2 hours to keep the consistency even.
If you do not have an ice cream maker, pour the sorbet mixture from the blender into a freezer safe container (I prefer a shallow container to expedite freezing) and take it out of the freezer to mix it every half hour until the desired consistency is achieved.
Remove from the freezer 20 minutes prior to serving to soften slightly.
For a printable version of this recipe click here.
Seeing as my kids and I are absolutely obsessed with farms, we love Tanaka Farms. Tanaka Farms is Orange County’s largest organic farm consisting of 30-acres of beautiful farmland. Farmer Tanaka is a 3rd generation farmer and we feel so lucky that he is farming near us right in the middle of Orange County. Tanaka Farms produces fruits and vegetables for their produce stand (amazing) and their CSA (Community Supported Agriculture) program which is now delivering!
Tanaka Farms is most famous around here for the wonderful educational tours they provide throughout the year. They have Cookout Tours, Strawberry Tours, Watermelon Tours, Pumpkin Patch Tours, and during the holidays they sell Christmas Trees (not a tour).
Every year I make sure I take the kids on the Tanaka Farms Strawberry tour. We get to go out on the farm in a tractor pulled wagon and sample produce along the way (carrots, sugar snap peas, baby Maui onions, cilantro).
The tour guide teaches the kids (and adults) so many interesting facts about farming, i.e. they plant onions between the strawberries as a natural pest deterrent.
At the end of the tour we are set free in the strawberry fields to pick our own strawberries. While we can only bring home what fits in our strawberry basket, we are allowed to eat to our hearts content while out in the fields (two years ago I ate so many strawberries I gave myself hives…it was still worth it!).
All three of us have some not so flattering pictures of us gorging on berries…
For more information about Tanaka Farms Tours click here.
For more information about Tanaka Farms CSA program click here.
For more information about Tanaka Farms produce stand click here.
This weekend I bought the most amazing tri-color corn at our local organic farm stand…our first fresh corn of the season. I immediately knew how I wanted to prepare it. Grilled. Grilling corn imparts a slightly smokey taste, but what I love about it is the fact that the corn husk protects the corn from direct contact with the grill.
At dinner I think we all would have eaten two ears of corn each (If I had been smart enough to buy that much!). Instead I bought 5 ears and we were all left fighting over the last ear…
Corn on the cob (As many ears as you would like)
Earth Balance® Natural Buttery Spread – Soy Free
Seasoning (i.e. Celtic sea salt, pepper, OR Chili con Limon)
Trim the corn and make sure there is not excess husk or stem.
Soak the corn (in its husk) in water for 30 minutes (My in-laws bought me the tub below from an Asian market and I use it ALL THE TIME for soaking produce).
Preheat the barbeque to medium heat.
Place the soaked corn in its husk on the barbeque. Turn the corn every 3-5 minutes for a total of 15-20 minutes.
Remove the corn from the barbeque and allow it to cool until it is cool enough to shuck.
Once shucked spread the Earth Balance® Natural Buttery Spread over each ear of corn.
Season immediately. The Earth Balance® Natural Buttery Spread will add wonderful flavor and will also help the seasoning stick to the corn.
My favorite seasoning for grilled corn is Chile Con Limon by Via Nueva…so good! For more information about this seasoning click here.
For a printable version of this recipe click here.