Looking for a healthy, delicious summer treat? To me, nothing epitomizes summer like strawberries, and one of the purest ways to enjoy them is in the form of sorbet. You will not believe how easy this recipe is, and it can be adapted for any of the juicy, ripe summer fruits available now. Store bought strawberries will do just fine, but sun ripened farmers market berries (or better yet, from your own yard) are, like, mind blowing.
2 pounds strawberries, rinsed, stemmed and halved
1/2 cup agave nectar
1/2 cup fresh lemon juice
Puree all ingredients in a food processor. Pour into prepared ice cream maker. Press start. Wait for about an hour. Transfer to an airtight container and freeze until solid.
Personal note: This recipe is an adaptation of one I found in Seventeen magazine when I was in high school back in nineteen something something. We had a hill covered with strawberry plants in our back yard, and I picked a bunch still warm from the sun. I made the sorbet, climbed up on the roof and ate the whole batch. It remains one of my most blissful memories.
