3 Ingredient Ginger Strawberry Sorbet

Ginger Strawberry Sorbet... only 3 ingredients!

Strawberry sorbet and The Ginger Secret

Remember when I told you about my really unusual high school job – making candles at a Convent? I left that experience with more than a thoroughly comprehensive knowledge of beeswax candles. For example, I was occasionally called into the kitchen to help prepare lunch. The Sisters were all phenomenal chefs (even during fast times when ingredients were limited) and had infinite culinary secrets up their sleeves. Case in point: The Ginger Secret.

The Sisters always kept a bag of frozen, peeled ginger knobs in the freezer. When they needed ginger for a recipe, they would pull out a knob of ginger and grate it straight into the recipe. I couldn’t believe my eyes: the ginger grated cleanly, and without that stringy mess that results when you grate room temperature ginger. I had never been so enthusiastic about ginger in my whole life. I wanted to jump up and down and yell, “That’s it! FROZEN ginger!”

So that is the ginger secret. Buy a bunch of ginger, peel it, and stick the bag of ginger knobs in the freezer. When you need fresh ginger, deftly whip out your microplane grater and a knob of frozen ginger and grate away.

ginger strawberry sorbet - 100% fruit and no ice cream maker needed!This strawberry sorbet is ONLY fruit!

It should be fairly obvious by now that I have a thing for all-fruit ice cream. First it was Banana Chai Ice Cream and then Piña Colada Sorbet. I want to challenge myself to pull out our ice cream machine create a churned ice cream recipe. But I get lazy, head to my freezer, and blend up some frozen fruit.

The banana adds sweetness and the creamy texture. The riper the bananas, the sweeter the ice cream – I like using fully-spotted bananas. The fresh ginger adds a zingy, fresh bite to this creamy strawberry sorbet.  Freeze fresh, local strawberries or buy a bag of frozen strawberries. But pretty please, get organic strawberries. Conventionally grown strawberries are one of the crops highest in pesticide residue. And who wants to be eating Ginger Strawberry Sorbet tinged with pesticides?

Ginger Strawberry Sorbet

Yield: Makes about 2 servings

Heaping 1/2 cup

Ginger Strawberry Sorbet

Satisfy your ice cream craving with this 100% fruit treat.

Ingredients

  • 2 ripe bananas, frozen
  • 1 cup whole organic strawberries, frozen
  • About 1 tsp. grated ginger (more or less, to taste)

Instructions

  1. Blend everything in a high powered blender or a food processor. Enjoy immediately or freeze for later. If enjoyed immediately, it will be more like soft-serve. It will become the texture of churned ice cream after an hour in the freezer. If it is stored in the freezer for longer, just let it soften slightly at room temperature before serving.
http://empoweredsustenance.com/ginger-strawberry-sorbet/

Are you familiar with the ginger secret? And do you love all-fruit sorbet as much as I do?

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Comments

  1. Anonymous says

    Are you familiar with anyone with IBD and Ulcertive Colitis that gains weight instead of losing. Doctor was surprised and M.D. has nothing nice to say. Also on the Yogurt on this SCD Diet can I just use the Dannon Yogurt that is used as a starter to make your own? Would really appreciate a answer as I’m afraid I’ll gain more on this diet since it’s geared to help those who get so thin. Thank you, Vesta

    • says

      Regarding weight loss, my motto is, “You don’t lose weight to get healthy, you get healthy to lose weight.” I think SCD/GAPS is often the best choice for IBD. You have to heal your gut first before you focus on weight loss. SCD/GAPS isn’t inherently a weight-gain diet, though, and many people lose weight immediately on a grain free diet. And yes, you can use the Dannon Yogurt as a starter for your own yogurt. Here is my yogurt post: http://empoweredsustenance.com/scd-goat-milk-yogurt/

  2. Sonia says

    Brilliant! And I happen to have all 3 in my kitchen. I just bought the ginger and had tried to freeze some before but hadn’t peeled it. Now I know!

  3. says

    Hi Lauren! I am just stopping by your blog to see what is going on. This looks so yummy! I think we have lots in common. I also got my degree in physchology, and maybe someday (soon I hope) when I find more time between NTA and my three littles I can maintain a blog. Love yours! Blessings!

  4. says

    Gosh! This is so simple to make and yet it looks so delicious! I love the way you marry ginger with the strawberries and ginger is so very, very good for you! I LOVE simple recipes!

    Thank you for the tip about the frozen ginger! I have an Indian friend and she freezes a mixture of garlic and chopped ginger, it makes sense!

    Hope you’re having a lovely week :)

  5. Renee says

    Just made this, and it is delicious! However, even my VitaMix could barely get through the frozen fruit. I had to add a little Almond Milk to get it to move. Did anyone else have any issues with this?

    • says

      Sometimes I let the fruit thaw for about 5-10 minutes at room temperature to soften, and that helps! But the almond milk also works.

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