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.
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?
- 2 ripe bananas, frozen
- 1 cup whole organic strawberries, frozen
- About 1 tsp. grated ginger (more or less, to taste)
- 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.
Are you familiar with the ginger secret? And do you love all-fruit sorbet as much as I do?