A Bright Strawberry Orange Sorbet, No Special Equipment Required

3 ingredients, all of them whole and recognizable, blended and frozen into something bright enough to eat with a spoon straight from the bowl. This sorbet is a good reminder of how far real fruit can carry a dessert on its own.

Strawberries are a generous source of vitamin C and the anthocyanins that give them their color, and orange juice adds more vitamin C to the bowl, nutrients involved in the body's everyday repair and antioxidant work. Strawberries are also naturally lower in sugar than many fruits, so most of what you are tasting here is the fruit itself, not the 1/2 cup of honey stretched across the whole batch.

There is something worth savoring in a dessert this simple. Blend the fruit, freeze it, and sit down with a spoon, sweetness that came from a real strawberry, nothing to decode on the label.

Ingredients

• 4 cups strawberries
• 2 cups orange juice
• 1/2 cup honey

Swaps made: none. All three ingredients are elimination-phase compliant and coconut-free.

Method

• Add the strawberries, orange juice, and honey to a blender and blend until completely smooth.
• Pour the mixture into an ice cream maker and churn according to the maker's instructions until it reaches a soft, scoopable sorbet.
• Serve right away for a soft texture, or transfer to a container and firm up in the freezer if you prefer it more solid.

No-machine variation

If you do not have an ice cream maker, blend the mixture as above, then pour it into a freezer-safe container and freeze for about 15 minutes. Pull it out, return it to the blender, and blend again. Repeat this freeze-and-reblend cycle two or three times until it reaches a semi-solid sorbet. The result is a little less creamy than the churned version, and it works well.

*Adapted from a-clean-plate*