two-ingredient strawberry-orange sorbet served three ways, a clean elimination-phase frozen treat

A hot day makes the freezer aisle look impossible in the middle of AIP elimination, gums and stabilizers and sugar in nearly everything on the shelf. This one sidesteps all of it. 2 ingredients. 5 minutes. Nothing else.

Vitamin C shows up generously in both strawberries and orange, the same vitamin the body leans on for its ordinary, everyday tissue repair, and the whole fruit rides along with its fiber and its color still intact, nothing stripped out along the way. It is not medicine. It is real food, made cold and sweet on purpose.

Eat it straight from the food processor as soft serve, or spoon it into a container and wait for it to firm into scoopable sorbet. Because it is only fruit, it is close to an everyday yes, something you can hand to a child without a second thought, and it still rewards slowing down enough to taste it.

Ingredients

• 1 lb frozen strawberries
• 1 cup orange juice (coconut water works in its place)

Method

Add the frozen strawberries to a food processor and run it until they break down into fine flakes, about 1 to 2 minutes.

Pour in the orange juice and process again into a smooth, frozen puree, stopping to scrape down the sides as needed.

Now choose your format. Eat it right away as soft serve. Spoon it into a container and freeze 45 to 60 minutes for a scoopable sorbet. Or pour it into popsicle molds and freeze overnight for fruit pops.

Blender variation

A high-speed blender works in place of the food processor. The author suggests running it in two batches with the juice added up front, though a reader confirmed that blending everything at once also works. Either way, add only as much liquid as you need to keep the blades moving, so the texture stays frozen rather than slushy.

*Adapted from asquirrelinthekitchen.com*