During my recent trip to Las Vegas I learned the Italian word for sorbet… SORBETO. Kind of funny because in Spanish, or at least here in Puerto Rico, “sorbeto” is what we call a drinking straw.
People at the Yoga Center go crazy for ice creams or frozen desserts of any kind. They’re a nice welcome change from the traditional cake they usually serve. And me, I’m not the cake-lover type. I rather eat a cookie or an ice cream any day before I crave a slice of cake.
So for our Italian Dinner at the Yoga Center I was asked to help out, specifically with desserts… who doesn’t like ice creams, no?? But to make it easy on me I decided to make a very traditional and natural SORBETO. I made a HUGE batch of this, but let’s just scale it down as if I was making it for a dinner party at home…
4 cups frozen strawberries 4 tbs of agave nectar
Yep… that’s it. 2 ingredients. That’s why its soooooo good.
- Cut the strawberries in quarters, it’ll be easier for the food processor to puree them. Place the cut strawberries in a food processor as you cut them.
- Drizzle the agave nectar over the cut berries.
- Pulse a few times to get the berries going. Process until the berries turn into a slushy puree. Transfer to a glass or plastic container and freeze until ready to serve.
This is soooo refreshing on a hot Summer afternoon…