By: Jennifer

Summer’s arrived, even here on the lake shore of Lake Michigan, in our naturally air-conditioned city.  It’s time for frosty, yummy treats.  I managed to find one brand of store-bought sorbet the other day, and while it was so nice to be able to pick up something cold after we had taken the family down for a day-trip at a local amusement park, at nearly $4.00 for a single serving, it was terribly indulgent.  While shopping this weekend, I picked up some frozen fruit to throw in my food processor.  I didn’t measure anything, so these are just approximations, but sorbet is so simple you can’t hardly go wrong.

Strawberry Sorbet

2 cups of frozen strawberries
1/4 cup pineapple juice or milk substitute or combination thereof
2 Tbsp of honey
1/4 cup GAPS friendly chocolate chips (optional)

Put strawberries, liquid and honey into food processor. Blend until smooth. Pour into a freezer-friendly container. Stir in chocolate chips. Place in freezer for 1-2 hours until frozen to desired firmness.  This would also work wonderfully as popsicles for the kids in a popsicle mold or small dixie cups with popsicle sticks.