If you’ve taken full advantage of strawberry season, you’re probably wondering what to do with the strawberries that you’ve bought or picked by the bucketload. A sorbet is a light and simple way to use up all those strawberries and not lose an ounce of flavour. This sorbet is vegan and uses maple syrup as the sweetener as well as organic unrefined sugar.
makes about 1 quart
- 2 1/2 pounds strawberries, rinsed and hulled
- 1 cup sugar
- 1/4 cup maple syrup
- Pinch of sea salt
In a blender, purée the strawberries, sugar and syrup until smooth. Strain the mixture through a fine-mesh sieve into a bowl. Add a pinch of salt, stir and taste. If the mix isn’t sweet enough, simply add more sugar. Refrigerate until chilled. Freeze in an ice-cream maker according to the manufacturer’s instruction. Enjoy!
I was given a sample package of Clearly Fresh Bags to try out. They are designed to prolong the life of your fruit and vegetables. I’ve tried these out for several days now and I’ve noticed a difference in the life of my avocados, and refrigerated vegetables. I find that avocados go mushy very fast but these bags kept them fresh longer. For things that require refrigeration, like carrots and celery, I just popped them in the Clearly Fresh Bags and then put them into the fridge. I would say that the bags helped them to stay crisp. My bananas were absolutely gross several days in…the bag was quite wet with condensation and the bananas were brown and mushy. I think the bags work better for refrigerated vegetables.
The bags are also recyclable if you take out the BreatheWay square.
It seems like these bags do what they say they will to an extent, although perhaps just using a regular ziploc bag would create similar results. If you are interested in trying them out for yourself, or learning more about how they work, check out