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Remember when I told you about my really unusual high school job– making candles at a Convent? I left that experience with more than a thoroughly comprehensive knowledge of beeswax candles. For example, I was occasionally called into the kitchen to help prepare lunch. The Sisters were all phenomenal chefs (even during fast times when ingredients were limited) and had infinite culinary secrets up their sleeves. Case in point: The Ginger Secret.
The Sisters always kept a bag of frozen, peeled ginger knobs in the freezer. When they needed ginger for a recipe, they would pull out a knob of ginger and grate it straight into the recipe. I couldn’t believe my eyes: the ginger grated cleanly, and without that stringy mess that results when you grate room temperature ginger. I had never been so enthusiastic about ginger in my whole life. I wanted to jump up and down and yell, “That’s it! FROZEN ginger!”
So that is the ginger secret. Buy a bunch of ginger, peel it, and stick the bag of ginger knobs in the freezer. When you need fresh ginger, deftly whip out your microplane grater and a knob of frozen ginger and grate away.
This strawberry sorbet is ONLY fruit!
It should be fairly obvious by now that I have a thing for all-fruit ice cream. First it was Banana Chai Ice Cream and then Piña Colada Sorbet. I want to challenge myself to pull out our ice cream machine create a churned ice cream recipe. But I get lazy, head to my freezer, and blend up some frozen fruit.
The banana adds sweetness and the creamy texture. The riper the bananas, the sweeter the ice cream – I like using fully-spotted bananas. The fresh ginger adds a zingy, fresh bite to this creamy strawberry sorbet. Freeze fresh, local strawberries or buy a bag of frozen strawberries. But pretty please, get organic strawberries. Conventionally grown strawberries are one of the crops highest in pesticide residue. And who wants to be eating Ginger Strawberry Sorbet tinged with pesticides?
Ginger Strawberry Sorbet
Serves:Makes about 2 servings
Satisfy your ice cream craving with this 100% fruit treat.
Ingredients
- 2 ripe bananas, frozen
- 1 cup whole organic strawberries, frozen
- About 1 tsp. grated ginger (more or less, to taste)
Instructions
- Blend everything in a high powered blender or a food processor. Enjoy immediately or freeze for later. If enjoyed immediately, it will be more like soft-serve. It will become the texture of churned ice cream after an hour in the freezer. If it is stored in the freezer for longer, just let it soften slightly at room temperature before serving.
Nutrition Information
Serving size:Heaping ½ cup
Are you familiar with the ginger secret? And do you love all-fruit sorbet as much as I do?
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Reader Interactions
15 Comments
AnonymousAre you familiar with anyone with IBD and Ulcertive Colitis that gains weight instead of losing. Doctor was surprised and M.D. has nothing nice to say. Also on the Yogurt on this SCD Diet can I just use the Dannon Yogurt that is used as a starter to make your own? Would really appreciate a answer as I’m afraid I’ll gain more on this diet since it’s geared to help those who get so thin. Thank you, Vesta
reply to this comment
- Lauren
Regarding weight loss, my motto is, “You don’t lose weight to get healthy, you get healthy to lose weight.” I think SCD/GAPS is often the best choice for IBD. You have to heal your gut first before you focus on weight loss. SCD/GAPS isn’t inherently a weight-gain diet, though, and many people lose weight immediately on a grain free diet. And yes, you can use the Dannon Yogurt as a starter for your own yogurt. Here is my yogurt post: http://empoweredsustenance.com/scd-goat-milk-yogurt/
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- Trish Meredith
I do!! Thought I was alone with this issue!!
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- Sonia
Brilliant! And I happen to have all 3 in my kitchen.
reply to this comment
- Sonia
Brilliant! And I happen to have all 3 in my kitchen. I just bought the ginger and had tried to freeze some before but hadn’t peeled it. Now I know!
reply to this comment
- Becky Webb
Hi Lauren! I am just stopping by your blog to see what is going on. This looks so yummy! I think we have lots in common. I also got my degree in physchology, and maybe someday (soon I hope) when I find more time between NTA and my three littles I can maintain a blog. Love yours! Blessings!
reply to this comment
- Lauren
Thanks for stopping by! I hope we can chat more at the next conference! Hugs and blessings you to 🙂
reply to this comment
Gosh! This is so simple to make and yet it looks so delicious! I love the way you marry ginger with the strawberries and ginger is so very, very good for you! I LOVE simple recipes!
Thank you for the tip about the frozen ginger! I have an Indian friend and she freezes a mixture of garlic and chopped ginger, it makes sense!
Hope you’re having a lovely week 🙂
reply to this comment
- Renee
Just made this, and it is delicious! However, even my VitaMix could barely get through the frozen fruit. I had to add a little Almond Milk to get it to move. Did anyone else have any issues with this?
reply to this comment
- Lauren
Sometimes I let the fruit thaw for about 5-10 minutes at room temperature to soften, and that helps! But the almond milk also works.
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- Tyson Tran
I love this smoothie!
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- Tyson Tran
I mean sorbet** I’ts great tasting and beats the summer heat.
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- Chris
If you freeze this for later does it turn rock solid?
reply to this comment
Hi Chris – yes it does unfortunately – mainly due to the high water content of the strawberries- best eaten freshly made
reply to this comment
- Fred
Hi, if you thaw out a bit to make the blending easier and then stick in the freezer again, isn’t that meant to be a no no?… You know, the whole “do not ever re-freeze anything, ever” theory?
Also, about frozen ginger, how long would you say you could keep it frozen and still use safely?
I once bought a pretty big amount of ginger and stuck it in my freezer.
I used some of it but then sort of forgot some. It’s been in there several years (yes, years!!!) would you still use it or would you chuck it? As much as I hate waste, I also don’t want to risk poisoning us!
Can’t wait to try this sherbet, looks yummy, thanks!reply to this comment
