Simple Strawberry-Mint Sorbet

Ice-cream, eat your heart out and make room for something lighter: strawberry mint sorbet!!

Thanks to Brooke at http://www.bakingwithbasil.com/ for the inspiration on making sorbet. It's as if she was reading my mind...I have clipped about 5 sorbet recipes and when I saw her post on mango sorbet, I had to jump on the bandwagon. So, I threw away all my other versions with sugar and decided to try the sorbet with agave nectar--brillliant idea!

This dessert will make use of the strawberries that are almost in season. It's fat free, smooth, icy, and wonderfully delicious! The mint also adds a superb cooling element (VERY essential to us since our air conditioning went out and we are having 80+ degree weather in March--I know, can't really complain...yet...). I'll have to try Brooke's mango-lime version sometime--right after pineapple-mint. And maybe even try it in the ice-cream maker to compare texture.

Either way, try this sorbet--it's so EASY! You won't even feel guilty giving it to your kids...I think.

STRAWBERRY-MINT SORBET

• 4 cups strawberries, rinsed, hulled, and chopped (or 32 oz. frozen strawberries)
• 1/4-1/2 cup freshly squeezed lemon or lime juice (I used 1/3 cup lemon juice)
• 1/2 cup agave nectar
• 1 small handful of fresh mint, rinsed (about 1/4 cup)

If using frozen strawberries, let them thaw for a few minutes. If using fresh strawberries, freeze them for a couple hours.

In a blender, add the agave nectar, citrus juice, strawberries, and mint; puree until smooth. You can add more lemon/lime juice or water if you need to thin it down enough for the food processor to do its job.

Place the strawberry-mint puree in a shallow pan or bowl (I used an 11 X 8 inch glass pan).

Freeze for about 45-60 minutes and try to stir the strawberry mint puree every 15 minutes or until you are ready to serve it.

Makes about 5-6 portions (possibly 4, if you're restrained).