So from time to time, I'm going to reflect dreamily on something delicious we've eaten. I hope this provides you with some dreamy reflection, too.
A whole lemon (I did wrestle the seeds out)
Juice of another lemon
2 modest glugs of maple syrup
- Wash the strawberries, cut the lemon into chunks, and blend all ingredients. Go ahead and taste it to adjust sweetness; these berries were very ripe and sweet, and I prefer my sweets not over-sweet.
- Process in an ice cream maker, if you have one. If not, freeze for about half an hour, then give it another round in the food processor or blender to fluff it up, and freeze a while longer.
- Remove from the freezer a while before you're ready to serve.
- Nutritional analysis: seriously? This made 6 servings (no, we didn't share - the two of us relished every bite on three occasions).
Enjoy strawberry festival time at Greenmarkets around the city. I'll be making something similar with serviceberries soon, and blueberries and peaches follow hard upon.
(Also on the menu this week - Hake with garlic and garlic chives, roasted asparagus, big salad. Duck breast, sweet potatoes, dandelion greens. There's a roast chicken come right up soon.)