After many long months of pears and apples, the sight of fresh local strawberries in the markets is cause for celebration. Eaten fresh straight out of the punnet (or even better, picked ripe from the plant if you grow your own!) is proof of nature’s perfection. But if you have a glut of strawberries (lucky you!) or want to create a more elaborate dessert, this strawberry yogurt sorbet paired with strawberry crisp (or crumble) is super light, easy to make, and doesn’t’ loose the bright fragrant flavor of fresh strawberries. The sorbet recipe plays up the strawberry’s best qualities, with its bright pink color, and intense fruity flavor and aroma. Use the best-quality full-fat sheep’s milk yogurt you can find, or a thick, creamy plant-based alternative, and a good vanilla-scented organic cane sugar. (Click the link in my profile for the recipe.)
There are more than 600 varieties of these tiny, healthy, heart-shaped fruits, bursting with life-giving properties: they are known to increase HDL (good) cholesterol, lower blood pressure, guard against cancer, and are packed with vitamins, fiber, and high levels of antioxidants. A single serving – about 8 berries – provides more Vitamin C than an orange! But beyond those positive health notes, embrace their intense fragrance and equally powerful, full-fruit flavors.
Not all strawberries are created equal however. In France, the queen of strawberries is the Gariguette, brilliant shiny red, firm, juicy and highly perfumed. Strawberries were first cultivated in ancient Rome, and in provincial France they were regarded as an aphrodisiac. In the U.S., the best berries for flavor include Earliglow (considered the best-flavored of widely grown commercial varieties) and Fragaria Virginiana, the American wild strawberry. Try and avoid hot house strawberries that are grown out of season that use huge amounts of energy to grow, and are almost always less flavorful.
When buying strawberries, be certain to buy organic too. According to the Environmental Working Group (an American nonprofit group that seeks to help people live healthier lives in a healthier environment), strawberries placed first in their annual listening of the Dirty Dozen, a list that ranks fresh produce according to the amount of pesticides and cancer-causing chemicals residue found on and in the produce. Supporting organic farming where you can also helps to protect biodiversity.
Strawberry Yogurt Sorbet
Makes 1 quart (1 l) | Equipment: A blender; an ice-cream machine; a sieve; 8 chilled ice cream bowls.
Ingredients
1 pound (500 g) organic fresh strawberries, hulled and halved
1/2 cup (100 g) vanilla-scented organic cane sugar
1 tablespoon kirsch (cherry eau-de-vie)
1 teaspoon freshly squeezed organic lemon juice
1/8 teaspoon fine sea salt
1 ½ cups (350 g) organic plain, full-fat sheep’s milk yogurt, or a creamy plant-based alternative
Method
In the blender, combine all the ingredients and puree until smooth. Taste for seasoning and adjust as necessary. Place the sieve over a medium bowl and strain the mixture into the bowl to remove the seeds, using a ladle to push the mixture through the sieve. Discard the seeds. Thoroughly chill the sorbet mixture. At serving time, transfer the mixture to an ice-cream maker and freeze according to the manufacturer’s instructions. For best results, serve the sorbet as soon as it is frozen. Do not re-freeze.
Strawberry Crisp
Makes 16 squares | Equipment: A 10-inch (25 cm) square baking pan
Ingredients
Olive oil spray
1 pound (500 g) organic fresh strawberries, hulled and coarsely chopped
2 tablespoons cornstarch
1 teaspoon almond extract
¾ cup (60 g) organic oats
¼ cup whole wheat or spelt flour
2 tablespoons finely chopped hazelnuts
1/8 teaspoon fine sea salt
2 tablespoon coconut sugar
3 tablespoons extra-virgin olive oil
Method
1. Center a rack in the oven. Preheat the oven to 350 degrees F (175 degrees C.) Spray the baking pan with oil.
2. In a large bowl, toss together the strawberries, cornstarch, and almond extract. Stir to combine, stirring until no white patches of cornstarch are present. Transfer the mixture to the baking pan and even out with the back of a spatula.
3. In a small bowl, stir together the oats, flour, hazelnuts, salt, and sugar. Stir to combine. Add the oil and stir until the mixture forms a crumbly mix. With your fingers, drop the crumble on top of the strawberries in the baking pan, working to even cover the fruit.
4. Place the baking pan in the oven at bake until golden brown, 50 to 60 minutes. Allow the crisp to cool before cutting into squares to serve. Store in the refrigerator or at room temperature for several days. Serve with a bowl of Strawberry Yogurt Sorbet alongside.
This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
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