Real fruit sorbet or ‘soft-serve’ ice cream
Frozen treats are a must in the hot summer months. With a little forethought and preparation ahead of time they can be made with little effort. Through the summer months I stockpile the freezer with excess berries and stone fruit from the garden and produce markets (looking out for seconds). The fruit we can’t eat fresh is frozen free-flow into bags. When freezing larger berries and stone fruit, I cut the fruit into wedges or halves (strawberries) and arrange in a single layer on a tray. Freeze until solid then pour into a snap-lock bag or large container.
Zucchini is an optional addition in this recipe, but it provides a surprising creamy texture similar to frozen banana (which can also be used in this quick-blend ice cream). The zucchini is virtually tasteless, enhanced by the fact that frozen food numbs our taste buds. I do suggest peeling the zucchini first, or the ice cream will be flecked with green.
