It’s fall in Los Angeles which means HOT.
If you are an Angeleno you know what I mean.
No sweater weather, no warm cider, or cuddling with your special someone under a blanket at a football game.
Instead it’s air conditioning on full blast, shift dresses and trips to the beach.
The worst is getting into your car and grabbing the steering wheel only to discover
it is hotter than the surface of the sun and you’ll loose a layer of tender skin that has stuck to your car seat.
So the only thing to do is to cool off by eating something cold and I have the perfect recipe.
I got the recipe from my friend Megan who is a member of my Cooking Club and she brought dish last time we met.
It’s a Pamela Salzman recipe for Food Processor Strawberry Gelato.
I’d say its more sorbet like, but whatever it is, it’s delicious!
Another bonus is that it is actually on the healthier side of things, especially if you cut the sugar.
It’s easy to make, and will definitely
cool your jets.
Here’s the recipe:
Food Processor Strawberry Gelato
2 pounds strawberries hulled and cut into 1/2″ pieces
1/4-2/3 cup granulated sugar (depending on sweetness of strawberries)
1/4 Cup Whole Greek Yogurt
3 Tablesppons freshly squeezed orange juice
Once Cut Toss Strawberries with sugar and orange juice in a large bowl.
Arrange on a rimmed cookie sheet and place in the refrigerator for 2 or more hours.
Once the strawberries are frozen, scrape off of the sheet into the food processor and add the Greek Yogurt.
Pulse a couple of times and then blend until smooth, scraping down the sides of the bowl about 3-4 minutes.
There will be big chunks of strawberries, but they will break down!
Serve Immediately or put into a sealed contrainer and freeze.
P.S. It’s great to be back!
Thanks for the encouragement Naomi, Jessica and Simone