A big thank-you to P. Allen Smith, whose television show featured this recipe. It's simple, it's healthy, it's vegan. What more can I ask for in a summer dessert? Although I only made it as sorbet, I think it would make a boss popsicle for those of you who have popsicle molds.
This is best made the day before, because although P. Allen says it only takes 4 hours to freeze up properly, mine took much longer.
1 quart fresh strawberries, washed and hulled
2 T. fresh lemon juice
1/2 c. frozen apple juice concentrate
Combine all ingredients in food processor or blender and purée completely. Pour the purée into a freezer-safe bowl, cover, and put in the freezer. Wait 45 minutes, remove, and purée again. Return to freezer. Wait 45 minutes, remove, and purée again. The multiple purées ensure a nice, smooth texture. Return to freezer and allow to freeze completely.
Remove from freezer 25 minutes prior to serving to soften. Scoop like ice cream.
Serving suggestion: serve along side a home-baked brownie for a decadent dessert. Brownies can be made with Ener-G Egg Replacer so that the entire naughty dessert can be vegan!