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Dessert Done Simple and Sweet

The sorbet can be served on its own, in a cone or even sandwiched between two cookies for a light, simple treat.

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I’m admittedly an ice cream lover. It’s one of my favorite comfort foods and I have tried flavors like avocado, goat cheese with brandied fig and even maple-bacon. I’m still a sucker for a good, rich chocolate ice cream as well, staying true to my less adventurous palate as a child. But as I’ve gotten older, ice cream has become more of a special treat than something that seemed an appropriate snack on almost any night of the week. This is why it’s become a common practice in my refrigerator to replace those (though delicious) fat and calorie-laden pints with something a bit on the lighter side. 

Enter: sorbet.

One of our favorite bloggers, who you met a little less than a year ago, is back. Katie of Epicurean Mom has got this simple, tasty and totally customizable recipe for Strawberry Sorbet and Sorbet Cookies that can’t be more perfect for this time of year when the weather has started to warm up and you’re looking for ways to satisfy that (ice cream) sweet tooth in a more figure-friendly manner. 

This recipe is two-fold. You can choose to either make the sorbet on its own or to go one step further and make the ice cream sandwich version, which sandwiches the sorbet between two buttery shortbread cookies. Using your favorite store-bought shortbread is totally allowed. Katie had this idea when making the sorbet for her daughters, whom she knew couldn’t resist the sweet, frozen treat, especially when suspended between two yummy cookies. 

If you have a little extra time on your hands, you could certainly make a batch of your own shortbread cookies from scratch. Egg-shaped ones would be perfect for dessert on Easter. Just make sure you leave the cookie sandwiches in the freezer until you’re ready to serve them–mushy cookies floating in a puddle of sorbet soup are nowhere near as fun as the original. 

You can also make this sorbet with pretty much any fruit you’d like. In addition to strawberries there are delicious mangoes, oranges and pineapples in season and at their sweetest and most flavorful right now. Whether you decide to make this sorbet with or without the cookies, one thing’s for sure: you won’t be missing that ice cream for long. 

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