12 oz strawberries, frozen

2 ripe bananas, about 1 cup sliced

1 cup Wholesome Sweeteners Fair Trade Organic Raw Honey

2 teaspoons lemon zest

Use fresh strawberries that you prepare and freeze for at least 4 hours. Alternatively, organic berries in the freezer section at the natural foods store are generally frozen at the peak of freshness and so are a good choice when fresh strawberries are not in season.

Place an 8- or 9-inch square metal pan and a metal spoon in the freezer and freeze until well chilled, about 30 minutes.

Puree the strawberries and bananas in the work bowl of a food processor or a blender until smooth. Pour in

the honey and lemon zest just till incorporated. Transfer to the metal pan, spread evenly and return to freezer. Leave the spoon in the pan. Freeze until the edges of the puree are firm and icy, about one hour. Use the spoon to break up the icy areas and stir them into the center of the puree. Repeat the freezing and stirring procedure every thirty minutes until the mixture is frozen, about 2 to 2 ½ hours. (Or freeze in an ice cream maker; freeze according to manufacturer’s directions.)

Transfer the sorbet into an airtight container, cover and freeze until firm, about 4 hours.

Scoop and serve frozen. Makes about 1 quart.