Jerry James Stone made three-ingredient vegan ice cream to help us celebrate the Fourth of July in style! It’s just strawberries, bananas, and blueberries, so you can serve it to almost anyone. It’s so pretty, patriotic, and summery, not to mention totally simple. So make it already! Happy Fourth of July!
Notes: I use store brand liquid pectin so I can’t vouch for how others might behave. I use a large stainless steel pot so the evaporation and cooking could happen faster (much like with making mava). I recommend not straining the fruit in a fine mesh colander otherwise you are at it for a week. I use one with medium sized holes just to make sure I get rid of any pieces of fruit that has not been pureed properly. For a superb pectin free recipe, follow this recipe posted by the awesome Anita from Married with Dinner.
6.5 oz (190gr) strawberries, cleaned and hulled 6.5 oz (190gr) rhubarb, cleaned 1 tablespoon lemon juice 2 cups (400gr) sugar, divided 2.5 tablespoons liquid pectin
Line a 8x8-inch pan with parchment paper and set aside. Roughly chop the strawberries and rhubard and puree them really well in a food processor. Strain the fruits over a heavy saucepan and add the lemon juice. Stir in 1/2 cup (100gr) saugar and bring the mixture to a boil over medium heat and cook until its temperature register 113F, stirring constantly. Add the remaining 1.5 cups (300gr) sugar and the pectin to the pot and slowly bring the mixture to 200F, still over medium high heat while stirring constantly. Turn the heat down a bit and keep the mixture at 200F for 2 to 3 minutes. Turn the heat back up and slowly bring the mixture to 223F. Keep it there for an additional 2-3 minutes (turn the heat down if necessary to do so). Remove from the heat and immediately pour the mixture into your pan lined with parchment paper. Let set for a couple of hours. Cut shapes with a sharp knife and roll the pieces of pate de fruit in sugar. Refrigerate if not eating all of them at once.
Recipes for a Grapes and Peaches Fruit Snack and a Strawberry, Coconut Cream, and Carrot-Mango Fruit Snack, with little added sugar (if any) and no colorings or artificial flavors. It is made with gelatin, but has suggestions for substitutes if you’re vegan or vegetarian.
This recipe is divine. The lavender and honey brighten the strawberry’s more tart notes and just makes a lush, simple and scrumptious dessert. And I tested it with other honeys too and it works just as well.