Monday, June 29, 2009

Sweet HFCS-free Summer Treat

Bleatings from EnviRambo.

Who does not love a frozen, sweet treat to cool you down on a hot summer day? But, do you know what makes that treat sweet? Odds are it is High Fructose Corn Syrup (HFCS).

According to Wikipedia: High-fructose corn syrup (HFCS) - called isoglucose in Europe and glucose-fructose in Canada - comprises any group of corn syrups that has undergone enzymatic processing to convert its glucose into fructose and has then been mixed with pure corn syrup (100% glucose) to produce a desired sweetness.

So what is big deal with this stuff? Does it cause obesity? Maybe. Diabetes? Again, maybe. Are we consuming way more of it then we realize? Most likely. Do my hot dogs really need HFCS? Absolutely not. And neither do my summer treats.

In the latest issue of Mother Earth News I ran across a recipe for a simple granita using a summer fruit I currently have a bounty of: strawberries.

Strawberry Ice

1 cup hot water
3/4 cup sugar
2 tbsp fresh lemon juice
3 cups sliced strawberries

Mix hot water, sugar and lemon juice in a small bowl until sugar dissolves. Blend 3 cups strawberries in processor or blender until smooth. Add sugar syrup and blend until combined. Pour mixture into 9-by-13-inch baking pan. Freeze for about 25 minutes or until icy around edges. Using fork, pull icy portions into middle of pan. Repeat this step every 20 minutes until all liquid is frozen into flaky, loose crystals. Cover and freeze. When ready to serve, use fork again to scrape crystals into bowls and garnish with berries. Serves about 6.

The ingredients:

I did not have fresh lemons, but the bottled juice worked just fine.

The pan:

I am not so good at following recipes. I am pretty sure that was way more than 3 cups sliced strawberries. I never measured. Never sliced them either. Anyway, a bigger pan was in order. I poured the mixture into a jelly roll pan thinking it would freeze faster.

The freezer:

Not a whole lot I can say about that. Yes, that is a bag of pizza rolls in the back right corner. Even super-heroes have vices.

The first 25 minutes:

It was hard to keep from eating it at this point. What? It was sticking to the fork and I had to get it off.

Sometime later:

Just keep scraping. After a while it seems like a work out, but well worth the effort.

The reward:

Sorry, I ate it all before remembering to take a picture. I could not help myself, it was just that good. You will have to use the picture at the beginning of the post borrowed from the web as reference.



Green Bean said...

Just in time for July 4th and in time to keep my strawberries from rotting! Looks delicious

Faye @ "" said...

Looks absolutely delicious, and that color is all-natural; how about that?

One word of caution:

I'm allergic to the preservative used in bottled citrus juice, and this allergy seems to be very prevalent with my friends and family.

We'll definitely try this recipe with the beautiful organic berries and organic lemons from our produce buying club!

Going Green Mama said...

That sounds great! I will have to try it with splenda and see how it turns out.

risa said...

>What? It was sticking to the fork and I had to get it off.

One for the ages. :D

Daisy said...

sounds delicious! If there are still strawberries at the farmers' market Saturday, I'll get them - and try this.


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