strawberry mint sorbet

2 pounds (or cartons) fresh strawberries, rinsed & hulled
1.5 cup sugar or to taste
1 teaspoon lime juice
a pinch of salt
4 tablespoons fresh mint, chopped fine

directions: slice/hull all strawberries and mix in sugar. stir well until the sugar starts to dissolve. cover and let stand in the refrigerator for upto an hour or over night. occasionally stir the strawberries and their liquid; at any point you can add the fresh mint. in a food processor add lime and the pinch of salt and puree until it's a thick liquid. move to a freezer safe container and once it's frozen it's ready to eat!

about the recipe: when life gives you strawberries and mint - make sorbet! my job often has perks and sometimes those perks are getting 2 free cartons of strawberries and 2 free bunches of fresh mint! i immediately knew what i had to do and on my break did a quick google search for strawberry mint sorbet. i came across this recipe and it didn't look to difficult. i quickly devoured this batch and made a much larger batch since - and now i'm all out of mint! perfect for all this blasted heat minnesota keeps shooting our way.

chocolate-coconut squares

1 1/2 cups graham cracker crumbs
1/2 cup firmly packed brown sugar
1/3 cup flour
1/2 cup melted butter (earth balance)
1 (14 ounce) can coconut milk
1 cup. package flaked coconut
1 (12 ounce) package chocolate (or carob) chips
2 tablespoons peanut butter
chopped peanuts (to garnish)

directions: Preheat oven to 350. Prepare an ungreased 13x9" baking pan. Combine graham cracker crumbs, brown sugar, flour and melted 'butter' and then press into ungreased baking dish. Bake for 10 minutes. Combine coconut flakes and coconut milk, mix, and spread over baked crust. Bake for another 10-12 minutes. Combine chocolate chips and peanut butter in a small saucepan. Cook, over low heat, stirring constantly until melted. Spread over coconut layer and garnish with chopped peanuts. Let cool and cut into bars.

about the recipe: the original recipe calls for sweetened condensed milk, and i thought, "hey! i bet you i could just replace that with equal amounts coconut milk!" i was half right, while it tastes amazing, it didn't solidify making the bars a hard-coated chocolate coconut goo-mess, but they are goddamn delicious if i say so myself, and my roommates agree.