Orange Sherbet

“God is God. Because He is God, He is worthy of my trust and obedience.
I will find rest nowhere but in His holy will…
a will that is unspeakably beyond my largest notion of what He is up to.”

-Elisabeth Elliot

In exactly one week I turn that age. 25. I’m not where I thought I’d be, but I’m glad for where I am. The past year was the worst most wonderful year, and as I look back it’s hard to believe everything happened in only 365 days. I was broken and persevered, and as Mr. Charles Spurgeon said, “I have learned to kiss the wave that throws me against the Rock of Ages.” I wouldn’t trade that for the world. Here are some wonderful things I learned or experienced in 2012:

» Forgiveness is essential, but it takes time.
» I am blessed and so grateful to call some of the dearest people friends.
» My biggest fears are of what I want the most, so I need to be myself and not fear man.
» WWOOFing was an incredible experience, but I now know I’m not cut out to be a farmer :)
» Guys and girls can’t be “just” friends. Haven’t you seen When Harry Met Sally?! *
» Classes started today, but I didn’t have to go. I can get used to this whole college graduate thing!

*No need to watch if you haven’t :)

Recipe time! These little bowls are equally refreshing as they are creamy. Citrus season is in full swing, so grapefruit, lemon, mandarine orange, and clementine would all be delicious!

Orange Sherbet
4 navel oranges
1 c coconut milk
1/3 c honey

Juice oranges and freeze the skin halves. Blend orange juice with remaining ingredients and freeze in ice cube trays. Process frozen cubes until smooth and fill frozen orange halves. Enjoy!

[See here for tips and alternatives.]