Monday, June 18, 2012

Strawberry Sorbet

Strawberry Sorbet
This refreshing sorbet has just the right balance of strawberry tartness and syrupy sweetness. With its beautiful ruby color and icy texture, it makes the perfect finish to sweltering summer day.

My tiny ice cream maker only makes one quart of frozen deliciousness at a time, and the below recipe reflects this fact. If you have a larger ice cream maker, you should scale up the recipe to work with your machine. Also, this sorbet is best when it is made with in-season, slightly overripe strawberries. You want your strawberries to be small, red all the way through, and bursting with juiciness.

This recipe is adapted from the recipe for strawberry sorbet that was included in the manual of my ice cream maker:

Strawberry Sorbet

2/3 c water
1/2 c sugar
1 1/2 c pureed strawberries
1 tsp lemon juice

1. Place the water and sugar in a medium sauce pan. Place the pan over medium heat and cook the mixture, stirring often, until the sugar is completely dissolved. Take the pan off of the heat and allow the syrup to cool completely.

2. Add the pureed strawberries and the lemon juice to the syrup and stir to combine. Following the manufacturer’s instructions, use your ice cream machine to freeze the strawberry mixture.
Notes:
  • If you keep it stored in an airtight container in the freezer, this sorbet will stay fresh for over a year.

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