Saturday, July 10, 2010

The Wonderful World of Sorbet-Strawberry Sorbet


I’ve been making sorbets like you would not believe. My friend Lori and her mom bought me the ice cream maker attachment for my Kitchen Aid for my shower last year and this year I thought I would break it out. I want to try making ice cream at some point but for some reason I’ve been OBSESSED with sorbets! I think it’s because they are easier and you always have the ingredients on hand and there’s no messing with cooking the milk/cream properly or trying to get the right consistency with dairy and egg ingredients.  Also, sorbet is vegan, low fat, and very refreshing. I’m only going to post one recipe today but I promise I will get around to posting my other sorbet creations.
Strawberry Sorbet, after consulting my Kitchen Aid book, only to find that there was no recipe for strawberry sorbet, and researching online I didn’t find an exact recipe I liked so this is adapted from the joy of baking website.
5 1/2 cups of strawberries (hulled)
Juice of half of a lemon squeeze
Chilled simple syrup:
 2/3 cup of water
2/3 cup of sugar
First step: Make your simple syrup. Add your water and sugar to a small pot and bring to a boil. Once sugar is completely dissolved, remove from the stove and place in an ice bath or chill in the fridge or freezer. Now begin cleaning and hulling (taking out the green leafs and stems) your strawberries. Then I cubed mine according to my food processors directions. Next puree your strawberries (mine stated 2 cups at a time) Place in a bowl, this is the point where you can strain your puree to make sure you do not get any strawberry seeds in it but I did not, one because I didn’t have a small enough strainer/sive, 2 because I like the texture the seeds create. Then squeeze the ½ of lemon in the puree, making sure not to get any seeds into it and mix the juice into the puree. Note my strawberries were in the fridge prior to cleaning and hulling, so my mixture was cold. If yours is not make sure it is cold before you make your sorbet. After the simple syrup and puree are cooled, mix together with a spatula. Then either freeze and rake (to make a granita if you do not have an ice cream machine) or follow the directions according to your ice cream maker. This sorbet was my absolute favorite so far and Domenick absolutely devoured it. I look forward to making this again. I may try it again in the winter with frozen berries, they’d be much easier to process, but fresh berries are the best.
 

1 comment:

  1. joy of baking is the best website!

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