Fresh Strawberry Sorbet

I can’t imagine a world without bread and cheese, but there are people out there who can’t (or won’t) eat either. Yikes.

Thank goodness for wine. Otherwise, why bother?

Here is a nice summery dessert for you people who don’t eat gluten and can’t eat dairy. If properly made, it will feel as if it is smooth as if it had cream in it. And you can make it even if you don’t have an ice cream maker!

Here’s how.

Measure the sugar.

White sugar.

White sugar.

Add it to the water.

Making simple syrup.

Making simple syrup.

Boil the mixture for 5 minutes. You have made simple syrup!

Boil for five minutes.

Boil for five minutes.

Get a quart of strawberries, hull them and cut them into pieces.

Hulled and halved.

Hulled and halved.

Blitz the strawberries in a food processor.

Processed strawberries.

Processed strawberries.

Then strain them to remove the seeds.

Straining so there are no seeds.

Straining so there are no seeds.

Oranges and lemons.

Oranges and lemons for juicing.

Oranges and lemons for juicing.

Orange, juiced.

Orange juice.

Orange juice.

Lemon, juiced.

Lemon juice.

Lemon juice.

Strain these juices too.

Straining the juice.

Straining the juice.

Strawberries, orange juice and lemon juice. Into the refrigerator for 2 hours.

Ready for the ice cream maker.

Ready for the ice cream maker.

Follow the directions for your ice cream maker (or those below if you don’t have an ice cream maker).

Fresh Strawberry Sorbet.

Fresh Strawberry Sorbet.

The recipe is here: http://www.bonappetit.com/recipe/fresh-strawberry-sorbet

I read this article too late to use any of the tips this time, but know that my next batch will be better for having read this: http://www.seriouseats.com/2014/06/how-to-make-the-best-sorbet.html?ref=sidebar

Fresh Strawberry Sorbet
Servings: 6

Ingredients

2 cups water
1 cup sugar

1 quart strawberries, hulled
1/3 cup fresh orange juice
1/3 cup fresh lemon juice

Preparation

Stir 2 cups water and sugar in heavy medium saucepan over high heat until sugar dissolves. Boil 5 minutes.

Working in batches, puree strawberries in food processor until smooth. Add strawberry puree and orange and lemon juices to sugar syrup; stir to blend. Cover and refrigerate until cold, about 2 hours.

Process strawberry mixture in ice cream maker according to manufacturer’s instructions or place mixture in shallow container and freeze, stirring every hour until set, about 6 hours.

Do ahead: Can be made 3 days ahead. Cover and freeze in airtight container. If sorbet is frozen solid, place in refrigerator for 15 minutes to soften.

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One thought on “Fresh Strawberry Sorbet

  1. Pingback: The FBC Weekly News for July 28, 2014 | Food Bloggers of Canada

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