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!
Measure the sugar.
Add it to the water.
Boil the mixture for 5 minutes. You have made simple syrup!
Get a quart of strawberries, hull them and cut them into pieces.
Blitz the strawberries in a food processor.
Then strain them to remove the seeds.
Oranges and lemons.
Strain these juices too.
Strawberries, orange juice and lemon juice. Into the refrigerator for 2 hours.
Follow the directions for your ice cream maker (or those below if you don’t have an ice cream maker).
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
2 cups water
1 cup sugar
1 quart strawberries, hulled
1/3 cup fresh orange juice
1/3 cup fresh lemon juice
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.