Friday, November 7, 2014

Strawberry sorbet

Few sorbets are as refreshing as this light and summery version.

* Makes about 1 3/4 pints
  • 1 cup vanilla sugar syrup
  • 2 tbsp. lemon or lime juice
  • juice and zest of 1 orange
  • 3 1/2 cups fresh, hulled strawberries
Combine the sugar syrup, citrus juices, and orange zest. Chill.

Purée and strain the strawberries, and mix with the cold syrup. Pour into an ice cream maker and process according to the manufacturer’s instructions, or pour into a freezer container and freeze using the hand-mixing method.

When the sorbet is firm, freeze it in a freezer container for 15 to 20 minutes or until ready to serve. If necessary, remove it from the freezer 5 to 10 minutes before serving to soften.

This sorbet can be frozen for up to 1 month, but it is best eaten as soon as possible.

Variations:
  • Strawberry & drambuie sorbet
Replace the orange juice of the basic recipe with Drambuie and the orange zest with 2 tablespoons chopped fresh lemon balm.
  • Strawberry sorbet with balsamic vinegar & chile
Prepare the basic recipe, substituting a chile-flavored syrup for the vanilla syrup and balsamic vinegar for the lemon or lime juice.
  • Strawberry sorbet with marmalade ripple
Prepare the basic recipe. When transferring the sorbet to the freezer container for its final freezing, add 4 to 5 tablespoons softened, fine-shred marmalade. Don’t stir it through very much, but let it freeze briefly so it will ripple when you scoop out the sorbet.
  • Strawberry & blackberry sorbet
Prepare the basic recipe, replacing half the strawberries with the same quantity of blackberries.