We seem to have enjoyed 3 days of Spring around here and headed straight into Summer. The past two days have hit high 80s and it’s definitely Summer weather. And right along with the high temps, I needed a cold Summer treat. This is perfect for a hot day. 4 ingredients. That’s it. And one of them is water, so I don’t even know if you can count that as an ingredient. Very easy to do and you won’t be disappointed. This is amazing. So cold and light and completely refreshing. And the color! Wow. It is the most vibrant red you can imagine. It isn’t strawberry season yet in PA, so I used frozen strawberries. I don’t think you would ever guess though. This tastes like Summer. I will be making this all summer long and I can’t wait to try other flavors. I’ll let you know how they turn out.
Recipe: Strawberry Sorbet
(from Joy of Baking)
2/3 c. water
2/3 c. granulated sugar
5 c. or 2 lbs. fresh or frozen, unsweetened strawberries (thawed if frozen)
2 Tbsp. fresh squeezed lemon juice
Place the sugar and water in a small saucepan, over low heat, and stir until the sugar is completely dissolved, about 3-5 minutes. Boil the mixture for 1 minute, then remove from heat. Pour the sugar syrup into a heatproof container and place in the refrigerator until completely chilled.
Place the strawberries in a food processor and pulse until strawberries are pureed. If using frozen berries, be sure they are thawed prior to this step. Transfer to a large bowl and add lemon juice. Refrigerate until the berries are thoroughly chilled.
Once the simple syrup and pureed strawberries are chilled, combine the mixtures. Pour into a stainless steel bowl or pan and place in freezer. When sorbet is completely frozen (in 3-4 hours), remove from freezer and let stand at room temperature until partially thawed. Transfer sorbet to food processor and process to break up the large ice crystals that have formed in the sorbet. This will give sorbet a fluffy texture. Place sorbet back in container and refreeze.