Introduction: Sorbets, also known as ices, have a softer consistency than sherbets (which contain milk or cream and sometimes eggs). Fruit sorbets are wonderfully light and refreshing, with a grainy consistency, and they only require mixing together and freezing fruit, water, sugar, and lemon juice. Introduction: Sorbets, also known as ices, have a softer consistency than sherbets (which contain milk or cream and sometimes eggs). Fruit sorbets are wonderfully light and refreshing, with a grainy consistency, and they only require mixing together and freezing fruit, water, sugar, and lemon juice. Read more at "Joy of Baking".
Ingredients
⅓ cup of sugar
⅓ cup of water
2 cups of fresh strawberries
juice from 1 lemon
Instructions
Put the sugar and water in a small pot, bring to a boil
Take off the heat, set it aside, allow to cool
Puree the strawberries in a food processor
In a large bowl put the strawberry puree and mix it with the cooled syrup and lemon juice
Put the mixture in the fridge for one hour to cool
Remove from the fridge and put the mixture in the ice-cream maker bowl
Freeze following the manufacturer instructions
Remove the sorbet from the ice-cream bowl , put it in an air tight container and place it in the freezer for a few hours. When the sorbet is completely frozen (3 to 4 hours), remove from freezer and let stand at room temperature until partially thawed. Transfer the partially thawed sorbet to the food processor, and process to break up the large ice crystals that have formed on the sorbet. Place the sorbet back into the pan and refreeze for at least three hours, and up to several days. Incredibly refreshing. Enjoy!
Recipe by Claudia's Home Cooking at http://www.claudiashomecooking.com/strawberry-sorbet/