Strawberry Sorbet

 

Strawberry Sorbet
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".
Prepared and Photographed by:
Recipe Source: Adapted from Joy of Baking
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ⅓ cup of sugar
  • ⅓ cup of water
  • 2 cups of fresh strawberries
  • juice from 1 lemon
Instructions
  1. Put the sugar and water in a small pot, bring to a boil
  2. Take off the heat, set it aside, allow to cool
  3. Puree the strawberries in a food processor
  4. In a large bowl put the strawberry puree and mix it with the cooled syrup and lemon juice
  5. Put the mixture in the fridge for one hour to cool
  6. Remove from the fridge and put the mixture in the ice-cream maker bowl
  7. Freeze following the manufacturer instructions
  8. 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!

 

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