Tuesday, June 15, 2010
Strawberry Sorbet from Epicurious.com
Anyway, some of my earliest cooking experiments originated in that kitchen. I remember being inspired to make my own version of sherbet, from a magazine recipe. It didn't require an ice cream maker; you just combined ingredients and set the container in the freezer. This recipe from Epicurious.com reminds me of that time. I love sorbet, and no ice cream maker is required here, either. According to the recipe, "The sorbet can be processed in an ice cream maker or simply frozen in a shallow container (a 13x9-inch metal or glass baking pan works best)."
* 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. (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.)
One year ago today: Lake George Wedding
Recipe credit: http://www.epicurious.com/recipes/food/views/Fresh-Strawberry-Sorbet-108471
Photo image: http://img4.sunset.com/i/2007/04/strawberry-sorbet-m.jpg