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by Heather Harris Brady

We’re in the deep red heart of strawberry season here and it’s glorious I tell you, glorious. While I bow to no one in my love of shortcake there are days when it’s just too hot to turn on the oven. On those days I turn to this sorbet instead. While you can make it with a blender and the old metal-bowl-freezer-stir method, if you have a food processor and an ice cream freezer it only takes a few minutes of effort. I’m including a pineapple variation below as well, plus a garnish. If the adults have had a long week, serve this with a shot of rum to drizzle over the top. Bam – instant daiquiri.

Fresh Strawberry Sorbet, Makes four generous servings

  • One quart fresh local strawberries, cleaned (reserve a few for garnish)
  • 2/3 c. sugar
  • 1/3 c. water

Pineapple Sorbet Variation: Substitute one whole cored and peeled fresh pineapple for strawberries and proceed with the recipe.

Bring the sugar and water to a boil, stir until all the sugar is dissolved. Set aside to cool to lukewarm.

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Put the berries in the food processor and pour the sugar syrup over them. Process until the mixture is smooth.

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Pour it directly into your ice cream freezer and freeze following the directions for your unit.

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Spoon the sorbet into a container and put it in the freezer for an hour so it can ripen and firm up more.

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While the sorbet is in the freezer, make the strawberry fan garnish:

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Cut four or five thin slices down each strawberry, stopping just short of the top. Then press on the stem area to fan them out.

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Scoop the sorbet into serving dishes. Garnish each with a strawberry fan and a mint leaf if you like. (This is pineapple mint from my patch in the yard.)

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One year ago: The Care & Keeping of Strawberries

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