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.
Put the berries in the food processor and pour the sugar syrup over them. Process until the mixture is smooth.
Pour it directly into your ice cream freezer and freeze following the directions for your unit.
Spoon the sorbet into a container and put it in the freezer for an hour so it can ripen and firm up more.
While the sorbet is in the freezer, make the strawberry fan garnish:
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.
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.)
One year ago: The Care & Keeping of Strawberries