May 4, 2012

Strawberry Sorbet

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Fresh Strawberry sorbet.  Made without an ice cream maker.

 

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Strawberry knob farms plants are loaded with berries.  They were all very ripe and had to go in the freezer or have something done with them right away. There was no let them sit around to ripen option with this  bunch of berries. It was more of a race with the fruit flies. This strawberry sorbet was definitely the winner!

 

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In a pan add water,

 

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and sugar.

 

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bring to a boil. Simmer for 5 minutes, without stirring Then let cool.

 

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chop up the strawberries in a blender, food processor or your vintage 1980s vitamix.

 

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It’s ok to leave some chunks.

 

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juice of 1 or 2 lemons.

 

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Pour into a pan the strawberries,

 

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syrup,

 

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and lemon juice.

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You could mix this in a bowl but I just didn’t want to wash another bowl so I mixed it in the pan.

 

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Place in the freezer for an hour or so until partially frozen.

 

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After about 2 hours pull it out and stir/scrape it. Then return to the freezer.

 

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Do this a couple of times.

 

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Scoop into dishes and serve or store in the freezer for later.

 

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Fresh Freezer Strawberry Sorbet

Modified ever so slightly From King Arthur Flour

  • 1 cup water
  • 3/4 cup sugar
  • 2 -4 cups strawberries
  • 1/3 cup freshly squeezed lemon juice

Combine the water and sugar in a. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat,  and let cool.

Chop up the strawberries in a blender, food processor or vitamix. blend until fairly smooth, but not puréed.

Pour into a shallow pan; an 8" x 13" pan the strawberry mixture, syrup and lemon juice, mix in pan with a spatula or something.

Place the pan in the freezer. There's no need to cover it.

After 2 hours, use a fork to stir it around, bringing the frozen edges into the center. Return to the freezer.

Continue to stir every hour or so, until the sorbet is nearly as firm as you like. Place in a bowl, cover, and return to the freezer.

Sorbet should be ready to serve about 4 to 6 hours after you first put it into the freezer. Waiting a couple of hours beyond that will solidify it beyond scoopable. To serve beyond that window, allow sorbet to soften slightly at room temperature; this will only take about 10 minutes. Scoop into dishes and serve.


1 comments:

Ellen Patry said...

Yummy looking ! Seems easy as pie (well easier than pie) too. 

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