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Strawberry Sorbet
I made the Serious Eats Strawberry Sorbet recipe, and I’d like to share it with you.
I didn’t follow the recipe exactly, so I note here what I did:
Strawberry Sorbet
You’ll need an ice cream maker of some sort. I use the Cuisenart one with the frozen tub. Put the churning bucket in the freezer, the coldest part if it’s not too difficult, at least a day ahead of time. Also chill the finished sorbet storage container in the freezer.
You’ll also need a blender to make the puree. I use my Vitamix, because that’s what I have. A food processor would probably also work, but in batches.
Ingredients
- 2 lbs (recipe called for 2.25 lbs) of the best freshest strawberries you can get your hands on.
- 1 C sugar
- 2 t lemon juice
- 3/4 t salt (I used kosher, Diamond Crystal)
Method
- Clean and remove the tops of the strawberries. Just put them in the blender jar and blend until pureed, about a minute.
- Add the sugar, and blend for 30 more seconds to incorporate.
- Add some of the lemon juice, and some of the salt. Blend and taste, and adjust as necessary. I added all of it, and it was great in the finished product.
- Pass through a fine mesh strainer to get any seeds or other pulpy bits out of there. Flavor and texture are the stars of the sorbet show.
- Chill for several hours in the coldest part of your fridge.
- Churn according to manufacturers instructions. It ended up taking about 13 minutes for my batch.
- Freeze for a few hours to ensure fully set before serving.
Oh man is it good.
I also finally realized that sorbet is basically just jam that isn’t cooked. It’s frozen instead.
Email me your favorite sorbet combos.
Posted: in Culinaria.
Tags: dessert; repeats; ice-cream.
Related: repeats Spanish Potato Chickpea Stew.
Back references: none.