Strawberry Sorbet

July 5, 2010

Hello dear readers. I meant to post this recipe for you yesterday but the day just got away from me! I hope those here in the US had a wonderful 4th of July. We had a relaxing day at home enjoying the company of my in-laws.  We spent time visiting, eating good food, and playing board games. Which is actually what we do at least once a month with them! After they left, we got our five year old out of bed (the little turkey was still awake anyway) and we enjoyed watching some fireworks with her out of our living room window. Fireworks from the comfort of home are pretty nice! No mosquitos….and my 3 year old and 1 year old managed to sleep right through them!

Now, about this sorbet! I actually made this a couple of weeks ago when visiting my parents farm. I didn’t mean to withhold it from you for long! It is as really yummy and simple to make…always good criteria for a recipe. It also comes from the fabulous David Lebovitz so you really can’t go wrong there. It would be great to make on a hot day because it is super refreshing! The fresh strawberries really shine in this recipe, the strawberry flavor is amazing.

recipe from The Perfect Scoop

Strawberry Sorbet

  • 1 pound fresh strawberries, rinsed & hulled
  • 3/4 cup sugar
  • 1 tsp freshly squeezed lemon juice
  • pinch of salt

Slice the strawberries and toss them in a medium bowl with the sugar, stirring until the sugar begins to dissolve. Cover and let stand for 1 hour, stirring occasionally. Purée the strawberries and their liquid with the lemon juice and salt in a blender or food processor until smooth.

Press the mixture through a strainer to remove seeds. This step could be omitted if you wish. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

See, easy!!



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