Wednesday, May 8, 2013

Strawberry Sorbet

It's about time.

It's about time that the snow melted. It's about time that green grass peaked through and the sun started shining. It's about time that the temperature rose above freezing.

It's about time for frozen desserts.

I know that hasn't stopped me from sharing ice cream with you (here, and here, and here). But now that strawberries are coming out to play, I can share this gem with you.

This may be one of the simplest frozen treats you will ever make. Loads of fresh strawberries get whirled together with sugar and lemon juice, chilled, and churned.

You can strain the seeds out-- I think that leaving them in screams summer. And it's about time.

Strawberry Sorbet

Adapted from Serious Eats 

3 pounds fresh strawberries, washed and sliced
1 cup granulated sugar
1 tbsp lemon juice
1/2 tsp salt

In a blender, combine all ingredients. Puree until smooth. Chill for an hour, pour into ice cream maker, and churn according to manufacturer's instructions. Transfer to a container and freeze until hardened (approx 2 hours).

No comments:

Post a Comment