Thursday, July 13, 2006

Strawberry Sorbet

I bought some strawberries last weekend to make some ice cream. I was originally going to make this Buttermilk Sorbet with Strawberries, but the buttermilk expired before I could make it. :( So then I came across this recipe and made it instead. It was very, very simple. It's more of a sorbet, since it doesn't have any milk. It's pretty much just frozen strawberry puree mixed with simple syrup.

We LOVED it! Thank goodness, I was getting tired of being disappointed by my ice creams. It is very, very good. I didn't use all the high-quality crap the recipe tells you to use, though my strawberries and sugar were organic. Oh, and I didn't add the egg, but it was still a good texture. I will definitely make this again. I will also probably try the variation listed below (Strawberry Passion Fruit sorbet)

Simply Strawberry Sorbet
From Epicurious
Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey.

3/4 cup sugar
6 tablespoons water, preferably spring water
1/4 teaspoon salt
3 pints (about 1 1/2 pounds or 6 cups) fresh-picked strawberries, preferably organic, rinsed, patted dry, and hulled
3 tablespoons freshly squeezed lemon juice
1 large egg white, preferably farm-fresh (optional)

Make the simple syrup: In a saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes.

In a blender, purée the strawberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.

Churn in an ice cream maker according to the manufacturer's directions. Add the egg white, if using, during the last 2 to 3 minutes of churning. If making the ice cream cake, immediately pack into the pan. Or store, tightly covered, in the freezer.

Variation: Strawberry-passion fruit sorbet:
Cut 7 passion fruits in half and scoop the pulp and seeds into a blender. Blend for 20 seconds, then pass through a fine-mesh strainer into a small bowl, pushing on the solids with back of a wooden spoon. Measure out 6 tablespoons of this purée and combine with the strawberries, syrup, and lemon juice in a blender as directed above.

Yield: 1 quart

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