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Strawberry
Sorbet
This recipe is for strawberry sorbet, but could also
be used for other fruit. You may want to adjust the amount of sugar depending
on the sweetness of the fruit. An ice cream maker is not required, but a metal
pan for freezing is helpful as the sorbet will freeze more
quickly.
-
1/3 cup (80 ml) sugar
- 1/3 cup (80 ml) water
- 2 1/2 cups (600 ml)
frozen or fresh strawberries
- 1 tbsp (15 ml) lemon
juice
Mix the sugar and water in a saucepan and bring to a
boil, stirring constantly, until the sugar has disolved. This makes a simple
syrup. Remove from the heat and after a few minutes, place in the refrigerator
until it is completely chilled.
Place the fresh or defrosted strawberries in a food
processor and purée them. Add the lemon juice and place in the
refrigerator until it is also completely chilled.
When the simple syrup and
puréed strawberries are chilled, combine them, mixing well and transfer
to a metal container. Cover with plastic wrap and place in the freezer for at
least four hours.
When the sorbet is completely frozen, remove from the
freezer and allow to stand at room temperature for about 15 minutes. Place back
in the food processor and process to break upt the ice crystals. Cover the
sorbet and place back in the freezer to refreeze
completely.
Note, you may have to do this twice to completely
break the ice crystals and give the sorbet a nice fluffy
texture.
Makes about 3 cups (720 ml).
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