Monday, September 12, 2011

Fresh Strawberry Sorbet

Oh gracious, have you been sick too? I am so utterly delighted we are finally coming out of it. It must be this sorbet that did the trick- I am convinced. It's so lusciously strawberryish (go figure) and sweet, yet soft on your tummy and soothing on your throat- I might have to fake sick more often to justify making this stuff.

As I was eating it, my mind went haywire thinking of all the possibilities with this extremely simple method of sorbet- making: you could exchange nearly any fruit for the strawberries and still come out with the greatest grins on your face and alternatively, if you own popsicle molds, this sorbet base would offer wonderful homemade popsicles for your little nugget toddlers.

If you are the kind of folk who buys their jellies/jams without the seeds, I would probably suggest you strain the base liquid after blending it to rid of all the seeds. Personally, I found them rustic and natural tasting, so they fit my affinity fine.

Don't eat all the strawberries while they are macerating in their juices! Trust me, it will tempt even the most controlled of fools. ENJOY!

Strawberry Sorbet

1 lb of strawberries, rinsed and hulled (isn’t that just a great word??)

¾ cup sugar

1 tsp freshly squeezed lemon juice

Tiniest pinch of salt

Slice the strawberries and combine them in a stainless steel bowl with sugar. Allow them to *macerate for about an hour. After that hour, pour the strawberries and all the juices into a blender and puree this until completely smooth. Add the salt, and pour this mixture into your ice cream freezer (aka, ice cream maker). Freeze until sorbet-like. Eat immediately. You won’t have leftovers, so no worries about storage!

*macerate: fancy pants talk for “marinate”- it tends to deal with things sweet- allowing them to soften or break up…. And in this case, we are allowing the strawberries to release their juices with the sugar, creating something extraordinary!

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