This past week, I was STILL looking for ways to use up the strawberries hubby and I got when we went strawberry picking. I received several suggestions, but I think it was Susan who suggested that I make strawberry sorbet. Since it had been on the hot side all week, I decided to go for it, and I’m so glad I did! I was surprised by how just a few ingredients produced so much flavor. If you have an ice cream maker, try this over the weekend – you won’t regret it!
- 1 quart chopped strawberries
- 1 cup water
- 1 cup sugar
- 2 Tbsp lime juice
- 1/4 tsp salt
- 2 tsp lime zest
- 1/4 cup agave
First, mix together the water and sugar in a saucepan, and boil over medium heat. Once boiling, reduce the heat and allow the sugar to dissolve completely. Remove the mixture from the heat and let it cool for a bit.
Chop up the strawberries, just to make it a little easier on your food processor.
Using your zester, get the 2 tsp zest from a lime.
Squeeze the lime to get the 2 Tbsp juice. Purée the strawberries, lime juice, and lime zest in your food processor.
Combine the sugar mix, strawberry mix, and agave. (No, I didn’t strain out the strawberry seeds, because I like it that way. I’m weird like that.) Pour the mixture into your ice cream maker, and then churn according to the directions for the type of ice cream maker you have; it took about a half hour for my Cuisinart to do the job. Here’s what it looked like fresh out of the ice cream maker:
Place in a container in the freezer to firm up. Makes about 1 quart of sorbet.
Categories: desserts & sweets