It’s impossible for me to pass on buying strawberries and blueberries when they’re in season and on sale. A great sale at my local supermarket found me bringing home a 2-lb. container of strawberries and a quart of blueberries a few days ago.
With the 4th of July on the horizon, I pondered my options. Hmm…a flag cake, a flag pie, a flag cobbler? Unfortunately, I ran out of time to take on a more labor-intensive baking project; but that didn’t mean giving up on a fabulous dessert. Enter strawberry sorbet!
If you’re lactose intolerant as I am, dairy-free sorbets are manna from heaven. In order for me to eat ice cream, I have to take a LactAid dairy supplement; but, even then, I have to be careful about how much I eat. No such problem with eating sorbet! I can indulge at will and eat as much of it as I want.
I don’t know why it took me so long to make a strawberry sorbet; but, now that I have, I’ll be making it all summer with my trusty ice cream churner. (See my note below if you don’t own an ice cream maker—and, if you don’t, why don’t you?!)
The sorbet is really easy–first, you make a simple sugar syrup by boiling sugar and water. Then you purée fresh (or frozen) strawberries with some fresh lemon juice and strain the strawberries to remove excess seeds. After that, you add the sugar syrup to the strawberries along with a little corn syrup. Chill the whole mixture and then throw it into your ice cream maker which does the rest of the work.
The resulting sorbet is nothing short of frantastic. On top of the sweet juicy strawberry flavor, it’s so light and refreshing. Absolutely perfect for these hot summer days!
To be perfectly honest, though, there is a downside to this sorbet. It’s next to impossible to stop eating it until it’s all gone. You’ve been warned!
One year ago: Cheesecake Lemon Bars
Two years ago: Lobster Corn Chowder
Three years ago: Jucy Lucy Burgers
Four years ago: 4th of July Parfait
Five years ago: Flag Cake
- 1 cup sugar
- 1 cup water
- 1/4 cup light corn syrup
- 1 quart fresh strawberries
- 1/4 cup freshly squeezed lemon juice or lime juice
Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool.
If you’re using frozen strawberries, thaw them enough that they’re not rock-hard; a few icy spots are OK.
If you’re using fresh strawberries, wash and trim off the hulls.
Place the strawberries and citrus juice in a food processor, and purée till completely smooth.
Press the purée through a fine-mesh strainer, to remove the seeds.
Make the sorbet according to the manufacturer’s directions for your ice cream maker (see my notes below*). The finished sorbet will be fairly soft; “ripen” it for a couple of hours in the freezer to firm it up, if desired.
Yield: about 1 quart sorbet
*Be sure that your ice cream tub is thoroughly chilled. I always put mine empty in the freezer overnight. Also, make sure that your sorbet ingredients are properly chilled in the refrigerator before processing them in the churner. The sorbet may not get to the proper texture before you freeze it. It will still taste just fine, but it may form ice crystals which will change the texture.
If you don’t have an ice cream maker, no problem! The original recipe on the King Arthur’s site also gives directions on how to make a simple freezer sorbet.
Source: A recipe from King Arthur Flour