Simply Strawberry Sorbet
Serves: 5
Carolyne Schoen
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Make the simple syrup: In a saucepan over medium heat, combine the sugar, water, and salt
2
Cook, stirring, until the sugar and salt have dissolved, about 3 minutes
3
Let cool for 15 minutes
4
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)
5
If desired, strain through a fine-mesh sieve for a smoother texture
6
Cover and refrigerate until chilled, at least 4 hours or overnight
7
Churn in an ice cream maker according to the manufacturer's directions
8
Add the egg white, if using, during the last 2 to 3 minutes of churning
9
If making the ice cream cake , immediately pack into the pan
10
Or store, tightly covered, in the freezer
11
Make the simple syrup: In a saucepan over medium heat, combine the sugar, water, and salt
12
Cook, stirring, until the sugar and salt have dissolved, about 3 minutes
13
Let cool for 15 minutes
14
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)
15
If desired, strain through a fine-mesh sieve for a smoother texture
16
Cover and refrigerate until chilled, at least 4 hours or overnight
17
Churn in an ice cream maker according to the manufacturer's directions
18
Add the egg white, if using, during the last 2 to 3 minutes of churning
19
If making the ice cream cake , immediately pack into the pan
20
Or store, tightly covered, in the freezer
21
Variation: Strawberry-passion fruit sorbet: Cut 7 passion fruits in half and scoop the pulp and seeds into a blender
22
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
23
Measure out 6 tablespoons of this purée and combine with the strawberries, syrup, and lemon juice in a blender as directed above
24
Cut 7 passion fruits in half and scoop the pulp and seeds into a blender
25
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
26
Measure out 6 tablespoons of this purée and combine with the strawberries, syrup, and lemon juice in a blender as directed above