Wednesday, June 16, 2010
Our farmers market carries strawberries about 6 months out of the year, so it's high time that I figured out some recipes to use them. I find that it's hard to improve upon fresh strawberries, but sorbet is one way to make a good thing great. Strawberry sorbet is one flavor everyone can agree on and was an easy choice for my first sorbet - cherry and nectarine hopefully will be just around the corner.
Fresh sorbet has so much flavor that you won't even miss the fat. John and I were both amazed by how "creamy" the sorbet actually tasted, which I attribute to its freshness and to straining out the seeds. If you leave in the seeds your job will be easier, but it obviously won't have the same texture.
So here's to a dessert you can make with minimal effort and eat with minimal guilt. Make sure you use sweet and ripe strawberries. Unless you live in California, that means you probably only have a two-month window, so hop to it!
From The Perfect Scoop by David Lebovitz
1 pound (450 g) fresh strawberries
3/4 cup (150 g) sugar
1 teaspoon fresh lemon juice
Pinch of salt
Remove the stems from the strawberries and slice. Toss the strawberries with 3/4 cup sugar until the sugar begins to dissolve. Cover and let stand for an hour, stirring occasionally.
Pour the strawberry mixture into a blender and add in 1 teaspoon fresh lemon juice and a pinch of salt. Blend until smooth. If you want extra smooth sorbet, press the mixture through a strainer to remove the seeds. Chill the mixture in the fridge and then freeze in your ice cream maker according to the machine's directions.