Monday, July 23, 2012

Homemade Strawberry Sorbet

The strawberries from our local farmers market have been so incredible that I couldn't resist making this delicious sorbet. 

I thankfully have an electric ice cream maker which made this dessert more desirable. If you have an ice cream maker that you have to crank yourself, this recipe is possible, but it may make you swear off your ice cream maker forever. 

When my brother and I were younger our mom taught us how to make ice cream. We both thought it was great until we were stuck in the kitchen turning the handle for the ice cream maker around and around again for more than 30 minutes. Our ice cream never fully set or froze right, and it ended up being a complete mess (but pretty good milkshakes). I just don't have the mental toughness you need for a hand crank ice cream maker. 

4 cups strawberries, hulled and sliced
1 cup water
1 cup fresh orange juice plus the zest (because oranges are not in season where I live I used fresh squeezed orange juice and zest from an orange that didn't taste very good, but the zest was good)
1/2 cup sugar


1. Prepare your strawberries
2. Place water, orange juice, and sugar in a saucepan and bring it to a boil until the sugar fully dissolves (mine dissolved fully before it came to a full boil)
3. Add the strawberries and zest

4. Let the mixture boil for 8 to 10 minutes

5. Use a hand blender to break down all of the berries and then pass the liquid through a fine mesh strainer.
6. Let it cool to room temperature before placing it in the refrigerator to chill.
7. Pour it into the ice cream maker and follow the manufacturer's instructions. 

By about 20 minutes my sorbet was starting to look like a really delicious slushie. 

I took mine out of the mixer after about 30 minutes, but I wish I had kept it in longer. Once it was in the freezer in a different container it finished freezing, making it a challenge to get out and a bit crystalized and crunchy to eat. I guess that means I will have to make it again.

Enjoy immediately.

And toss the rest in the freezer to be eaten after every meal for the next few days until none is left.

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