While I do love the creamy tang of Strawberry Ice Cream, the pure and crisp bite of this berry shines even brighter as a sorbet. When in this icy form, it is beautifully bright red and is wonderfully sweet, with just a little bit of stickiness at the end. It is such a fresh fruity nectar, that when I eat this, I sometimes wonder: “this is how a hummingbird must feel.” Oh, and it pairs quite well with a glass of champagne. Cheers!
Equipment needed: Ice Cream Maker, Blender
1 pound (2 pints) strawberries
1 cup sugar
1 cup water
1. Make a Simple Syrup: in a small saucepan, dissolve the sugar into the water, bring to a boil, and then allow to cool.
2. Hull and slice the strawberries, then purée in a blender or food processor until smooth.
3. In a large bowl, stir together the purée and simple syrup. Refrigerate until well chilled, then freeze in an ice-cream maker according to the manufacturer directions.
4. Wasn’t that easy? Now go eat!
* Feel free to change the ratio of simple syrup to puree. One pound of strawberries will yield about 1.5 – 2 cups of purée. As a general rule-of-thumb, I use 3/4 cup simple syrup per cup of purée.
* For an extra citrus kick, add 2 tablespoons of orange or lemon juice.
* For an even bigger kick, add 2 tables spoons of Grand Marnier!
I'm Not A Cook 