Monday, 04 June 2012
I have a strawberry related joke!
Why did the strawberry cry?
Because it was stuck in a jam!
[womp womp womp...]
Okay. Strawberry sorbet! You know the weather must be getting really nice for me to be making sorbet. In the past few weeks, I’ve had three go’s at a variety of strawberry related sorbets. They included…
- Sugar free strawberry sorbet: What a DUMB idea. Let me tell you- pureed strawberries mixed with orange juice and churned in an ice cream maker is not enough to satisfy even the most sugar-adverse person to walk this earth (aka my co-worker Roy). That thing was just tart! I’d liken it to a Warhead, but that would be exaggeration. However, to my credit, we were trying to make it Daniel Fast friendly (no sweeteners allowed). In retrospect, adding something like honey or even maple syrup would have made it taste better! It’s okay, Mark ate it all anyway, and then got a terrible stomach ache because of how sour it was.
- Strawberry Margarita sorbet: What a MISS! First off, the Tequila somehow all settled to the bottom of the canister. But I admit it. The rest of it was my fault. First, I was trying to be sugar conscious and halved the amount of sugar. NOT a good idea considering the majority of the mix was made from lime and lemon. Second, I had roughly half the amount of strawberries the recipe called for and thought, hey, what the heck! The result? Even more tart sorbet. Will make a note to self to use a sufficient amount of strawberries to balance out the sourness next time. Sorry, LG people!
- REGULAR PLAIN OLE BORING STRAWBERRY SORBET: Success! So I present to you, another mundane recipe for strawberry sorbet. I recently got a membership to Costco and since then, nearly every week, I buy in bulk their $7.89 strawberries. The problem is, there’s way too many. That’s why I’ve been making all of these strawberry stuff..
Anyway, this recipe is like most others. You take a pound of strawberries, add some sugar, water, and lemon. Puree all that and BABOOM! You have the makings of a very tasty treat. Well, you do need an ice cream maker though. There’s not much else to say about strawberry sorbet that hasn’t already yet been said by the millions out there who have made it at home.
So the lesson? This sorbet is best eaten a few hours after churning. If need be, transfer it into another container and freeze. I feel like that’s common sense, but clearly I lack it. I figure I can’t possibly be the only person out there who lacks this, which is why I’m telling you not to do that, in case if you’re like me. You could also add some alcohol to prevent the sorbet from forming ice crystals.Strawberry Sorbet
- 1 lb of strawberries (rinsed and hulled)
- 1/2 cup of sugar (most recipes ask for 3/4, but I think that 1/2 is more than enough!)
- A squeeze of a lemon
- 2 teaspoons of vodka
This can’t possibly get any easier. Throw everything (YES, EVERYTHING) into a large bowl. Puree it. Dump it into the ice cream maker. Churn.
If you want to make your life more difficult you can strain the mixture to get rid of the seeds before you churn it.
And lastly, some of you may be wondering whether I’ve signed up for AAA yet. Well, the vodka is there to prevent the sorbet from forming ice crystals. Note that because I DID NOT add in the vodka in the sorbet photographed above, you can see ice crystals. But I promise you that I have done it many times in the past and you can’t taste the alcohol at all. Yes, it DOES prevent ice crystals. You also substitute the vodka for kirsh (fruit brandy), gin, and eau-de-vie (brandy).
READ MORE (with more delicious photos!) at SAVORY-BITES