Strawberry Sorbet

A friend was having a special (30th birthday) and I wanted to make him a special treat. He is a non-chocolate lover (I guess it takes all kinds in this world! haha), but loves fruit, so I wanted to make him some sorbet. After searching my blog, I realized I had never included my berry sorbet recipe! Shocker! I have strawberry lemonade, which is also good, but not straight sorbet (which I have made often). Like all of my frozen ice cream/sorbet recipes, it has a bit of alcohol to keep it softer, but not enough for you to really notice or be bothered. You can add a bit more, and I will sometimes use flavored alcohol to coordinate with the flavors of the dessert. (Coconut rum with mango sorbet, for example.)

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If you’re wondering where the recipe is for the granita….wait for it. It’s coming!

You can use any berries with this recipe. I like raspberry a lot, too. You might need to adjust the sugar depending on the sweetness of your fruit. Taste as you go. The recipe is a combination of ideas and ingredients from both Molly Moon and America’s Test Kitchen. You can make sorbet with the same process, changing the amounts of sugar/etc. with your tastebuds. Sometimes I just process everything together, and not use heat, but I think the heat creates a slightly smoother finish because the sugar gets dissolved. You can strain out seeds, but I never have much luck and am fine having them in there (it lets you know it’s real fruit!).

Directions for Strawberry Sorbet

  • 3 cups berries (frozen are fine, use strawberries for strawberry sorbet, obviously)
  • 1 cup sugar
  • Pinch salt
  • 1/2 cup water
  • 1 Tablespoon lemon juice
  • 1-2 Tablespoons vodka

Heat in a small saucepan the sugar and water until the sugar is dissolved and the mixture is smooth.

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Add the salt and lemon juice. With a food processor, process the berries until almost smooth.

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Pour in the liquid mixture and pulse until it is like a smoothie.

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Stir in the vodka, then pour the mixture into a bowl and chill for at least an hour (a few hours if using non-frozen berries). Churn in the ice cream maker according to its directions and then pour into a freezer container to become firm (about 3-4 hours).

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Directions for Strawberry Sorbet (without pictures)

  • 3 cups berries (frozen are fine, use strawberries for strawberry sorbet, obviously)
  • 1 cup sugar
  • Pinch salt
  • 1/2 cup water
  • 1 Tablespoon lemon juice
  • 1-2 Tablespoons vodka

Heat in a small saucepan the sugar and water until the sugar is dissolved and the mixture is smooth. Add the salt and lemon juice. With a food processor, process the berries until almost smooth. Pour in the liquid mixture and pulse until it is like a smoothie. Stir in the vodka, then pour the mixture into a bowl and chill for at least an hour (a few hours if using non-frozen berries). Churn in the ice cream maker according to its directions and then pour into a freezer container to become firm (about 3-4 hours).

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3 thoughts on “Strawberry Sorbet

  1. Pingback: Strawberry Ice Cream | fudgingahead

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