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Saturday, June 30, 2007

Strawberry Sorbet

A strong muscle bound blender is required if you make this sorbet with frozen fruit. An ice cream maker is required to make this sorbet with fresh fruit.

Simple Syrup

2 cups sugar (500 mL)
1 cup water (250 mL)

In a medium saucepan over high heat, cook sugar and water stirring constantly, until sugar dissolves and mixture reaches a full rolling boil. Immediately remove from heat and cool to room temperature. If the syrup is left to boil you will be on the road to caramel. Store the syrup in the fridge to cool. Simple right?

A lighter (less sugar) syrup intensifies the fruit taste but will yield a grainier sorbet and a heavier (more sugar) syrup yields a sweeter smoother sorbet.

Strawberry Sorbet

2 cups of individually frozen strawberries (1/2 liter or 12 oz/750g)
1 cup simple syrup, cooled (250 mL)
Juice of ½ lemon

Pour everything in blender and whiz until smooth. If you don’t have a strong blender that can crush ice cubes, use fresh strawberries and puree the ingredients in the blender before transferring to an ice cream maker.

Serves 5-6 people. The portions are small because the taste is intense, especially if you substitute raspberries. Round out the flavour and presentation with a top quality French vanilla ice cream, whipped cream or creme anglaise.

....What about other fruit?

Use fruit that is in peak season or fruit that has been frozen at its peak. It will make the difference between a good sorbet and a great sorbet that has people moaning at the table. Blueberries are fantastic. Raspberries taste amazing but you have to strain out most of the seeds. Any fruit that yields a good deal of pulp when pureed will work. But the fruit must be ripe and tasty.

1 comment:

Thistlemoon said...

This sounds wonderful and very refreshing for summer!

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