My normal feeling is that strawberries are best suited to ice cream and raspberries are best suited to sorbet.
But sometimes, especially on hot days, it’s nice to make a sweet and refreshing strawberry sorbet. I first made this Strawberry Sorbet by request for a friend’s birthday.
It’s a simple recipe:
- 900 g strawberries (2 pounds)
- 410 g sugar
- 410 ml water
- 1/3 lemon
Dissolve the sugar into near boiling water, stirring until the syrup is clear. Set aside to cool.
Wash the strawberries. Cut off the leaves and dice the strawberries into a large bowl. You should have about 800g of strawberries after removing the leaves.
Blend the strawberries until you have a smooth puree.
Press the strawberry puree through a sieve into another large bowl. Using a large spoon or spatula, you should be able to squeeze all the puree through, leaving behind the small seeds.
Juice a third of a lemon.
Combine the strawberry puree, lemon juice and syrup and mix well.
Transfer to your ice cream machine and crank. Since this is a sorbet, it will take longer to crank than normal and won't get too hard. Once you've reached the peak firmness (about 20-30mins), transfer the sorbet to the freezer and let it firm up for a couple hours. Or eat it soft serve straight out of the machine!
I made less sugar syrup than normal knowing I did not want this to be too sweet.
It was delicious, not to sweet, and with great strawberry flavour.
Still, I typically prefer strawberries as an ice cream.