PostHeaderIcon Strawberry Sorbet

People frequently ask me what my cravings have been so far this pregnancy. I never really know how to answer that question since I haven’t had a lot of weird pregnancy cravings (yet, that is). However, I have been eating fruit like it’s going out of style – so I think that’s my biggest craving so far. Watermelon, strawberries, or any other type of fruit I can get my little paws on I’ll eat!

Now who wouldn’t crave these? :)

The moment I saw these strawberries at the store I knew I needed to make something with them….so that’s exactly what I did! After snacking on them I decided to make strawberry sorbet (along with this strawberry cake). I purchased an ice cream maker last summer and I couldn’t be happier with it! Since it has been on a brief hiatus in our closet over the winter I was very excited to bring it out to celebrate the warmer weather. I made this strawberry sorbet a couple times last year and I was glad to bring it back in our ice cream/sorbet rotation! The recipe recommends straining the seeds but I skipped that step. I love the texture the seeds add to the sorbet! By the way, if you are looking for additional ice cream/sorbet recipes I highly recommend The Perfect Scoop by David Lebovitz.

Strawberry Sorbet

Makes about 3 cups
1 lb. fresh strawberries, rinsed and hulled
3/4 cup sugar
1 teaspoon kirsch (optional)
1 teaspoon freshly squeezed lemon juice
Pinch of salt

Slice the strawberries and toss them in a medium bowl with the sugar and kirsch, if using, stirring until the sugar begins to dissolve.  Cover and let stand for 1 hour, stirring every so often.

Puree the strawberries and their liquid with the lemon juice and salt in a blender or food processor until smooth.  Press the mixture through a strainer to remove the seeds if you wish.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Source: The Perfect Scoop by David Lebovitz


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