Strawberry Sorbet Recipe With Picture

Strawberry Sorbet is a frozen blend of pureed strawberries and sugar with a light and refreshing taste and a soft yet slightly grainy consistency. Sorbet (pronounced Sor-BAY) is French for sherbet and is made from fresh fruit (juices/purees), sugar, water and sometimes lemon/lime juice. Do not confuse 'sorbet' with 'sherbet' which contain milk or cream, and sometimes eggs. Sorbets became very popular in the 19th and early 20th century when they were served as a palate cleanser between courses (called Intermezzo which means "in between the work"). Today they are sometimes served between courses but, more often than not, are served for dessert.

Sorbets have a softer consistency than sherbets and are sometimes known as 'ices'. Fruit sorbets are wonderfully light and refreshing, with a grainy consistency, and they only require mixing together and freezing fruit, water, sugar, and lemon juice. The water and sugar are combined to make a sugar syrup, which is chilled, and then added to pureed fruit. To save time you may want to make a large batch of sugar syrup and keep it on hand in the refrigerator. Either fresh or frozen strawberries can be used in this sorbet. Unfortunately, although the strawberries you buy at the local grocery store look beautiful, all shiny and red, they tend to lack sweetness and flavor. If you do not have access to a "you - pick" or farmer's market, your best bet is to use frozen unsweetened strawberries

Note: Sugar or simple syrups are a combination of sugar and water that is cooked over low heat until the sugar dissolves (and liquid is clear) and then boiled for about 1 minute. The density can vary from heavy (one part sugar to one part water), medium (one part sugar to two parts water), to light (one part sugar to three parts water) depending on how the sugar syrup is to be used. Sugar syrups are used to soak cakes and pastries (called a "soaking syrup" and a flavoring can be added such as extracts, juices or liqueurs), added to fondants to dilute them, used to poach fruit, as a glaze, added to frostings and sorbets, and used in confectionery.

Place the sugar and water in a small saucepan, over low heat, and stir until the sugar is completely dissolved (about 3-5 minutes). Boil the mixture for one minute then remove from heat. Pour the sugar syrup into a heatproof container, and place in the refrigerator until completely chilled (about an hour or so).

Meanwhile, thaw the strawberries and then place the thawed strawberries in a food processor and process until the strawberries are pureed. Transfer to a large bowl, add the lemon juice and liqueur (if using), and refrigerate until the mixture is thoroughly chilled. (If using fresh strawberries, puree the berries in the food processor, transfer to a large bowl, add the lemon juice and liqueur (if using), and place in the refrigerator until chilled.)

Once the simple syrup and pureed strawberries are completely chilled, combine the simple syrup with the pureed strawberries. Pour the mixture into a 8 inch (20 cm) or 9 inch (23 cm) stainless steel pan (sorbets will freeze faster in stainless steel), cover with plastic wrap, and place in the freezer. When the sorbet is completely frozen (3 to 4 hours), remove from freezer and let stand at room temperature until partially thawed. Transfer the partially thawed sorbet to the food processor, and process to break up the large ice crystals that have formed on the sorbet. (This step is what gives the sorbet its wonderful fluffy texture.) Place the sorbet back into the pan and refreeze for at least three hours, and up to several days.

Serves 6-8

Recipe:

2/3 cup (160 ml) water

2/3 cup (135 grams) granulated white sugar

5 cups or 2 pounds (1 kg) fresh or frozen unsweetened strawberries

2 tablespoons lemon juice

2 tablespoons Grand Marnier or other liqueur (optional)

Note: If you taste the sorbet after freezing and find the amount of sugar is not right, adjust the level of sugar by adding a little sugar syrup (too little sugar in sorbet) or water (too much sugar in sorbet) and then refreeze the sorbet. The sorbet is not affected by thawing and refreezing.

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