May 31, 2010

Strawberry Sorbet + Sherbert

steeping the mint in strawberry juice
 
I love the summertime because the fruit is so very delicious that you don't need to cook anything at all to make excellent ice creams. Last week I made two strawberry ice creams.  Rather...a sherbert and a sorbet. Below are the two easy-as-pie recipes.  And, I promise you, they taste wonderful.

Strawberry-Creme Fraiche Sherbert

Hull and quarter 3-4 cups strawberries.  Sprinkle over them 3/4 cup of sugar (less if very sweet and ripe) and the juice of one lemon.  Let sit for 1 hour at room temperature (I actually put mine in the sunshine--you want these to be super ripe and juicy).  This makes them release some of their juices.  Gently mash them with a fork or potato masher (or puree if you want really smooth ice cream) and stir throgoughly.  Stir in one cup creme fraiche or plain greekstyle (full fat) yogurt.  Cover with plastic wrap and chill thoroughly (2 hours or up to one day).  Then process in your ice cream maker as directed.  This ice cream can be served immediately after being churned, but it can also be put in the freezer to harden.

Strawberry Lime & Mint Sorbet

Hull and quarter 3-4 cups strawberries. Sprinkle over them 3/4 cup of sugar (less if very sweet and ripe) and the juice of one large lime or two key limes. Let sit for 1 hour at room temperature (I actually put mine in the sunshine--you want these to be super ripe and juicy). This makes them release some of their juices. Strain juices into a saucepan, and simmer with a handful of fresh mint leaves.  Simmer on low heat for 4 minutes. Combine the mint/juice mixture with the berries, and puree in a food processor (see photo above).  Cover with plastic wrap and chill thoroughly (2 hours or up to one day). Then process in your ice cream maker as directed. This ice cream will have the consistency of a slushie after being churned.  You can put it in the freezer to harden, if desired.
Variation: you can also use basil, chevril or tarragon for this recipe.  Both chevril and tarragon have a strong anise flavor, so use fewer leaves.  Use lemons instead of limes.

Also posted on Empty Jar.

No comments:

Post a Comment