Рецепт Easy Strawberry Sorbet Recipe
When the fragrance of strawberries snaked its way from the other side of the kitchen, I knew it was time to make a simple recipe that would highlight the berries’ natural sweetness. Three ingredients – strawberries, sugar and lemon juice – are all that is needed to make this refreshing sorbet. This is the dessert that you want waiting in the freezer as you relax on the patio, tending the grill and watching the kids run through the sprinklers.
Speaking of grilling, don’t forget that Get Grillin’ 2011 starts on Monday with the appetizer round. We have a great prize lined up, so pull out those appetizers recipe for a chance to win. Check out the Get Grillin’ introductory post for details on entering.
Adjust the amount of sugar in this recipe according to the sweetness of the strawberries you are using. If you wish, start with a little less sugar, then taste the mixture after pureeing. If it needs more sugar, you can add more at that time.
The recipe:
In a medium bowl, stir together strawberries and sugar. Let the strawberries rest for 15 minutes to release the juices (macerate).
Place strawberries and the juices, and lemon juice in a blender. Puree until the mixture is smooth.
Set fine mesh sieve over the bowl, pour in the strawberry puree and press the juices through the sieve. Discard the solids left in the sieve. Chill in refrigerator for 30 minutes.
Pour strawberry puree into ice cream maker and process according to manufacturer’s instructions.
Transfer to an airtight container and freeze for at least 3 to 4 hours. Serve.
Other sorbet recipes:
- Eating Cleveland’s Lime Sorbet
- Use Real Butter’s White Peach Sorbet
- David Lebovitz’s Grapefruit Campari Sorbet
- Easy Strawberry Sorbet
- 6 cups sliced fresh strawberries
- 1/2 cup granulated sugar (or more/less depending on sweetness of fruit)
- 5 tbsp fresh lemon juice
In a medium bowl, stir together strawberries and sugar. Let the strawberries rest for 15 minutes to release the juices (macerate).
Place strawberries and the juices, and lemon juice in a blender. Puree until the mixture is smooth.
Set fine mesh sieve over the bowl, pour in the strawberry puree and press the juices through the sieve. Discard the solids left in the sieve. Chill in refrigerator for 30 minutes.
Pour strawberry puree into ice cream maker and process according to manufacturer’s instructions.
Transfer to an airtight container and freeze for at least 3 to 4 hours. Serve.
Makes about 3 cups.
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