Strawberry Sorbet via The Perfect Scoop

Everything must come to an end, including my short strawberry series (Part 1 & Part 2) and this entry is Part 3.

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With my farm strawberries being a day old I decided to use some in a sorbet. Again, another quick, simple and using ingredients found in the kitchen. I was very happy with the result of the sorbet (ie. the method and sorbet’s texture).

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With less than five ingredients (strawberries, sugar, lemon juice and salt), I was determined to make a successful batch of sorbet with beginner’s luck.

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The recipe calls for stirring the berries occasionally with sugar for a total of an hour. So I set my timer for every 10 minutes to give the mix a quick stir.

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To minimize the amount of strawberry juice wasted, I opted to use a hand blender (I used a Kitchen Aid immersion Blender, similar here). It did the job, but it just took longer.

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I usually put the liquid mixture right into the ice cream machine (I use Cuisinart ICE-30BCC). I chilled it in the fridge for two hours before pouring it into the ice cream machine. I turned on the machine and let the mixture spin for 15-20 minutes (leave it for longer if you choose to have a thicker, harder sorbet consistency).

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And after 3-4 hours in the freezer, you’ll have perfect strawberry sorbet. : )

Recipe found in The Perfect Scoop by David Lebovitz. He has a similar recipe (just omit the milk and honey). Read this for home made ice cream tips.

HAPPY ICE CREAM/ DESSERT MAKING!

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