Thursday, May 26, 2011

Strawberry Sorbet

Back to the May swing of things – baby showers, weddings, backyard BBQs, etc. For some strange reason, my graduation day marked a odd cold front. So while my mother-in-law brought tank tops and shorts to wear, it was actually fairly rainy and chilly. All that to say, it made for some interesting fashion choices for the Iroquois Steeplechase.


I love horse races. Well, it’s more like I love the idea of horse races. But the Iroquois Steeplechase is particularly nice. Instead of a dirt track, the steeplechase is English-style on a long grass track with a variety of fences depending on the race. It wasn’t raining enough for us to scrap going to the race, but it also wasn’t sunny, so I braved the drizzle with the help of my pink galoshes. We usually sit in the poor people general admission section, which works out because I like watching the races. The horses are just stunning creatures. Our happy discovery this year was wine in Tetra Pak containers, since you can’t take glass. Each container held about 3 glasses of wine and was perfect for an event like this.

Now it’s warmed back up, and the cicadas are in full swing. This strawberry sorbet is super simple and fresh-tasting. It would be the perfect addition to your Memorial Day cook-out or picnic. I attempted to infuse the simple syrup with basil I had lying around, but it didn’t come through in the final product. Another delicious addition would be some balsamic vinegar. Or it’s just great as it is.


Strawberry Sorbet
source: Joy of Baking


1/3 cup water
1/3 cup granulated sugar
1 lb fresh or frozen unsweetened strawberries
1 tbsp lemon juice
1 tbsp Grand Marnier or other liqueur (to keep it from freezing hard)


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 frozen 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. Transfer the mixture to the chilled container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the sorbet to a chilled container and store in the freezer.