Strawberry Sorbet
Monday, 17. August 2009, 19:27:36
It’s middle of the winter, here in Brazil, but every once in a while, we get some really hot weeks. Even though this winter has been an especially cold one, this last week was really hot, with average temperatures reaching over 30°C (82°F).
That can only mean one thing to me: It’s already time to get ready for Ice Cream Season! And it’s not only me, who’s getting ready. Vitor, from Prato Fundo has frozen two different flavors, already, and Patricia, from Technicolor Kitchen, has just posted one, about her Lemon Pie Ice Cream.
That can only mean one thing to me: It’s already time to get ready for Ice Cream Season! And it’s not only me, who’s getting ready. Vitor, from Prato Fundo has frozen two different flavors, already, and Patricia, from Technicolor Kitchen, has just posted one, about her Lemon Pie Ice Cream.
Using some left over ingredients, I had whipped up an ice cream, too, yesterday. Actually, a light and flavorful Strawberry Sorbet. Making fruit sorbets are really easy stuff. Pick the best fruits you can get your hands on. Improve with some sugar, lime juice and, maybe, some fruit liquor or vodka. Then, coarsely purée it, leaving some small pieces, just for the fun, chill it thoroughly, and finally, freeze it according to your ice cream maker’s manufacturer’s instructions. Take it to your office or where you work, and you could turn into the nice Ice Cream guy!
Make sure you pick up the very best berries. They are the only source of flavor, body and color in the sorbet. I was really picky with these ones, and those who were paler, I discarded (more known as “devoured”).
Note: The picture above was an experience: The sauce on the left was made with all the strawberries, including the paler parts close to the stem. The sauce on the right was my final product, after picking up only the reddest ones. The difference is quite noticeable, and really important for the final result.
Strawberry Sorbet
Yields about 1l
600g strawberries, washed and hulled
½ cup white sugar
½ lime juice
2 or 3 tbsp. fruit liquor (I went for Lychee), Kirsch or Vodka (optional)
I like my strawberries bloody red, so I have some really nifty techniques. The first one is to always use the very reddest berries.
Cut them in 2 or 4, combine with sugar and lime juice, and allow it to rest covered in the fridge for at least 1 hour, up to one day. This should allow the bright red juices bloom from strawberries.
After resting, bring it to a simmer in a saucepan. Allow it to simmer for 2 or 3 minutes, give it a swirl and blend it (or blitz it with a hand mixer). Do not blend it too much. Leave the little pieces and fibers to add more body to your sorbet. Now, thoroughly chill the mixture (this should take about 4 to 8 hours). Combine the liquor, or any other alcohol beverage (this should help your sorbet keep smoother), and then freeze it in your ice cream machine, according to its manufacturer’s instructions.
WIDGETIZE
Anonymous # 18. August 2009, 12:04
I love how vibrant your sorbet looks - I have got to enjoy some more strawberries while they are still around.
Anonymous # 18. August 2009, 23:43
"Take it to your office or where you work, and you could turn into the nice Ice Cream guy!"
... and then what? Do you expect to get a raise for that? Don't be naïve. LOL
- Minami, being very ironic and getting that sudden disliking for things sweet.
P.S.: great berry picking, man. But haven't mom taught you to stop being picky with your food?
Renato Moraes # 20. August 2009, 19:40
Ah, no... That was my own quote...