Because it’s a Monday,
because there’re all the reasons in the world to procrastinate, to indulge, to feel like a zombie today.
Here I present you, the most lovely and naturally coloured; strawberry sorbet!
I’ve tried baking and making mousse cakes with strawberry before but the colour will always be pinkish and not a solid red, just like how the exterior of a strawberry does; a ripe one that is 😛 But I decided to give it a go anyway because usually for a sorbet, it’s fruit puree + simply syrup. No baking involved, no cream or milk to lighten the colour of the end product. I may have a high chance of getting a super red sorbet!
(Actually I made 2 types of ice cream in 1 day, ok not entirely 1 day but I prep-ed the fruits the night before, left in the fridge to macerate and cool, then churn the next morning before I went for my little short weekend getaway.) This was where we were at. more pics up later but for now, just this will do.
Felda Hot Springs Residence in Sungkai, Perak (each villa has their own private hot springs pool! )
OK back to reality. While I was looking for the recipe for my other ice cream, I stumbled upon this in David Lebovitz’s The Perfect Scoop. I’ll tell u what which ice cream it is, but next week. So or the mean time, let’s just focus on the Strawberry Sorbet.
I got these Cameron Highland strawberries from The Curve Flea Market (where I also bought cheap Sugar Apricots) when I met up with Angie from Sea Salt With Food and Wendy from Table for 2 or more. They looked pretty red and ripe, unlike some of those in the supermarket where it’s still semi ripe and a little white/ green near the stem. That’s when you know the strawberries are most likely going to be sour instead of sweet.
(adapted from David Lebovitz’s The Perfect Scoop)
makes about 2 1/2 cups
500g Fresh strawberries, rinsed and hulled
150g sugar (I used 100g only as the strawberries were pretty sweet)
1 tsp kirsch (optional, I did not use)
1 tsp freshly squeezed lemon juice
pinch of salt
Slice strawberries and toss them in a medium bowl with sugar and kirsch, if using. Stir until the sugar begins to dissolve. Cover and let stand for 1 hour (I left mine in the fridge overnight, about 8 hrs), stirring every so often.
Puree the strawberries and their liquid with the lemon juice and salt in a blender or food processor until smooth. Press mixture through a strainer to remove the seeds if you wish.
Chill the mixture thoroughly (I didn’t as I have already chilled it overnight) then churn it in your ice cream maker according to the manufacturer’s instructions. My Cuisinart Ice Cream Maker took about 25-30 minutes as it was only about 2 cups of sorbet. I would have made more if I had more strawberries, but they’re all that’s left 🙂
tastes ‘bloody’ good, pun intended ha ha ha !! I shall get more strawberries now..