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.
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..