Ahhh – the local strawberries are finally here at the Co-op!
I must say that they seem extra good this year, but that could just be because we had to wait so long for them to ripen.
In honor of the holiday weekend, I wanted my recipe demo to feature these beautiful berries, but I wanted to make something other than the standard strawberry shortcake. There are a ton of interesting recipes out there utilizing strawberries (including the delicious spinach and strawberry salad I demo’d a few weeks ago), and I wanted something that would be simple to make on a weekend when so many of us gather for barbecues and other festivities.
I found a winner with Strawberry Sorbet. I have a tiny kitchen at home, so I always look for recipes that don’t need special equipment. I found a winner on Food.com – not only did it only have 3 ingredients, but you don’t need an ice cream maker.
This recipe is so simple – all you do is wash and de-stem the strawberries, freeze them, then add them to the blender or food processor with a little sugar (or any sweetener) and a little water and then back into the freezer. I only needed to use about 3 T of sugar instead of the 5 the recipe calls for. Somehow it seems almost wrong that something this easy could taste so fantastic! I’m exited to try this recipe with each berry as it comes in season – the only thing I might do extra is run the berry pulp through a mesh strainer to remove some of the seeds before the second freeze.
I hope everyone has a safe and happy holiday, and get those local strawberries while they are fresh and juicy!
Sinfully Simple Strawberry Sorbet
Makes about 3 cups / (6) ½ cup servings
- 1 quart (2 pints) fresh strawberries
- ~5 T sugar or other sweetener
- ~1/4 c water or juice
- Prep berries (wash and de-stem). Arrange them in a single layer in the largest tray that will fit in your freezer. Cut larger berries in half so they all freeze evenly. Taste your berries so you have an idea about how sweet they are.
- Freeze until hard (about 2 hours).
- Place frozen berries and about half the sugar in a food processor or blender and pulse until fruit is broken up. Taste the pulp to see if you need to add more sugar/sweetener.
- Add water (or juice) and continue processing until you have a smooth puree.
- Transfer to a container/freezer bag* and freeze for about 2 hours, or until firm enough to scoop. Stir the mixture a few times while it is freezing (every 30 minutes or so).
- If you let it freeze overnight, let it sit out for half an hour and then stir it before serving—it will need to soften up a bit.
* The more you can spread out the sorbet when you put it in the freezer for the second freeze, the faster it will harden.
Any sweetener (or none, depending on the sweetness of the berries and your personal tastes/diet) will work in this recipe. Be aware that some sweeteners have stronger flavors that sugar, so keep that in mind when you are adding them to the puree.
You can very easily double or triple this recipe—you are only limited by how large your food processor is! (or how many batches you want to make)
This will keep in the freezer for a few weeks, tightly sealed. Let it sit on the counter for 20-30 minutes, stir, and serve.