When it comes to frozen desserts there are none which can compare to sorbets (pronouced sor-bays) as far as refreshing, fresh and natural tastes are concerned. Sorbets are quite simple to prepare once you have made the sugar syrup (which is equal amounts sugar and water cooked to the point where the sugar has dissolved and the water is clear).
With Summer bringing bountiful harvests of fresh fruits, it only makes sense that the season resonates with ice cream machines buzzing and sorbets being churned. You can use just about any fruit to make a sorbet as long as you know which fruits are high in natural pectin. You want to watch the pectin (a natural element which thickens) as too much pectin will take away the natural smoothness of the sorbet. Most tropical fruits have a lot of natural pectin and make better ice creams than sorbets.
This sorbet, featuring freshly harvested strawberries, is a perfect summer sorbet. It matches perfectly with any barbecue or grilled dishes, as it will quench the tongue after you lapped up those outstanding spicy barbecue sauces and dry rubs.
So, as long as your have an ice cream machine and about 20 free minutes to churn the sorbet, you should have a very refreshing, tasty and healthy summer!
Ingredients needed to make Fresh Strawberry Sorbet:
- 2 cups strawberry puree
- 2 cups sugar syrup
- 1/4 tsp. salt
- 1/2 lemon, juice only
- Combine all the ingredients into a large bowl and whisk until very well combined.
- Place the mixture into the refrigerator and chill at least 2 hours.
- Pour the mixture into the ice cream machine and churn 20 minutes.
- Scoop into dishes and serve!
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