Sorbet is one of the easiest frozen desserts to make, especially when you have a reliable ice cream maker like the Cuisinart ICE-50BCC Supreme Commercial Quality Ice Cream Maker (affiliate link). This appliance eliminates the need to pre-freeze a canister thanks to its built-in compressor. While it’s a bit noisy, the convenience it offers makes it well worth the investment.
This Strawberry Sorbet recipe is quick, simple, and packed with the vibrant flavor of fresh strawberries. Sorbet is a smooth and fruity dessert made with sugar, water, and fruit—completely dairy-free and ideal for anyone looking for a light, refreshing treat.
The nice thing about this recipe is that it's easy. First you have to melt the sugar in the water and vanilla over medium heat. Purée the strawberries in a food processor along with the lemon juice. Cool the sugar syrup mixture before adding the puréed strawberries. Then, just process in your ice cream maker. Simple.
Recipe: Strawberry Sorbet
Makes about 3 cups
Ingredients:
1 cup water
1 1/3 cups sugar
1 teaspoon pure vanilla extract
1 ¾ pint baskets of strawberries
Juice of ½ lemon, strained
You can find the recipe for Strawberry Sorbet in the Le
Cordon Bleu at Home (affiliate link) cookbook (page 176).
Tasting Notes
Even in the heart of winter, this sorbet captures the sweet, robust flavor of strawberries. The combination of sugar, vanilla, and a squeeze of lemon enhances the natural fruitiness, making it a versatile dessert. Pair it with a slice of Génoise with Chantilly Cream and Strawberries for a truly elegant treat.
. . . . . . . . . .
Running total: $1.15 + $5.01 = $6.16
($0.83 per serving, for 6 servings)
Butter used so far: 0 tablespoons
Less than 3% complete Basic Pastry
Next recipe: Pudding Diplomate, Crème Anglaise (Ladyfinger Pudding with Crème Anglaise) and Biscuits à la cuillère (Lady fingers) page 118
. . . . . . . . . .
Running total: $1.15 + $5.01 = $6.16
($0.83 per serving, for 6 servings)
Butter used so far: 0 tablespoons
Less than 3% complete Basic Pastry
Next recipe: Pudding Diplomate, Crème Anglaise (Ladyfinger Pudding with Crème Anglaise) and Biscuits à la cuillère (Lady fingers) page 118
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16 comments:
Looks delicious! One of my favorite made-at-home versions was one I experienced a couple years ago with guava. Still working on mastering the art of ice cream in our ice cream maker, we may just have to take a break and give this frosty treat a whirl!!
This sounds so refreshing! You have me thinking warm weather to come!
Niice! I love that last picture of the sorbet on a spoon. The shaft of the spoon is green like a stem and the sorbet like a plump exotic fruit. Really neat effect.
more gadgets i need to buy
It's still way too expensive for the to-get list, but it's always and forever been on my wish list ;) That looks like a tower of strawberry goodness right there!
I'm drooling :D
I love, love, love sorbet.....and yours look extra delicious and full of flavor!!!
I love sorbet and this look incredible!
Yummy! It's warm all year round in Singapore so this sherbet is always welcome! And it would be a perfect partner with lemon sorbet!
yum!! That looks fantastic!
That looks gorgeous. A beautiful colour and very smooth looking texture. I've never made my own sorbet before
love the color, I'm sure it tastes delicious as well!
Umm yum yum yum sounds and looks delicious on a cold winters day and transports me to sunny summer days. Can't wait.
AmyRuth
Plus what a neat, REALLY, kitchen toy.... no chilling ahead. You can be spontaneous, well, if you have strawberries around the house. :-)
Oh, dear. I've been longing for strawberries and lamenting the fact that we're so far yet from the season! Sorbet is such a wonderful way to capitalize on the berry flavor. Just gorgeous.
Thanks a lot, Shari. I've been resisting buying one of these for a year or so and now you've made it so hard to resist. Your sorbet looks ethereal!
Ah yes, strawberry season is so far away at the moment here in NYC as well. I have a tiny non electric (hand crank!) ice cream maker that my parents bought me when I was a child. It was cheap i'm sure, but works amazingly making 1 pint of ice cream or sorbet at a time!
I love that you're cooking all the recipes out of the LCB cookbook...takes me back to culinary school!
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