Although it makes ice creams and sorbets LOUDLY, it's worth the price of the appliance since you don't have to think ahead to freeze a canister. It comes with its own compressor, so you just have to plug it in and use.Sorbet is a smooth, sweet, fruity frozen mixture that contains sugar, water, and fruit (either juice or puréed). It doesn't contain any dairy.
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
Makes about 3 cups
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 cookbook (page 176).
Tasting Notes
Even though it's not strawberry season up here in wintry Ottawa, with enough sugar, vanilla and a squeeze of lemon, the strawberry flavor comes through sweet and strong. This sorbet is best served with Génoise with Chantilly Cream and Strawberries.
. . . . . . . . . .
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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We're cooking our way through a cooking school curriculum (currently Basic Pastry) using the Le Cordon Bleu at Home cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, we try to find a suitable substitution. Find out more here.
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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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