Strawberry Sorbet

With strawberries on sale this week & the 100 degree temps of a Texas June, this strawberry sorbet recipe form Annie’s blog was perfect. I didn’t have any kirsch on hand so I added 1 Tbsp of a white wine I had in the fridge. This was delicious on it’s own, but when topped with a little fat free whipped cream, it was even better.

Strawberry Sorbet

1 lb. fresh strawberries, rinsed and hulled

3/4 cup sugar

1 tsp. kirsch (optional)

1 tsp. freshly squeezed lemon juice

Pinch of salt

Slice the strawberries and toss them in a medium bowl with the sugar and kirsch, if using, stirring until the sugar begins to dissolve.  Cover and let stand for 1 hour, 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 the mixture through a strainer to remove the seeds if you wish.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Source: The Perfect Scoop by David Lebovitz

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

%d bloggers like this: