Fresh Strawberry Sorbet

in Diana's Recipe Book

Average Rating:  (total ratings: 2)

Servings: 6

Comments: What is Sorbet? Sorbet [sor-BAY] is the French word for "sherbet" which Italians call sorbetto. Sorbet is sometimes distinguished from sherbet by the fact that it never contains milk. It's also often a softer consistency than sherbet. Savory or lightly sweetened sorbets are customarily served either as a palate refresher between courses or as dessert. They're sometimes also referred to as ices or granitas, though both of these mixtures are generally more granular in texture than a sorbet. Source: The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst The sorbet can be processed in an ice cream maker or simply frozen in a shallow container (a 9 x 13-inch metal or glass baking pan works best). Serve this light and refreshing sorbet with biscotti (Italian cookies), such as Chocolate-Orange Biscotti (recipe found in My Recipe Book in the International Desserts and Treats Category on this website).

Ingredients: 2 cups water 1 cup granulated sugar 1 quart strawberries, cleaned and hulled 1/3 cup fresh orange juice 1/3 cup fresh lemon juice

Instructions: Stir 2 cups water and sugar in heavy medium saucepan over high heat until sugar dissolves. Boil 5 minutes. Working in batches, puree strawberries in food processor until smooth. Add strawberry puree and orange and lemon juices to sugar syrup; stir to blend. Cover and refrigerate until cold, about 2 hours. Process strawberry mixture in ice cream maker according to manufacturer's instructions or place mixture in shallow container and freeze, stirring every hour until set, about 6 hours. (Can be made 3 days ahead. Cover and freeze in airtight container. If sorbet is frozen solid, place in refrigerator for 15 minutes to soften.) Makes 6 servings.

Date: June 25, 2006

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