Diana's Desserts - www.dianasdesserts.com
Fresh Strawberry Sorbet
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).
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
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