While I was in Seattle, we stayed with a friend of B’s, who I now consider a friend of mine as well 🙂
One night,Betsy asked if I wanted to help make Strawberry Sorbet. A great idea for so many reasons!
Because B is lactose intolerant and some non-dairy ice cream was just a nice thing to do,
because they had an ice cream maker that *had* to be used,
and because ours was a new friendship and how else do you solidify a new relationship than by abusing a bunch of strawberries together!!
The recipe we used came with the ice cream maker so unfortunately, this post refers to equipment that I, and possibly you, do not have.
But I want! After seeing how easy it was to make ice cream, I now covet her ice cream maker! In red, of course!
That is the exact one we used. So pretty! So shiny! So cheap, considering they found it for $15 at a Value Village in Seattle! Guess I’ll start combing our VVs here in Toronto. Meanwhile, this little beauty has been added to my Christmas list. *hint hint*
Click here for the recipe or scroll to the bottom of the post.
Betsy started by boiling the water and sugar. Once boiled and all the sugar dissolved, you were supposed to set it aside and allow it to cool. You’ll find that we had no patience for the long cooling and letting set times, so we managed to hurry things along a bit. Betsy did this by placing the boiled liquid in a bowl, set inside another bowl filled with cold water.
While she did that, I was tasked with stemming and chopping up the strawberries. A lovely job because some always, somehow, make their way to my mouth! Not sure how that happens but it’s unavoidable!
Also, there always seem to be rogue strawberries that attempt escape, or hiding. Sneaky little buggers, those strawberries! I told Betsy that the only way I knew to teach those berries with attitude a lesson, was to pop them into some wine and let them chill a bit. 😉
Meanwhile, the remaining resigned-to-their-fate strawberries had a date with a blender.
It was such a cute blender! Quite small so we had to blend the berries in two parts, therefore we also split the lemon juice between blending.
Parts of the recipe were somewhat questionable, such as the fact that it called for a Chinois strainer. Had no idea what that meant…I grew up knowing French and English, but even upon translating it (Chinese strainer), we still both looked at each other and shrugged. So, a regular mesh strainer was used instead and did the job just fine.
The strained mixture was supposed to be chilled in the fridge for 1 hour. Again, we lacked patience. Wanted ice cream NOW dammit! So we put it in the freezer instead for 20-25 minutes instead.
Next up, ice cream maker fun!! Just look at that ice cream maker! So pretty!
In the recipe booklet, at this point, it said “Turn the machine ON“.
So, I turned to Betsy and read it aloud, yelling “ON!” because that’s what all caps mean. I’m not sure why they were feeling so emphatic about the ON button, but we wanted to be sure we were following the recipe exactly (yeah, right!) so I gave it the emphasis it required. Then we laughed our asses off and drank more wine while we waited for the ice cream maker to do its thing!
Half an hour later, we had delicious strawberry soft serve sorbet!
B wasn’t around at the time, but we care for him so much that Betsy, her son and I decided we should test it, just to be sure it was good and edible.
- 1 cup sugar
- 1 cup water
- 1/4 cup of corn syrup
- 1 quart fresh strawberries, quartered
- 4 tbsp lemon juice
- Bring the sugar and water to a boil. Then simmer until the sugar is completely dissolved. Transfer to a bowl and let cool. (We placed our bowl over a bowl of ice to speed things along)
- Combine the strawberries and lemon juice in a food processor or blender. Process until the berries are completed pureed.
- Press the puree through a fine mesh strainer to remove seeds and then combine with water and sugar mixture.
- Chill for 1 hr. (We placed ours in the freezer for about 20 minutes)
- Prep your ice cream machine. Pour strawberry puree into freezer bowl and mix until thickened, about 30 minutes. The sorbet will have a soft serve texture but can be placed in the freezer to firm up.