Friday, August 13, 2010

Strawberry Sorbet

I may never turn the oven on again. Ok, I might turn it on later today, but I'm really going to regret it. Because with cool desserts like this, why would you bake?

This is an extremely simple and delicious strawberry sorbet, that requires no baking, no ovens, no extended heat - and it's refreshing and frozen! Just a tip - if you freeze this overnight, it will be frozen solid - and difficult to scoop out. So make sure when you're ready to eat, you give it time to soften on the counter before eating.
Its starts with making a simple syrup, letting it cool, then mixing it with pureed strawberries and some orange juice. That's really it! Ok, then you have to stir it a few times while it freezers. Then you get to eat. Really.

Tip of the Day: I recommend you invest in an immersion blender, also known as a hand blender or a stick blender. They're relatively cheap, easy to clean, and allow you to use blending power in any bowl or container. And less dishes to wash!

Recipe: (from
Makes 1 quart of sorbet

1 cup water
3/4 cup sugar
1 pint fresh strawberries
1/2 cup orange juice

Place the water and sugar in a saucepan over medium heat. Stir until the sugar dissolves.
Bring to a boil, and let boil for five minutes without stirring. Remove from heat and let cool.
Remove the strawberry stems and puree them in a blender or food processor (I used an immersion blender). Stir together the simple syrup, orange juice and pureed strawberries.
If you have an ice cream maker, prepare according to instructions, or pour into a container and freeze, stirring about every 30 minutes, for 2 hours.


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