Saturday, June 7, 2014

Strawberry Sorbet

This year is the first that I'm actually noticing our little cul-de-sac garden produce enough for us to be hitting up the grocery store produce section much less frequently. Honestly, it's the most wonderful and addicting feeling. It makes me want to add to our garden space every year. 

Just yesterday, I stumbled across a book at Costco about a couple, who bought a 500 acre farm and now they grow enough produce to provide for 100 people, who pick up their share weekly. This is the book. Have you read it? I started it last night and so far, it's great. The one on the right is also a book that I snagged up at Costco (I have a book problem). It's full of recipes specifically created for what's in season in our region. Love it.

So....I don't think we'll be buying a farm anytime soon, but our one raised bed full of strawberries has been very rewarding. We've been picking at least 20-30 berries each day and last night, I whipped up this quick Strawberry Sorbet for the kids, with fresh garden berries. 
I froze the sorbet in a muffin tin and it was the perfect consistency after only an hour or two. It worked out perfectly to make it before dinner, feed everyone, bathe everyone (because it'd be too long..hahaha!) and then after the kids were once again squeaky clean, they got to try their first ever garden strawberry sorbet.
The sorbet is made in a blender or a food processor. After rinsing your berries and taking off the tops, just put the berries in. Let them hangout for a bit while you microwave some water and sugar, to create a nice syrup.
Pour the hot water and sugar mixture over the strawberries and sprinkle in some cinnamon.
Pulsate the blender, combining everything, but leaving a few small chunks of strawberries. Add in a big splash of heavy cream, blend it for a few more seconds and then pour the sorbet into a muffin tin, or other freezer safe container.
Freeze for a few hours, or until the sorbet reaches your desired consistency.
When serving,  run the bottom of the pan under hot water for a few seconds. This will help the sorbet come out easily.
Strawberry Sorbet

3 cups strawberries
1 cup water
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup heavy cream

1.Wash the berries, remove the green tops and dump them into a blender or food processor. 

2. In a microwave safe bowl, combine the sugar and water. Microwave 2-3 minutes, or until boiling.

3. Pour the hot sugar water over the strawberries and add the cinnamon. Pulsate the blender until the berries are almost completely pureed, but not overly smooth. 

4. Add in the heavy cream and blend for a few more seconds. 

5. Pour the mixture into a dish that freezes well, like a metal loaf pan or a muffin tin. Freeze the sorbet for a few hours before serving. When serving, run the bottom of the pan under hot water until the sorbet easily comes out. 

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