Wednesday, April 7, 2010

Strawberry Sorbet

Strawberry Sorbet, originally uploaded by queenofthemoodswingset2.

Smitten Kitchen's Strawberry Sorbet
Recipe from the London River Cafe Cook Book, via The New York Times Magazine

1 lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons

1. Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
2. Puree the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen. (it took only about 30 minutes in my machine)

Makes 1 1/2 quarts.

I thought it needed to be more lemony, but then I realized that I was probably supposed to include the entire lemon (including rind) for the 1 lemon seeded and chopped. It was still delicious

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