Though summer just started, it seems like it’s lasted forever in South Florida. I’m always looking for refreshing foods and drinks to cool me down. When I saw a recipe for a fruity and cold sorbet that didn’t require an ice cream maker, I knew I wanted to make it.
If you are a reader of this blog or know me in real life, you know I prefer salty and savory foods. But when the sweet tooth hits, I have the craving until it’s fixed. (This craving has even lasted for days, unfortunately.) And a cool treat in the warm months is a bonus.
I made this dessert with strawberries because they are on sale and I love the sweetness, but it could be made with any fruit. If peaches are still a good price in the near future, I think I might make that next. And in the middle of the summer when I have too much watermelon, I plan to try that in it. This recipe works with fresh or frozen fruit.
[Side note: This recipe is from King Arthur Flour, which I find interesting since the recipe doesn’t call for flour. Some of the best recipes I enjoy come from the side of a box or can or bag of food, or from a food brand’s website. Something to keep in mind when looking for recipes.]
- 1 cup water
- 3/4 cup sugar
- 2 1/2 cups strawberries
- 1/3 cup freshly squeezed lemon juice
- Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat, and set in the refrigerator to cool.
- If you’re using frozen strawberries, thaw them enough that they’re not rock-hard. If you’re using fresh strawberries, wash and trim off the hulls.
- Place the strawberries in a food processor. Process until fairly smooth, but not puréed.
- Add the syrup and lemon juice and pulse briefly to combine. The syrup doesn’t have to be cold, but it shouldn’t be boiling hot, either.
- Place the mixture in a shallow pan. Place the pan in the freezer.
- After 2 hours, use a fork or spoon to stir it around, bringing the frozen edges into the center. Return to the freezer.
- Continue to stir every hour or so, until the sorbet is nearly as firm as you like. This may be as little as 4 hours start to finish, or it may take longer, depending on the temperature of your freezer. Once the sorbet is entirely icy (like a slush drink), you can purée it in a food processor or using a hand blender, if you like. Place in a bowl, cover and return to the freezer.
- Sorbet should be ready to serve about 4 to 6 hours after you first put it into the freezer. Waiting a couple of hours beyond that will solidify it. To serve beyond that point, allow sorbet to soften slightly at room temperature (about 10 minutes). Scoop into dishes and serve.
What is your favorite cold, sweet treat?