My Sorbet Recipe

Yesterday I shared with you pictures of my strawberry sorbet and a memory from long ago. I was thinking about memories for a while yesterday and how smell is one of the biggest triggers, bringing back scenes both good and bad. Sometimes my son will get a whiff of something and say, "This smells like Sherry's house!" Sherry babysat Nathan for years. We all have fond memories of her and the love and care that she showered down on Nathan from such a young age.

So on to the recipe that I promised yesterday for the sorbet. A word about this sorbet recipe. I use it to make many different kinds of sorbets, mostly fruity one. You will need to make a simple syrup of equal parts sugar and water that is heated till the sugar crystals are dissolved. Make sure that your simple syrup is cold before you begin.


Strawberry Sorbet or Granita
The night before you make the sorbet make the simple syrup and freeze your ice cream maker insert.


2 quarts of strawberries hulled and rinsed
1 cup simple syrup

1. To a food processor or blender add the berries and blend till you have a fruit puree with no chunky bits.

2. Strain into a container that you can chill the mixture in. Strain until you only have seeds left in the strainer, yo may need to use a spatula to push that last bits of strawberry through.The container will need to be big enough for the fruit puree and the simple syrup  addition.

3. Start by mixing in 1/2 cup of the simple syrup and taste. Most of my sorbets require 3/4 cup. Give the mixture a good stir. Place in refrigerator to chill for at least 3 hours.

4. Follow manufacture instructions for your ice cream maker for sorbet. I use a KitchenAid ice cream attachment and it takes about 20 minutes for my mixture to become firm enough to scoop. You can now freeze the sorbet to firm up even more.

5. To make granita place the cold mixture into a freezer safe container and freeze for one hour. Starting at this time pull out the container and using a fork give it a stir, making sure to get the bottom and edges. Repeat the stirring every 30 minutes until you have small uniform ice crystals. Place lid on the granita and sever that evening. It will take about 5 repeats to get to the granita stage if you start with a cold mixture.

I hope you get a chance to make your own frozen concoction this summer.