Last weekend my Mom made me Strawberry Jam. I figured the strawberries would be alright, but not too ripe. I mean, they are not even close to being in season. To my surprise the strawberries were plump, beautiful and full of flavor. Got to love modern chemistry. So I picked up some more and decided to make some sorbet.
The sorbet is sweet and delicious. Easily the best thing that I have made in the ice cream machine.
Strawberry Sorbet – (from Paula Deen)
- 2 cups sugar
- 2 cups water
- 4 pints strawberries, hulled and sliced
- 1/4 cup fresh lime juice
- 1/2 cup light corn syrup
Place a medium sauce pan over medium/high heat and add the sugar and 2 cups water. Bring to a boil and then reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.
Clean the strawberries and take off their stems.
Place the strawberries and lime juice into a food processor and puree. Press the strawberry puree through a strainer to remove the seeds.
When the sugar syrup has cooled completely add it to the strawberry puree. Add the corn syrup and stir well. Place the strawberry mixture in the refrigerator for at least 30 minutes to let it cool to around 40 degrees.
Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Sorbet is particularly soft after churning but firms up after freezing.
If you do not have an ice cream machine, pour the mixture into a 13×9 dish and place in the freezer. Stir every 30 minutes until it is completely frozen. About 4 hours.
This was one of the best sorbet’s that I have ever had. It had a great texture, well balanced, and extremely tasty.