Strawberry Sorbet
The strawberries we started last year are starting to bear the first fruit of the season.
The strawberry season has started- we are getting about a quart a day from the patch of Albion everbearing strawberries we planted last year. This is enough to help with our breakfasts in the B&B- strawberries and cream make a good start to the day, and berries are great on waffles or Dutch Babies. As we start getting warmer weather, guests enjoy getting a fruit sorbet for their first course.
Our favorite strawberry sorbet is very simple, and highlights the fresh ripe berries.
We use a self freezing ice cream freezer- no ice or rock salt, and it has about a quart capacity.
*Strawberry Sorbet*
(Makes about 1 quart)
1 1/2 pound (3 cups) fresh strawberries, rinsed and quartered
1 cup sugar
1 1/2 teaspoon lemon juice
1/4 teaspoon salt
Slice the strawberries and toss them in a medium bowl with the sugar, stirring until the sugar is moistened. Cover and let stand for 1 hour, stirring occasionally.
Puree the strawberries and their liquid with the lemon juice and salt until smooth. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
