Yay for summer produce! Strawberries are inexpensive, abundant, and flavorful! Make a fun and delectable dessert with your family with this simple sorbet.
This strawberry huller is a great little gadget for little helpers. You really only need to rough chop these strawberries because they’re just going into the food processor a little later.
I doubled the recipe, so you may not need such a large pot to combine it all in, but when I boil things together, I like to have a little elbow room for those potential boil-over moments.
And with a little patience between chill phases, you are rewarded with an amazingly refreshing treat!
Ingredients for summer sorbet:
4 cups strawberries, hulled and roughly chopped
1 cup of water
1 cup of orange juice plus the zest of one orange
1/2 of cup sugar
In a pan, place the sugar, orange juice and water and bring it to a boil. Let it boil until sugar dissolves for about 3 minutes. Add the strawberries and the orange zest and let the mixture boil for 8 to 10 minutes. Puree the mixture (with an immersion blender, regular blender or food processor) and then push the it through a fine mesh strainer. Let it come to room temperature and place in the refrigerator to chill. Pour the mixture into an ice cream maker for about 25 minutes and enjoy!
This post brought to you by Jenny Leggett, who had some trouble of her own being patient, but oh my, it is tasty!!