I realize that strawberry season is still a few months off in most of the country but they're at their peak in Florida right now. For the rest of you... You'll want to bookmark this one. Trust me!
Typically I'm an ice cream fan...heavy emphasis on cream. Bring on the dairy. JiT however, prefers something lighter and more refreshing. So as a special pre-wedding anniversary treat, last week I whipped up a batch of strawberry sorbet.
I used a recipe from David Lebovitz's The Perfect Scoop... a book that every ice cream lover should own. He's a genius when it comes to exotic flavors as well as tried and true staples.
Anyway, his strawberry sorbet recipe couldn't be easier so I'll share it here:
Toss 1 pound of fresh, hulled strawberries with 3/4 cup sugar. Cover the bowl and let them sit at room temp for an hour. Dump them in a blender, add 1 teaspoon of lemon juice, a tiny pinch of salt, cover and give it a whir. Stick the mixture in the fridge for at least an hour. Then churn in your ice cream maker according to manufacturer's instructions. Done!
The result?
This ruby red deliciousness. It's like biting into the sweetest, ripest, coldest strawberry on the planet. Amazing alone or paired with a buddy (like David's Strawberry Sour Cream Ice Cream, shown here...but for that I encourage you to buy the book). My latest discovery: pair this sorbet with fresh mango and chopped mint. Guilt-free amazingness.
1 comments:
Somehow I think you are just trying to rub your wonderful warm weather and fresh produce in! Kidding ofcourse, but that still looks gorgeous.
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