My fruity shopping trip Friday yielded two pounds of strawberries (at an irresistible sale price), more than I can reasonably eat in the few days that they stay fresh, so I decided to make the season’s first frozen treat: strawberry sorbet.
Eric gave me the perfect sorbet recipe last summer, but all that remained were shady memories of a simple syrup, fruit, lemon and liquor. The strawberries weren’t all that sweet, so I decided to go with – and modify – a recipe I found online, at Epicurious.
1 1/2 pounds of hulled strawberries
3/4 cup sugar, plus 6 TBSP water and 1/4 tsp of salt
3 TBSP limoncello
Heat salt and sugar with water in a saucepan until dissolved. Let cool.
Blend the hulled strawberries in a food processor until smooth.
Add limoncello and simple syrup.
Churn in an ice cream maker.
Serve to friends (Ben and Rachel).
Next time I will halve the sugar and skip the salt, especially if I get sweeter strawberries. Will wait until the local organics come in …