I've had this great book, The Perfect Scoop by David Lebovitz, on my desk for a few weeks now. I've been drooling over it every day, but it was either too cold for ice cream, or the ice cream machine wasn't ready, or I was just too lazy. Lucky for me, I saw that Eat Drink Live was hosting a sorbet challenge and it was enough inspiration to whip up a batch of David's strawberry sorbet. The result was a delicious sweet treat with just the right amount of tartness. The best part was that it came together with very little effort. In fact, it was so easy, I decided to make an alternate version with balsamic vinegar and basil added in. If you've never made your own sorbet, stop reading and start creating! But first you're going to need the recipe. To check it out,
Reprinted with permission from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz. Copyright 2007. Published by Ten Speed Press.
1 pound (450 g) fresh strawberries, rinsed & hulled
3/4 cup (150 g) sugar
1 tsp kirsch (optional)
1 tsp freshly squeezed lemon juice
pinch of salt
Makes about 3 cups (750 ml)
- Slice the strawberries and toss them in a medium bowl with the sugar and kirsch, if using, stirring until the sugar begins to dissolve.
- Cover and let stand for 1 hour, stirring every so often.
- Purée the strawberries and their liquid with the lemon juice and salt in a blender or food processor until smooth.
- Press the mixture through a strainer to remove seeds if you wish. [I decided to leave them].
- Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
Variation: I decided to go ahead and make a 2nd batch of my own variation. In Step 1 I substituted kirsch with 1 tbsp of good quality balsamic vinegar and added 4 large leafs of chiffonaded basil. I also omitted the lemon juice in step 3. The result was a refreshing strawberry balsamic basil treat. To me it tasted like summer, although Jimmy thought the basil was overpowering and the balsamic vinegar not prominent enough. I guess next time I'll add less basil and more balsamic, but I was really happy with my results!