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The Perfect Scoop of Strawberry Sorbet

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,

Strawberry Sorbet
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)

  1. Slice the strawberries and toss them in a medium bowl with the sugar and kirsch, if using, stirring until the sugar begins to dissolve.
  2. Cover and let stand for 1 hour, stirring every so often.
  3. Purée the strawberries and their liquid with the lemon juice and salt in a blender or food processor until smooth.
  4. Press the mixture through a strainer to remove seeds if you wish. [I decided to leave them].
  5. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
  6. Enjoy!

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!











binabean binabean 5 years
I tried your version with the balsamic and the basil added and it was fantastic although I added more balsamic and less basil thankyou :)
rlveronica rlveronica 10 years
omg! strawberry sorbet is one of my favorites!!! :]
partysugar partysugar 10 years
tatti33: It would be kind of hard to make without an ice cream maker. However you could do a semifreddo instead. Good luck!
LaLaLaurie06 LaLaLaurie06 10 years
ooooooooo i absolutely love strawberries. this looks great.
crispet1 crispet1 10 years
Sounds fantastic!
poetess poetess 10 years
That is making my mouth water. It looks and sounds yummy!
tati33 tati33 10 years
is it necessary to use an ice cream machine? i dont have one..i would really like to make this though :(
figurine figurine 10 years
You make it look delicious, YumSugar, but I generally find sorbet to be way too sweet. Granted, I haven't tried the homemade sort, maybe it's better.
Rain-Moon Rain-Moon 10 years
Funnee, that I have been wanting to make sorbet this week!!! I went to two housewares stores this week and both carried the Cuisinart ice cream maker. It was 49.95 and I really didn't want to spend that much on one, as I may only use it once and put it away. I seem to do that with many of the gadgets that i buy. However, after reading this recipe for sorbet, I am so going back to pick one up tomorrow. I am not much of a strawberry fan, so I think that I will, instead, use the fresh nectarines off of our neighbors tree. Will let y'all know how the sorbet comes out.
snicker_baby101 snicker_baby101 10 years
that looks so good how do u make it
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