STRAWBERRY SORBET
Steps:
- In a saucepan set over moderate heat, combine the sugar and water, bring mixture to a boil, and simmer, stirring, for 3 minutes, or until clear. Transfer to a bowl and let cool. In a food processor or blender puree the strawberries with lemon juice, to taste. Add strawberry puree to sugar syrup and stir to combine. Transfer mixture to an ice cream freezer and freeze according to manufacturer's instructions. Or freeze in cube trays.
STRAWBERRY-MOSCATO SORBET
This sorbet is an easy, elegant finish to a summer dinner. A good sorbet should taste like an extraction of its main flavor, and nothing else. It should be gutsier than ice cream, and purer; there is no custard to compete with. But while sorbets are easy to make, they are also unforgiving, and require the best fruit you can find. For this recipe, you'll want to use the sweetest, ripest strawberries available, as the fruit's flavor is mostly the point here.
Provided by Amanda Hesser
Categories quick, weekday, ice creams and sorbets, dessert
Time 15m
Yield about 1 quart
Number Of Ingredients 5
Steps:
- In a food processor, puree strawberries. Add moscato, orange juice, sugar, corn syrup and 1 1/2 cups water. Puree. Strain through a fine sieve. Taste, adding sugar if necessary. Chill in refrigerator.
- Stir mixture, then pour into an ice cream maker and follow manufacturer's instructions.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 0 grams, Carbohydrate 36 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 35 grams
STRAWBERRY SORBET
This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon - it all works together beautifully.
Provided by Amanda Hesser
Categories dessert
Time 10m
Yield Makes 1 1/2 quarts
Number Of Ingredients 4
Steps:
- Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
- Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 32 grams
CREAMY STRAWBERRY MOSCATO TORTE
This dish is sort of a summery tiramisù. The creamy mascarpone and ladyfinger layers in tiramisù are a natural with strawberries. But the espresso is too overbearing to match well with the sweet fruit. What to do? Swap out the liquid. Moscato d'Asti, a lightly sweet and fizzy wine, works here. Drizzle more of the wine on just before serving. It adds just the right brightness and verve.
Provided by Melissa Clark
Categories quick, dessert
Time 20m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Hull and slice 1 quart of strawberries. Leave remaining 1/2 quart whole for garnish. Put sliced berries in a bowl and gently toss with superfine or granulated sugar, adding more if berries are very tart. Add a splash of moscato to bowl and macerate for 15 minutes.
- Meanwhile in a large mixing bowl, whisk together mascarpone, heavy cream and 1/3 cup confectioners' sugar. Use a sharp knife to split vanilla beans lengthwise. With the knife's flat side, scrape out seeds and add to mascarpone mixture. Lightly whisk until soft peaks form. (Save vanilla pods for another use, like vanilla sugar.)
- Pour 3 cups of moscato into a shallow bowl. Working with 2 or 3 cookies at a time, dip ladyfingers into the wine, turning once to coat for a few seconds so that they can absorb some of the liquid; use as many of them as fit to line a 9- by 13-inch baking dish (or other 2-quart casserole) in one layer.
- Spread half of mascarpone mixture onto ladyfingers. Spoon strawberries and juices on top of mascarpone in an even layer. Dip more ladyfingers and arrange on top of berries in an even layer. Top with remaining mascarpone mixture, using a spatula to smooth. Cover and refrigerate torte for at least 6 hours and for as long as 2 days. Garnish with reserved strawberries. Scoop torte into bowls or goblets to serve and drizzle with a little more moscato.
Nutrition Facts : @context http, Calories 552, UnsaturatedFat 11 grams, Carbohydrate 43 grams, Fat 34 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 18 grams, Sodium 349 milligrams, Sugar 12 grams
STRAWBERRY SORBET
Try this fruity iced berry pud, it's easy to make and a fantastic dinner party dessert. Our refreshing strawberry sorbet recipe is adaptable too
Provided by Barney Desmazery
Categories Dessert, Dinner, Lunch, Snack, Supper, Treat
Time 15m
Number Of Ingredients 3
Steps:
- Hull and chop fruit, then tip them into a bowl with the sugar and lemon juice. Bring a kettle of hot water to the boil and pour over 300ml boiling water. Leave everything to macerate until cool, then blitz in a food processor until smooth. Push the purée through a sieve.
- Clear a shelf in the freezer and place a sided metal tray in to chill. Pour the mix into the tray and cover with cling film. Freeze the liquid until frozen around the edges and slushy in the middle. Use a fork to break up the ice into smaller crystals. Return the tray to the freezer. Repeat the breaking up process every half hour (at least three times) until it's completely frozen and the texture of snow. For a quicker method: freeze the mixture in an ice tray, then blitz the cubes in a food processor just before serving. The texture will be slightly slushier, but just as delicious.
Nutrition Facts : Calories 126 calories, Carbohydrate 32 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
SIMPLY STRAWBERRY SORBET
Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. My husband Matt and I created this recipe long before we opened The Bent Spoon. We have such special memories of picking baskets full of strawberries and making them into this bright reddish-pink sorbet, which captures their fresh-picked essence. We now use it in the top layer in our red, white, and blue cake. Because it's such a simple recipe, it's important to get fresh, organic berries picked at the height of their flavor. At the shop, we don't strain them - we like to keep the fruit as close to its natural state as possible. But if you dislike bits of seeds in your sorbet, feel free to strain the base before chilling it. The quality of the water is important as well - if your water has a bad aftertaste, so will your sorbet - so we recommend using bottled. The optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days.
Provided by Gabrielle Carbone
Categories Ice Cream Machine Berry Dessert Freeze/Chill Fourth of July Kid-Friendly Backyard BBQ Frozen Dessert Strawberry Summer Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 quart
Number Of Ingredients 6
Steps:
- Make the simple syrup: In a saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes.
- In a blender, purée the strawberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.
- Churn in an ice cream maker according to the manufacturer's directions. Add the egg white, if using, during the last 2 to 3 minutes of churning. If making the ice cream cake , immediately pack into the pan. Or store, tightly covered, in the freezer.
- Variation: Strawberry-passion fruit sorbet:
- Cut 7 passion fruits in half and scoop the pulp and seeds into a blender. Blend for 20 seconds, then pass through a fine-mesh strainer into a small bowl, pushing on the solids with back of a wooden spoon. Measure out 6 tablespoons of this purée and combine with the strawberries, syrup, and lemon juice in a blender as directed above.
HEALTHY AND TASTY STRAWBERRY SHERBET
A quick, easy, and tasty strawberry sherbet.
Provided by The-#1-Chef
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h5m
Yield 4
Number Of Ingredients 3
Steps:
- Place strawberries in a food processor and blend until smooth, about 30 seconds. Blend in sugar and lemon juice, about 10 seconds more.
- Freeze sherbet until solid, about 1 hour.
Nutrition Facts : Calories 63.2 calories, Carbohydrate 16.5 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.5 g, Sodium 2.2 mg, Sugar 11.3 g
STRAWBERRY SORBET
I actually first made a raspberry sorbet with an abundance of raspberries I had growing, but this simple and easy strawberry sorbet is one of my go-tos. -Karen Bailey, Golden, Colorado
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 7 servings.
Number Of Ingredients 3
Steps:
- Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer-safe container; freeze until firm.
Nutrition Facts : Calories 181 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 46g carbohydrate (42g sugars, Fiber 2g fiber), Protein 1g protein.
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STRAWBERRY SORBET RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (36)Total Time 5 hrs 10 minsServings 1Calories 90 per serving
- First, decide which sorbet you'd like to make. The Simple Freezer Sorbet requires only a food processor and freezer; the Churned Sorbet requires an ice cream maker., To make Simple Freezer Sorbet
- Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool., Wash and trim the strawberries., Place the strawberries in the work bowl of a food processor. Process until fairly smooth, but not puréed., Add the syrup and citrus juice, and pulse briefly, just to combine. The syrup doesn't have to be cold, but it shouldn't be boiling hot, either. Lukewarm or cooler is fine., Place the mixture in a shallow pan; an 8" x 8" or 9" round cake pan are both good choices. Place the pan in the freezer. There's no need to cover it., After 2 hours, use a fork or spoon to stir it around, bringing the frozen edges into the center. Return to the freezer., Continue to stir every hour or so, until the sorbet is nearly as firm as you like. This may be as little as 4 hours total, start to finish; or it may
- Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool., Place the strawberries and citrus juice in a food processor, and purée till completely smooth., Press the purée through a fine-mesh strainer, to remove the seeds., Combine the seedless purée with the corn syrup and sugar syrup. Chill for 1 hour, or until refrigerator-cold., Make the sorbet according to the manufacturer's directions for your ice cream maker. The finished sorbet will be fairly soft; "ripen" it for a couple of hours in the freezer to firm it up, if desired.
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