Thursday, July 16, 2009

Strawberry Daiquiri Sorbet

Prepare for strawberry nirvana, my friends. As promised, I ventured away from ice cream and into sorbet. I searched around for recipes and found two basic methods, one which required making a simple syrup (sugar cooked in water) and one which required no cooking at all. I decided to go for the latter and make things simple. The rum adds a nice subtle touch here--this recipe is not particularly boozy (there are young kids in the house, after all). You can probably make this with slightly thawed frozen berries, but I have not tried it. I hope it works, though, because it would be a real tragedy to only get this sorbet once a year.

- 2 lbs fresh strawberries hulled (around 6 cups)
- 2-3 tbsp fresh lime juice
- 1 1/2 cups sugar
- 2 tbsp rum

1. Place strawberries, 2 tbsp of lime juice, sugar and rum in a food processor. Process for about 5 mins on high, until smooth. Taste, and add more lime juice, if needed.
2. Place in a ice cream maker and churn as per the directions.

You can make this right away, or you can put the mixture in the fridge to chill (you might want to do this if your ice cream maker is not super cold (at least -18 degrees Celsius). Or, you can place the ice cream maker back in the freezer and take it out to churn every few minutes. The sorbet will be quite soft (but should not be liquid) when done, and will firm up overnight in the freezer.