A refreshing, light dessert or palate cleanser at a big meal.
Fresh, homemade sorbet is a lovely way to celebrate strawberry season. The just-sweet-enough, slightly crunchy ice pairs well with a slice of sponge cake or cookies. And like my pink grapefruit sorbet, this one is not too sweet to act as a palate refresher between soup or appetizers and the main dish, especially if there's been good cheer and alcohol before dinner. It's easily made with a standing or stick blender, but does take time to freeze to the right consistency.
- 1 cup water
- 1 cup sugar
- 3 cups fresh, cleaned strawberries
- 1 tablespoon lemon juice
Make a simple syrup out of the water and sugar by boiling them together for 5 minutes. Allow it to cool somewhat.
Blend the strawberries.
Add the lemon juice to the strawberries; stir.
Mix the syrup and the blended fruit together.
Freeze in a covered container. Stir it up thoroughly when it reaches the slushy stage, about two hours later.
Cover again and freeze overnight for another 6 hours. Remove from the freezer to the refrigerator about 20 minutes before serving.