Categories: Frozen Desserts, Fruit
I’m so excited about the Spring! The gorgeous flowers, extra daylight (hello, natural light!) and of course, strawberry season. Strawberry is my favorite fruit–hands down. Give me a bowl of strawberries and I’m a happy woman (ok, and perhaps a bowl of chocolate to dip them in?). Here in Louisiana, the strawberries are just amazing. They are super sweet and absolutely perfect.
A few weeks ago, the hubs and I went to Houston for a mini vacation and to see family. We ended up at this make your own frozen yogurt place, and the hubs went crazy over this strawberry kiwi sorbet that they offered. So of course, I had to show him that we could easily make our own sorbet at home. If y’all have an ice cream maker at home, seriously consider making sorbets. You’d be surprised at how quickly it comes together and how few ingredients you need!
Source: The Perfect Scoop
- 1 lb. fresh strawberries, rinsed and hulled
- 3/4 cup sugar
- 1 tsp. fresh lemon juice
- pinch of salt
- 1 tsp. kirsch (optional)
- Slice the strawberries and toss them in a medium bowl with the sugar and kirsch (if you’re using it), stirring until the sugar begins to dissolve. Cover and let stand for 1 hour, stirring occasionally.
- Puree the strawberries and their liquid with the lemon juice and salt in a blender (or food processor) until well blended and smooth. If you’d rather not deal with the seeds, you can strain them out at this point.
- Chill the mixture and freeze according to your ice cream maker’s instructions.