Strawberry Sorbet

A Sorbet differs from a Sherbet as it doesn’t contain any milk products.

This is an excellent dessert, and a lot fun to make in the summer. Take a nice drive up to a farmer’s field near where you live, buy some freshly picked strawberries or pick them yourself. Of course if you don’t have time for that you can always get delicious strawberries in your local supermarket. I love enjoying this dessert on a hot day, its very refreshing and the bonus is there is no fat!

INGREDIENTS

2½ pounds of strawberries, trimmed and sliced in half
2/3 cup of brown sugar
2  tbsp of water
1  tbsp of lemon juice
    salt

   
Combine the strawberries, brown sugar, water, lemon and pinch of salt into a sauce pan over a medium-low heat.

Slowly bring the mixture into a simmer while stirring frequently. Cook it for  approximately 20 minutes or until the fruit falls a part and the juices reduce in half and become thick.

Take it off the heat. When the pot cools to room temperature, insert a hand held mixer and puree all the fruit. Then place it in the fridge for at least 2 hours.

Then freeze according to your ice cream makers manufacturing directions. Transfer the mixture to an air tight container and place it in the freezer.

To enjoy, take it out from the freezer about 5 to 7 minutes before you serve it, the sorbet is best to serve when it warms up a little, then it will have a nice creamy texture. A delicious treat.


TIP DU JOUR:
If you don’t like strawberry seeds or would like to make this dessert look more elegant just add this step. After the strawberry mixture has been liquefied, pour it through a fine-mesh sieve pressing the liquid to a bowl beneath. Discard seeds in the sieve and follow the remaining steps.