Farmer's markets are in full swing around here and they are filled with fresh strawberries. I have made smoothies and fruit salad quite a bit already , but I am ready to try something different.
This weekend will be my first shot at strawberry sorbet (with the help of Cooks.com ). It seems fresh and light and a wee bit fancy. I can't wait...
STRAWBERRY SORBET
3 c. strawberries
3/4 c. confectioners' sugar
3 - 4 tbsp. lemon juice
1 - 2 tbsp. superfine sugar (optional)
Mint leaves (optional)
3/4 c. confectioners' sugar
3 - 4 tbsp. lemon juice
1 - 2 tbsp. superfine sugar (optional)
Mint leaves (optional)
Set aside 4 perfect berries with stems. Wash, cap and puree the remaining berries. Combine with the confectioners' sugar and lemon juice. Either freeze in ice cream freezer, or pour into a metal bowl or ice cube trays. Cover and freeze until mushy. Remove and beat for 1 minute with mixer. Refreeze and 1 hour later, beat again for 1 minute. Then freeze until firm. To serve: Scoop into balls and place in chilled dishes. Dip reserved berries in water, roll in superfine sugar and place on top of sorbet with mint leaf garnish.
