Me and the gang have been chatting on Twitter about what our next #baketogether project should be.. (If you are wondering what #baketogether is? Read through this post. ) Lots of good ideas popped up including a take on my Choco Chip Double Decker Brownies (thx for the Decker love Sheri ) but I’m thinking we should save that for fall or maybe later this summer. I mentioned Ice Cream as our starting off point and several people, including Barb at Creative Culinary pointed out that not everyone has an ice cream maker. So, being that we are a very inclusive, friendly group, I switched from ice cream over to a sorbet because that way, folks can use the makers if they got ‘em or, instead, they can use the same mixture and make it into a granita.. both wonderfully refreshing and perfect for a summertime dessert (think “Slurpy Headache, Brain Freeze, etc).. or, if you are anything like me,just call it breakfast.
One decision down.. the next was choosing a flavor..
Two days ago, I was at the brand new Whole Foods that opened up less than 5 miles from my house – thank the heavens – and their bins were filled with all sorts of summer fruits – peaches, mangoes, nectarines, plums, apricots (including red velvet ones – ever so pretty) and berries galore. No, none all of these guys are local quite yet but they will be in just a blink of an eye. I promise. After much sniffing, eye-balling and touching (yes.. I’m well know for groping fruit at my market. Hey, a girl’s got a right to the best fruit, right? Exactly.), the fragrant, ruby red strawberry betties ( born and raised locally) were just begging (and yes, fruit does, in fact, speak to me and I know I’m not alone on this so ‘fess up fruit whisperers.You know who you are) to be whizzed up and made into a sorbet/granita..
OK.. so we have a recipe (see below).. now it’s time for everyone to switch it up. Will you:
- add a chopped herb? maybe lemon basil?
- infuse the sugar syrup with mint or maybe lemongrass?
- change the fruit?
- turn it into ice cream by using heavy cream or half n half instead of the water?
- use another liquid instead of the water?
- make Sorbet Sandwiches? try my choco wafers I made for Fine Cooking?
- make a frozen pie or Bombe
- serve it with a sauce?
- make a parfait?
- make your own cones?
How about all of the above?
I’ll tip my hand and tell you that I’m thinking of using peaches with a touch of cream and packing it into a sweet & salty pretzel crust and maybe serving with a drizzle of caramel or chocolate.
Can’t wait to make and taste everyone’s Strawberry Sorbet ~ YOUR WAY!
Abby
ps.. that’s my Tierney’s hand in the pic above.. you’ll be hearing from her in an upcoming guest post.
Summer Strawberry Sorbet
3/4 cup water
3/4 cup sugar
1 quart strawberries, rinsed and well dried
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
Pinch table salt
1. Have ready an ice cream maker. ( I use an electric Cuisinart model with a 1 quart canister.) Arrange a 4 1/2 x 8 1/4 inch loaf dish ( I like this shape because it’s perfect for scooping but feel free to use any size you like) in the freezer making sure it is level and secure.
2. Put the sugar and water into a medium saucepan. Cook, stirring, over medium heat until sugar is dissolved. Set aside (You can refrigerate this syrup up to 4 days before continuing.).
3. Trim the strawberries and cut in halves or quarters depending on how big they are. Pile the berries into a food processor and whiz until smooth, about 1 minute (you’ll have 2 1/4 cups). Add the fruit puree to the sugar syrup along with the lemon juice, zest and salt. Stir until blended. Set aside to cool completely and refrigerate until chilled or up to 1 day. For faster cooling, set the pan over a bowl filled with ice, stirring occasionally, until well chilled.
4. Pour the chilled mixture into the ice cream maker and process according to manufacturer’s instructions. Serve immediately (it will be soft) or scrape into the chilled dish, cover and freeze until firm or up to 2 days.
No Ice Cream Maker? No Problem.. Make a Granita:
In place of ice cream machine, switch-in the following:
Arrange a 9 x13 -inch baking dish or 9 1/2 cup rectangular plastic container (Ziploc) in the freezer making sure it is level and secure. (other sizes and shapes work too but you’ll need to adjust your stirring and scraping times accordingly.) Follow the directions for making the mixture. Pour the chilled mixture into the baking dish and freeze about 2 hours until frozen around the edges. Every 30 minutes, stir and scrape the mixture with a table fork. Freeze and scrape until the ice crystals are loose and frozen.
{ 33 comments… read them below or add one }
You know you make this entirely too easy which is why we love IT and you. Basically freeze up about anything your way and it will work. By golly…I can do that! Promise no maple bacon bourbon ice cream, or wait…doesn’t sound half bad!
you’re on to something with the maple-bacon-bourbon ice cream Barb!
Abby this is perfect and so easy to play with according to what we like or have on hand as well as what equipment we have. Thank you.
This one is wide open… can’t wait to see what everyone does!
Looks so fresh and refreshing! I love the simple ingredients for such a perfect outcome! Have a wonderful weekend!
It’s my kinda recipe too.. straight-forward, hit-you-over-the-head flavor
I looove this month’s challenge! I think I’m gonna make more than one post about this. Ever since we agreed on ice cream/sorbet I’ve been thinking of variations and just want to give them all a try
Multiply Takes? FAB!
Sadly I never got to the chocolate truffle tart (clearly my loss), but I am definitely in for strawberry sorbet
There’s always time for choco trats.. but it’s fresh berry time! Glad you can join us!
SUMMER ON A STICK!
OK #baketogether friends–here’s what’s been cookin’ today: Strawberry Amaretto Cheescake pops. Simple. Made a batch of Strawberry Sorbet following the recipe given. Filled my “vintage” funky 70′s Tupperware pop molds 1/3 full(Thanks Mom for saving EVERYTHING:)). Next I made a batch of cheescake flavored ice cream featuring marscarpone, cream cheese, almond milk and what the hay, most of a small botttle of amaretto(minus the amount in one coffee thankyouverymuch!) which I adapted from a recipe that came with my Cuisinart brand ice cream maker. Filled pop molds the rest of the way, froze for about 4 hours. Upon removing pops from molds, rolled the bottom edge in some chopped toasted almonds to add a little pretty and a little crunch!
They looked better in real life, had to fight off three hungry children long enough to get a quick photo: http://twitpic.com/5d2evi
This sorbet was beautiful. Simple and summery and easy to take in so many directions–since I have a few strawberries(like 8 POUNDS!?) left from our farm visit, we may just have to try something else! Thanks Abby. #baketogether <3 !
I give…I’ve been saving molds like that to give to my kids but why I wonder? This looks so very good!
Love this!
Hey Abby. Thank you for posting the granita version. However, I landed up with a sorbet without the ice cream maker. This has to be by far the simplest and easiest and not to mention the yummiest dessert to put together. I’ll be posting my Mango Basil and Lime Sorbet soon.
That’s the beauty of mango! It’s luscious texture makes it seem creamy.. Love your version!
Link to my #baketogether post – http://bakerstreet.tv/2011/06/22/mango-basil-and-lime-sorbet/
My #BakeTogether post is up!
http://chefpandita.com/2011/06/30/dragon-fruit-lime-sorbet/
I made violet berry sorbet. It was going to be strawberry, but I didn’t have enough so I threw some blueberries and raspberries in too. I substituted Monin violet syrup for 1/2 cup of the sugar syrup and proceeded as directed by the recipe.
I’ve also been thinking of trying cucumber strawberry mint. We’ll see…
killer sounding.. was it fab? I’m loving the cucumber – Strawb-mint… Keep us posted.
I brought it to a picnic and couldn’t scoop it fast enough. It was a huge hit.
Rich lemon ice cream (sandwiches)
http://www.eatlivetravelwrite.com/2011/06/abby-dodges-strawberry-sorbet-my-way/
I went a little crazy – strawberry ice cream pie with a Nilla wafer crust and ganache swirl, served with macerated berries! Lots of fun as always, Abby!!
http://www.breadandputter.net/bake-together-strawberry-ice-cream-pie/
Glad I was able to participate in this month’s challenge… Perfect for the hot, sticky weather we’ve had lately!
Here’s my simple Hard Cherry Lemonade Sorbet – http://www.mykitchenaddiction.com/2011/06/hard-cherry-lemonade-sorbet/
Just read on Twitter that I was supposed to leave a link here once my post was up. Oops!! But here it is… Better late than never
Sorbet “My Way” Two Ways… Strawberry, Fresh Peach & Basil Sorbet and also Coconut Key Lime Sorbet with Fresh Ginger. http://foodbabbles.com/2011/06/20/baketogether-with-abby-dodge-sorbet-my-way/
Thanks! I saw your post already — heaven!
I don’t know if I made it in time for the roundup. But here’s my sorbet either way!
http://mannadonn.blogspot.com/2011/07/blackberry-sage-lemonade-sorbet.html
You MADE IT! Rounding up post will be up by the 15th. So glad you could join us!
Hey Abby,
Forgot to leave a link here when I made my granita. Might be too late for the round-up but here it is. ps See you soon at BSP2!
http://www.healthygreenkitchen.com/berry-lemongrass-granita.html
Hey Win.. Thanks for the link leaving.. I saw your post so it definitely made the #baketogether round which is forthcoming!!
I know I’m way too late to the game for this #baketogether but since my latest post is based on your sorbet recipe (which I had indended to mkae on time) I thought I’d share it with you anyway. Hope you have a chance to look at it. Here’s the link: http://knitstamatic.wordpress.com/2011/08/01/rosemary-infused-blueberry-sorbet/
TWO versions- crazy about both.. the lemongrass addition is fab.. can’t wait to try both.
Oh my… I swear I can smell this sorbet from here on the other edge of the continent.. now, if I could only taste this, then I would be happy.
Gorgeous Ken! Glad you could join us!
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