Sorbet is a smooth, sweet, fruity frozen mixture that contains sugar, water, and fruit (either juice or puréed). It doesn't contain any dairy.
The nice thing about this recipe is that it's easy. First you have to melt the sugar in the water and vanilla over medium heat. Purée the strawberries in a food processor along with the lemon juice. Cool the sugar syrup mixture before adding the puréed strawberries. Then, just process in your ice cream maker. Simple.
Makes about 3 cups
1 1/3 cups sugar
1 teaspoon pure vanilla extract
1 ¾ pint baskets of strawberries
Juice of ½ lemon, strained
You can find the recipe for Strawberry Sorbet in the Le Cordon Bleu at Home cookbook (page 176).
Even though it's not strawberry season up here in wintry Ottawa, with enough sugar, vanilla and a squeeze of lemon, the strawberry flavor comes through sweet and strong. This sorbet is best served with Génoise with Chantilly Cream and Strawberries.
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Running total: $1.15 + $5.01 = $6.16
($0.83 per serving, for 6 servings)
Butter used so far: 0 tablespoons
Less than 3% complete Basic Pastry
Next recipe: Pudding Diplomate, Crème Anglaise (Ladyfinger Pudding with Crème Anglaise) and Biscuits à la cuillère (Lady fingers) page 118
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We're cooking our way through a cooking school curriculum (currently Basic Pastry) using the Le Cordon Bleu at Home cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, we try to find a suitable substitution. Find out more here.
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