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Strawberry Sorbet



Strawberry Sorbet


Strawberry sorbet; a lovely summer refresher!

Sorbet, serbet, gelato, ice cream, granita – a whole lot of terms and sometimes darn confusing. There is some explanation provided after the recipe.

School year is coming to an end and so is my patience. I want the vacations to start right away and have a few days with no fixed schedules, no waking up at the wee hours of the morning. Life got too busy all of a sudden; end of the year activities in schools, picnics, recitals, friends, and a lot more. I will probably take a break for a couple of weeks. I will try to schedule some posts from the draft while I am away.

It is getting hot here. Days are long, afternoons are hot, and the shades are all drawn. A small peek though the window pane and I can see the lonely bunny stretched out long under the magnolia tree, probably napping after a good meal of the green lawn grass.  Some days it feels that I am  ready to doze off too.  The little one is impatiently waiting for big sister to come back and have the “treat” together while she relentlessly talks and pretends. I hear the school bus; she is hot, sweaty and hungry and craving a good treat. Out comes the strawberry frozen pops; nothing can beat these sweet citrusy treats.

I did freeze most of it as the pops. The kids love them this way. The little extra was frozen in a container. Do it your way.


Strawberry Sorbet



Strawberry Sorbet


Ingredients: (makes about 8 frozen pops; the number will vary with the size of the mould)

  1. 10 big strawberries, frozen strawberries work really good and freeze faster
  2. 1 cup orange juice
  3. sugar to taste (about 3/4 cup)the amount will vary with the natural sweetness of the strawberries
  4. 1.5 teaspoon lime juice
  5. 1 tablespoon Grand Marnier or any other liqueur (optional)
  6. fresh mint for garnish



Preparation:

Place the sugar and orange juice in a small saucepan, over low heat, and stir until the sugar is completely dissolved (about 5 minutes). Boil the mixture for one minute then remove from heat. Pour the syrup into a container, and place in the refrigerator until completely chilled.

If you are not using frozen strawberries, puree the strawberries and chill.

Blend the chilled syrup and the strawberries together. Combine the lemon juice and any liqueur if you are using. Freeze in a single container preferably in a steel container (or in pop mould)./ Or use the instructions of the ice cream maker.

If you want a finer smoother texture, use a hand blender/food processor to beat the sorbet up after it is frozen for a couple of hours, like you would do to an ice cream which gets done without an ice cream maker. Freeze again. You can do this several times, or not do it at all . (we like ours slushy, so I blend only once).

Serve when all frozen and firm.

Note: If you want to make the frozen pops quick, use frozen strawberries and blend the sugar, strawberry and other ingredients together and freeze. Skip making the syrup.They still turn out pretty good.



Strawberry Sorbet


I have been making these every other day for more than a week now. It helps to make the syrup ahead of time if you are making it frequently.


Strawberry Sorbet

Sorbet  is a frozen dessert made from sweetened water flavored with iced fruit (typically juice or puree), chocolate, wine, and/or liqueur. The origin of sorbet is variously explained as either a Roman invention, or a Middle Easterncharbet, made of sweetened fruit juice and water. The term sherbet or charbet is derived from Turkish: şerbat/şerbet, “sorbet”, from the Persian sharbat, which in turn comes from the Arabic sarrbāt meaning “drink(s)” or “juice.” Sorbet is sometimes served between courses as a way to cleanse the palate before the main course. (Info from Wiki)

So sorbet is frozen while serbet is a drink.

Ice cream is based on dairy products with air copiously whipped in it, light and fluffy, sorbet has neither dairy nor air. It is fruity, and dense and slushy.

In Italy a  identical dish called granita is made, which is only really different from sorbet in that it is more granular and has a crunchier texture because of the freezing process.


Enjoy the refreshing sorbet – guilt free, like a child!


Strawberry Sorbet


Sending the sorbet to Srivalli’s Thanda Mela and Yasmeen’s I Scream for Ice Cream.



Related Posts:

Blueberry Gelato

Vegan Ice Cream: Coconut, Cherry and Almond

Pomegranate & Mint Frozen Yogurt



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