Dessert in last week's cooking class was Strawberry Sorbet! A sweet and refreshing treat for the warmer days that have been popping in and out during the last month. This recipe (courtesy of Jan Tang-Sayvongsa) not only has fresh strawberries chunks in it but freshly squeezed lemon and orange juice which really brighten up the flavors and add a punch of citrus. I can't wait to make more for summer!
What you'll need: 1 quart
2 cups water
2 cups granulated sugar
1 cup diced strawberries
1/3 cup fresh orange juice
1/3 cup fresh lemon juice
In a medium saucepan over medium heat, bring the water and sugar to a boil. Add the strawberries, lower the heat and simmer for 5 mins. Remove from heat, stir in the orange and lemon juice. Refrigerate at least 2 hours or until completely chilled. Churn in your ice cream machince according to the machine's instructions. If you don't have an ice cream maker, place in a baking dish, freeze and stir every 20-30 mins until set. And voila, Strawberry Sorbet!
What you'll need: 1 quart
2 cups water
2 cups granulated sugar
1 cup diced strawberries
1/3 cup fresh orange juice
1/3 cup fresh lemon juice
In a medium saucepan over medium heat, bring the water and sugar to a boil. Add the strawberries, lower the heat and simmer for 5 mins. Remove from heat, stir in the orange and lemon juice. Refrigerate at least 2 hours or until completely chilled. Churn in your ice cream machince according to the machine's instructions. If you don't have an ice cream maker, place in a baking dish, freeze and stir every 20-30 mins until set. And voila, Strawberry Sorbet!
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