Strawberry goodness. There was a glut of California strawberries when you have an abundance of something, you may either eat it until you get sick and then you risk hating that food. The option is to preserve that food item and enjoy it another time, in another form. That’s what I did.
The no churn ice cream was dreamy a couple of weeks ago and today we’re going a little lighter, with a sorbet that contains no dairy. This dessert is inspired by the strawberry sorbets I’ve had while spending summers in Greece. It’s light, refreshing and bursting with concentrated strawberry flavour.
The vehicle to carry the strawberries is a simple syrup spiked with honey and there’s some lemon peel to brighten the flavour and a little pomegranate molasses to keep the sweetness in check and a little booze to prevent the sorbet from getting rock-hard n the freezer.
3 lbs. of ripe strawberries
1 cup icing sugar
3-4 strips of lemon peel
1 cup of water
1 cup of granulated sugar
1/4 cup honey
2 Tbsp. pomegranate molasses
1 Tbsp. vodka
- Wash and remove the stems from your strawberries and cut them in half. Place the strawberries in a bowl with the icing sugar and lemon peel and toss well. Cover and place in the fridge overnight to macerate.
- Meanwhile, Add the granulated sugar and water in a small pot and bring up to a boil. Reduce to a simmer and cook for 5 minutes. Take off the heat, stir in the honey and allow to cool. Place in the fridge.
- The next day, combine the strawberries, lemon peels, pomegranate molasses and vodka in a food processor and blend well. Transfer back to a bowl and cover and back in your fridge to cool for a couple of hours.
- Transfer to your ice cream maker and churn for 20 minutes. Transfer to a container and place in your freezer for at least 12 hours. It’s now ready to serve.
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