Whole Lemon Strawberry Sorbet

I’m going through a real sorbet / ice cream-making phase right now. If you followme on Instagram(and how can you not?!), you saw me make a vanilla bean ice cream a few weeks ago, and a Concord grape sorbet more recently. Not only was it fun to dig out my old ice cream maker (it’s nothing fancy; just a crappy old Cuisinart, with a canister I keep in the freezer), but it’s been EXTRA fun to have homemade frozen treats waiting for me every night after dinner. I have a real sweet tooth, but eating a whole dessert every night is a lot, so I just have a spoonful or two of homemade ice cream or sorbet, and I’m good.

Yesterday, I was at the farmer’s market and I decided to brave the line at the only organic stand (they’re so popular, they scared away all the others). As I gathered up heirloom tomatoes and zucchini, I spied really gorgeous strawberries. Even though strawberries are more of a spring thing (aren’t they?), these specimens were pretty undeniable.

I mean: who could say no to these?

As I lounged around reading the Sunday Times, I contemplated what I’d do with these berries. Obviously, I was going to take out my ice cream maker, it was just a question of ice cream vs. sorbet.

很多的文章,我读到草莓冰淇淋质地说话的挑战;一个草莓酱会作出冰冷的补丁等再加上大部分的食谱牵涉到很多,很多步骤,让喜欢用糖和伏特加草莓陡峭的几个小时。manbetx万博老虎机谁拥有的时间是什manbetx万博老虎机么?

As I turned to the world of sorbet, many of the recipes had you cook the berries. These berries were so beautiful and tasted so good, something about that felt very wrong. Wasn’t there a recipe that’d let me preserve that raw berry flavor?

Which is when I hit upon the most insane sorbet recipe I’ve ever encountered:Amanda Hesser’s take on The River Cafe’s recipewhich has you blend a WHOLE LEMON along with TWO POUNDS of berries and two cups of sugar. That’s it. You churn that. Say WHAT?

I knew that I had to try it.

幸运的是,我有一个柠檬:所以我就切,picked out the seeds, chopped it some more, and threw it into my food processor with two cups of sugar.

这就是它看起来像所有混合起来。这又放入碗中,在去了两磅去壳浆果。

When those were blended, I folded the two mixtures together and added a big splash of Campari because alcohol helps sorbet not get too hard in the freezer (plus: Campari seemed like a good idea).

这一切都径直走进冰淇淋机(这是一个很大的液体,可能是聪明为此在批次)和我搅动路程,而我做了所有的菜。

Thirty minutes later, I had this Whole Lemon Strawberry Sorbet:

What did it taste like?

Pow! It was so punchy and exciting and very, very sweet. But that raw berry flavor that I wanted was there, along with the bitterness and acidity of the lemon. The texture is kind-of viscous. But it’s unlike any sorbet you’ve had before, and the process is undeniably easy.

所以,如果你在市场上看到的草莓,抓住自己柠檬,打破了冰淇淋机。你有过的zippiest草莓冰沙是仅三十分钟的路程。