Incredibly Smooth Strawberry Sorbet |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Using a couple of tips from the geniuses at Cook's Illustrated, I was finally able to achieve super smooth, luscious sorbet with no hint of iciness or graininess. The photo doesn't do justice to how perfect the texture of this sorbet was, because it melted under the light I was using to photograph it! Read more ! The two secrets are to use the correct proportion of fruit to sugar and to add a tablespoon of vodka - the flavor of the alcohol disappears completely, leaving behind a silky texture instead. Ingredients:
3 cups strawberries |
1/2 cup cold water |
1 cup sugar (i used superfine and it dissolved really well, but i'm sure regular is fine) |
1 t. lemon juice (i omitted this because i didn't have any, but i think it might have tempered the sweetness) |
1 t. vodka |
Directions:
1. In a blender, puree the strawberries with the cold water. You may then strain to remove seeds, but I like the seeds and actually left my puree a little chunky.
2. In a bowl, combine the puree with the lemon juice and vodka, then stir in the sugar until entirely dissolved.
3. Cover mixture and refrigerate until quite cold.
4. Pour chilled mixture into ice cream maker and follow directions for your particular ice cream maker.
5. Cook's Illustrated says Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days.)
6. BUT we just ate it straightaway and it was perfect! And there were no leftovers...
7. NOTE: This was a little too sweet for my tastes, but the high sugar content is part of the chemistry of the freezing process and part of the great smooth texture. I will continue to experiment with how little sugar is necessary for the great texture, and amend this recipe if I get new data! Please post a comment if you end up trying with less sugar (but still using the vodka) and let us know how it turns out.
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