Dessert, Vegan, Vegetarian
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Strawberry Sorbet

Strawberry Sorbet

Greetings friends… and former A Dish n’ A Spoon followers!

Thank you for making your way to my new blog!  I thought it was time for a new space without all the clutter and frankly I really wasn’t a fan of the old blog name (Sorry Anu).  It would probably take a few posts to describe all the things that have happened in my life since my last ADNAS post (even the abbreviated state bugs me haha) but in a nutshell- I moved to a new apartment in DC last year with a bigger kitchen and on March 29th I married the most wonderful man in the whole world.  And those who know him know I’m not exaggerating!  As you can imagine, wedding planning pretty much took over my free time and I had no time to catalogue all the things I cooked.

Now with my free time back, which thankfully brought back my gusto for cooking, I’m trying new recipes and I’m excited to share them all again- kitchen fires and all.  With that I bring you my first recipe for a yummy and super easy to make Strawberry Sorbet!  I thought it would be the most appropriate as it is finally summer here in the DMV area.  After a very long and brutal winter, I can’t tell you how excited I am to enjoy my summer favorites!  I’m a fan of ice cream, but sorbet definitely holds a special place in my heart.  I feel slightly less guilty eating it since it’s a great way to meet my fruit quota (at least that’s what I tell myself).  Without further ado:

Strawberry Sorbet
Serves 4
Print
Prep Time
25 min
Total Time
4 hr
Prep Time
25 min
Total Time
4 hr
Ingredients
  1. 1 lb Fresh Strawberries (hulled)
  2. 1/2 cup of Strawberry Preserve
  3. 2 tsp of fresh Lemon Juice
  4. 1/3 cup water
  5. Pinch of salt
Instructions
  1. Place hulled strawberries, strawberry preserve and salt in the food processor and puree until smooth.
  2. Add lemon juice and water to the puree and pulse until mixed in. Adjust lemon juice and preserve if you need it to be more tangy or sweet (I definitely didn't need to add anymore)
  3. Pour the puree into a shallow container and freeze. I froze mine overnight (vs. the original recipe's 3-4 hours)
  4. If your puree is extremely frozen- bring out the container and let sit at room temperature for about 15 minutes. Microwaving is also fine, but I would recommend about 15 seconds and not more. You don't want this to melt, just have the edges soften a bit to be easily removed from the container.
  5. Break the puree into chunks and add them to the food processor and process until there are no more chunks and the mixture is smooth.
  6. Serve immediately or freeze for later!
Adapted from Food52
Adapted from Food52
The Full-time Foodie http://thefulltimefoodie.com/

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