Tag Archives: Strawberries

Strawberry Rosé Sorbet

Strawberry Rosé Sorbet

For your eating pleasure, may I present one last strawberry gasp.  The all-to-short season is over, but summer is just heating up.  And nothing is better than refreshing and cool ice cream when it is hot outside.  This recipe is the most refreshing of them all.  This is a sweet, fruity, adults-only sorbet that is the perfect resting place for those last ripe summer strawberries.  For those who are dairy-intolerant, I promise that one taste of this and you won’t miss ice cream any more.

Strawberries and Wine

The key to this dessert is the quality of ingredients.  There are only strawberries, wine, and sugar in this sorbet so there is nothing to hide behind.  It is worth using the ripest, freshest strawberries and good quality wine.  All the individual flavors come through in the final sorbet.

Blending

Speaking of wine, the recipe calls for Rosé, a light pink wine (usually from France) that is fruity and dry.  You don’t need to spend a lot on the wine but please, whatever you do, do not buy white zinfandel.  It is not the same and will not raise your dessert to heretofore unknown levels of deliciousness like a good Rosé will.

Churning

Strawberry Rosé Sorbet

From The Perfect Scoop by David Lebovitz

Ingredients:

1 lb fresh strawberries, hulled and sliced

2 cups Rosé wine

2/3 cup sugar

To Make:

In a medium saucepan, bring the wine and sugar to a gentle boil and stir until sugar is dissolved.  Add the sliced strawberries to the wine mixture and set aside until cooled to room temperature.

Using a blender or a food processor, puree the mixture until smooth.  Pour the mixture through a fine mesh sieve to remove the seeds.  Put the sorbet base in the fridge until thoroughly chilled.  Churn as per the instructions for your ice cream maker.  Because of the alcohol content, the mixture will be soft after churning.  A couple of hours in the freezer will firm it up perfectly.

To Serve:

This doesn’t need anything more than some sliced fresh berries on top.  Makes 1 quart.

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Filed under Dairy-free, Dessert, Fruit, Gluten-Free, Ice cream, Recipes

Strawberry Granita

Strawberry Granita

 

Strawberry season is all too fleeting.  As soon as we get the email that the strawberries are ripe and ready for picking, we go into hoarding mode.  Similar to squirrels gathering nuts for the winter, we pick and pick until our freezers are full of strawberries in gallon-sized bags.  We pick and process until we have enough berries that we can enjoy them deep into the winter (and until our hands are permanently stained pink). 

A glut of strawberries

 

With the end of the season rapidly approaching and our freezer full of 40 lbs of strawberries, it is time to take a breath and think about making some delicious summer treats with the few remaining pounds that are hanging around the house.  First on deck, a strawberry granita.  If you aren’t familiar with the granita, come and sit by the pool with me so we can discuss. 

Berries macerating

 

Granitas are quite possibly the perfect summer dessert.  Icy, clean, and fresh, they are a grown-up version of what you used to make with your Snoopy Sno-Cone machine.  They are also very easy to make and don’t require any special equipment (i.e., no ice cream maker needed).  Heaped high in a bowl or mixed with some sparkling wine in a champagne glass, granitas are a lovely way to celebrate the summer. 

Straining the mixture

 

Strawberry Granita 

Recipe from The Perfect Scoop by David Lebovitz 

Ingredients: 

2 lbs fresh strawberries, hulled 

6 tbls sugar 

1 cup water 

a few drops of lemon juice 

To Make: 

Slice the strawberries and place them in a large bowl.  Add the sugar and stir to combine.  Let the strawberries macerate for about an hour. 

Pour the strawberries, their juices, the water, and the lemon juice into a blender or food processor and blend until smooth.  Pour the mixture through a fine-mesh sieve to strain out the seeds. 

Place the mixture in a 9x13x2 inch metal, plastic, or glass dish (you can use larger or smaller dishes, make sure to adjust your total freezing).  Put it in the freezer and let it sit for an hour.  At the end of the hour, use a whisk or a fork to break up any ice crystals that have formed, raking from the sides towards the center of the dish.  This article offers a good overview of how to make granita (and some yummy-sounding recipes too).  Keep doing this every 30 minutes or so until you have a pile of ice crystals (stir more frequently as you get closer to frozen).  If at any point, the mixture gets too hard, let is thaw a bit on the counter and then resume stirring.  It should take bout 3-4 hours, depending on your freezer, pan, sugar content, etc. (if you were to spoon some into a bowl at the slushy phase, I wouldn’t tell). 

To Serve: 

Serve in pretty glasses, bowls, or any other serving vessel.  Garnish with fresh mint, or top with some sparking wine, champagne, or prosecco.  Serves 4-6 as a dessert, many more as a palate cleanser.

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Filed under Dairy-free, Dessert, Fruit, Gluten-Free, Ice cream, Recipes