So, do you all know the difference between sorbet and sherbet? Sherbet contains milk or another fat, making it similar to ice cream. With that being said, obviously sorbet is great for people who are lactose-intolerant. And with just a small number of ingredients, it is truly a breeze to make. My recipe below is for strawberry sorbet, but feel free to use your favorite fruit instead.
Recipe courtesty of Cooking Light
- 2 cups water
- 1 cup sugar (you can use less if you like)
- 1 quart strawberries, hulled
- 1/3 cup fresh orange juice
- 1/3 cup fresh lemon juice (or lime juice)
- Stir water and sugar in heavy medium saucepan over high heat until sugar dissolves.
- Boil 5 minutes.
- Working in batches, puree strawberries in food processor or blender until smooth.
- Add strawberry puree and orange & lemon juices to sugar syrup, stir to blend.
- Cover and freeze in an airtight container(s).
To soften sorbet, place in fridge for 15 minutes.
Taking this to a higher level of dessert awesomeness, you can use your sorbet to make a pie. Here’s how: spread slightly softened sorbet into a cookie-crumb or graham cracker crust, then freeze until firm. Top with a thin layer of whipped cream and sprinkle with chocolate shavings or add some fresh berries.
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