This year, we continued our summer tradition by picking two flats of strawberries. We used most of the strawberries for making jam (see my past post on canning for ideas of your own but saved the rest to make popsicles and sorbet.
Both recipes are really easy. I used this recipe from Epicurious for the sorbet. If you have an ice cream maker, it’s the perfect one to use. Make sure you have the maker prepped before you start the recipe! All you need is:
- 2 cups of water
- 1 cup of sugar
- 1 quart of hulled strawberries
- ⅓ cup orange juice
- ⅓ cup lemon juice
Heat the water and sugar in a saucepan on high until the mixture boils, then keep boiling for 5 minutes.
Puree the strawberries in a food processor bit by bit until they’re all blended. Pour the orange juice, lemon juice, and newly made strawberry puree into the sugar water and put in the fridge for at least 2 hours. Just make sure it’s cold!
If you’ve got a rad ice cream maker, like the one I got from Hamilton Beach, take the inside of it out of the freezer, connect to the maker, and pour in the refrigerated strawberry goodness. Turn on the ice cream maker and run until frozen to your liking. If you have a different machine, use its instructions. Or, if you don’t have an ice cream maker, just freeze in a container and stir every hour for six hours.