After picking blueberries a few weekends ago and stuffing my freezer full of the little blue gems, there was little room for anything else, including ice cream. So this past weekend I tasked myself with cleaning and reorganizing the freezer to make more room. First task - to find a use for the frozen strawberries from last season. Sorbet seemed like a good idea. Spin frozen fruit and a little sugar in a food processor and you have instant sorbet! I decided to add a few more ingredients and test an interesting recipe I found on the internet.
In the article, food52's Senior Editor Kristen Miglore discusses an "ingenious" recipe found in the London River Café Cook Book, written by River Café founders Ruth Rogers and Rose Gray. Their recipe for strawberry lemon sorbet incorporates an entire lemon, rind and all. According to the author, the pith adds some depth of flavor and a slight bitterness to the sweet sorbet.
I enjoyed this sorbet very much. Combining strawberries and lemon gives the sorbet a sort of fruit punch flavor - the fruity, bright and refreshing version of fruit punch (not the icky dry mix). Enjoy!
I followed the published recipe, but next time I think I would strain out the bits of pith. The slight bitterness from the ground pith was enough for me and I would rather not bite down on pieces of the pith. If you choose to strain the pith, do so just before storing or freezing.
2-3 medium lemons, 1 seeded and roughly chopped and the others juiced
2 cups sugar
2 pounds strawberries, hulled (and slightly thawed if frozen)
Place chopped lemon and sugar in a food processor and pulse until combined. Transfer to a medium bowl.
Replace food processor bowl, add strawberries and puree. Pour strawberry puree into bowl with lemon mixture along with the juice of one lemon. Taste and add more juice as desired (the lemon flavor should be intense but not overpower the strawberries).
Chill until ready to use or pour directly into an ice cream maker and freeze according to the manufacturer’s instructions. Place parchment over sorbet (to prevent ice crystals) and freeze until firm, at least 4 hours.