As we said yesterday, we were really thinking of making some strawberry sorbet with the strawberries we had remaining in the house. Right now, it’s warm enough that strawberries will go bad within a day or two, so we have to use them. We thought about making a salad loaded with strawberries, but the idea of an ice-cold sorbet won us over.
In a broad sense, this is based on the strawberry sorbet recipe by Thomas Keller that we saw when we were looking for a shortcake recipe (ah, we don’t believe the recipe for the shortcake is correct, so use it with caution). Basically, we took the idea of using a bit of honey along with the strawberry purée, but the idea of adding lime, well, that’s all on us. Let’s chill our fingers and scratch it up!
Since we’re using the zest, we’d use organic limes if we could find them. Instead, we wash them very thoroughly before scraping off the zest. If you can find it, use a local honey; it’ll taste better, and you’ll be helping to support a local beekeeper who’s helping to support the hardest-working pollinators on the planet, who just might pollinate the strawberry plants that grew your strawberries (if you’re lucky enough to have picked local strawberries).
Procedure in detail:
Zest and juice. Wash up that lime and break out a zester or a sharp chef’s knife. Trim or grate off all the green skin of the lime, leaving behind the bitter pith. Slice the lime in half and squeeze out the juice.
Blend. Place the strawberries, lime zest, and juice in a blender and set that thing a-whirring to beat the band. Let the blender work until you have a nice, smooth purée, then pour it into a medium bowl. You can strain the purée through a fine-meshed sieve if you wish — we didn’t.
Sweeten. Sprinkle in the salt, add the honey, and 1/4 cup of sugar, then stir until dissolved. Taste, and add more sugar as needed, realizing that foods have less flavor when frozen.
Chill. Cover with plastic and chill at least eight hours, but preferably overnight. This will help your sorbet freeze up nicely when you churn.
Churn. Set up an ice cream freezer and churn according to the manufacturer’s directions. Once frozen, feel free to dish up a scoop or two, then pack it into an airtight container and place in the freezer to firm up completely.
Can you say strawberry? This sorbet had a nice strawberry flavor, even though we made it from ordinary store-bought strawberries, and not freshly-picked ones. And, thanks to our high-powered blender, this was some of the smoothest sorbet we’ve had, even though we didn’t strain the sorbet mix. The hint of lime was nice, adding a bit of tartness, and it seemed that using one lime is just the right amount for a pound of strawberries. While we can’t think of anything to make this sorbet better, we do know that it’s a bit more trouble (trimming, zesting, juicing, blending, churning) than many people would want, so we’ll say four stars in the worth-it category.