Fresh Strawberry Sorbet
1 cup water
2 pints fresh ripe strawberries
2 tablespoons freshly-squeezed lemon juice
2 to 3 tablespoons vodka
In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand approximately 10 minutes.
Lightly rinse and dry the strawberries; hull and cut in halves. In a food processor or blender, puree the strawberries with 1/4 cup of the sugar syrup.
Add lemon juice, vodka, and pureed strawberries to the remaining sugar syrup; stir until thoroughly blended.
NOTE: The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn't affect the taste.
Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
NOTE: Can be prepared 3 days in advance. Cover and keep frozen.
Makes 8 to 10 servings.
From: http://whatscookingamerica.net/Cake/strawshortcake.htm
Lightly rinse and dry the strawberries; hull and cut in halves. In a food processor or blender, puree the strawberries with 1/4 cup of the sugar syrup.
Add lemon juice, vodka, and pureed strawberries to the remaining sugar syrup; stir until thoroughly blended.
NOTE: The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn't affect the taste.
Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
NOTE: Can be prepared 3 days in advance. Cover and keep frozen.
Makes 8 to 10 servings.
From: http://whatscookingamerica.net/Cake/strawshortcake.htm
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