Hey Y'all! Sorry I haven't written recently! We have been busy lately! A couple of weeks ago we went to Silver Dollar City; and we had a BLAST! Lots of great music from the Clark's, and Bankester Family! We definitely had an awesome time!
Anyways, this is an awesome recipe for sherbert! It is super easy and super yummy! Perfect for these hot summer like days!
~Sarah
Recipe:
1/3 cup (800 ml) water
1/3 cup (65 grams) granulated white sugar
2 1/2 cups or 1 pound (454 grams) fresh or frozen unsweetened strawberries
1 tablespoon lemon juice
Place the sugar and water in a small saucepan, over low heat, and stir until the sugar is completely dissolved (about 3-5 minutes). Boil the mixture for one minute then remove from heat. Pour the sugar syrup into a heatproof container, and place in the refrigerator until completely chilled (about an hour or so).Meanwhile, thaw the frozen strawberries and then place the thawed strawberries in a food processor and process until the strawberries are pureed. Transfer to a large bowl, add the lemon juice and liqueur (if using), and refrigerate until the mixture is thoroughly chilled. (If using fresh strawberries, puree the berries in the food processor, transfer to a large bowl, add the lemon juice, and place in the refrigerator until chilled.)
Once the simple syrup and pureed strawberries are completely chilled, combine the simple syrup with the pureed strawberries. Transfer the mixture to the chilled container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the sorbet to a chilled container and store in the freezer.
picture from Joyofbaking.com
