Recently I’ve been on an ice cream making frenzy. This is due to the fact that the bf went crazy at the supermarket a while back and bought a lot of cream – much of which he did not use… Although this recipe does not require the use of cream (perfect for those who are lactose intolerant), it was part of my ice cream making marathon as I made Vietnamese Coffee and Hong Kong Style Milk Tea Ice cream a few weeks ago.
Strawberry was on sale last week which was rare considering fruits are super expensive during the winter time. We bought 2 quarts worth and since I knew we couldn’t possibly finish it all in time before it spoils, we decided to make sorbet.
But why sorbet and not ice cream? Well truth be told we found it quite challenging to make good strawberry ice cream due to some of the recipes we found online. The main challenge people encountered with strawberry ice cream was the inability to bring out the vibrant red colour of the strawberry or fully extract its flavour. Since our strawberries weren’t exactly the highest of quality, this sorbet was least likely to jeopardize the results.
This recipe is super easy to make and only requires 4 ingredients – all of which are likely to be found in your household as they are generally staples in the kitchen.
Make sure to let the sorbet set a bit before you serve it and store it properly. For tips on how to store homemade ice cream or sorbet, see here.
Strawberry Sorbet Recipe (Dairy Free)
2 quarts strawberries, washed (about 2 1/2 pounds)
1 cup sugar
2 teaspoons lemon juice, to taste
1/2 teaspoon kosher salt, to taste
Remove tops from strawberries and purée in a blender or food processor until smooth.
Add sugar and blend for 30 seconds. Add lemon juice and salt and blend to incorporate. Taste the mixture and adjust to taste accordingly
Strain purée and transfer to refrigerator to chill for at least 12 hours
Churn sorbet in ice cream maker according to manufacturer's instructions. Transfer sorbet to freezer to firm up for 2 to 3 hours before serving.
Copyright Cooking with Team J
This recipe was adapted from Serious Eats.
My dad and I’s birthday are coming up in a few weeks and we’re going to celebrate it with my extended family today. A couple of days ago, my dad tasked me to bake a cake at the very last minute and I began flustering because I was not prepared in the slightest… I didn’t even have all the proper equipment or ingredients to do cake decor! Picking the simplest cake to make as possible that I know my family will like (one that’s not too sweet), I decided to make a Japanese Strawberry Shortcake.
I did struggle quite a bit to make it seeing as it was my first time but it was quite the learning experience to say the least. For this post, I took a different approach and did a step by step picture walkthrough of the entire process (for the most part). See more after the jump! Continue reading