Simple Strawberry Sorbet

Sorbet includes just a few simple ingredients, and is incredibly simple to make. With fresh strawberries now in season, I couldn't resist making this last weekend when the weather was hot.  Intensely strawberry-flavored, it's also a brilliant red.  This recipe is very sweet, but  you can tweak the sugar added to your preference (the original recipe called for 3/4 cup of sugar). I also made a mango-strawberry sorbet which was delicious.  Any fruit will do - the combinations are endless!

 

Prep time: 15 mins

Freezer time: 5-6 hours

Makes: 1 quart

INGREDIENTS:

1 cup water

1/3 - 3/4 cup sugar

2 1/2 cups strawberries; frozen are fine

1/3 cup freshly squeezed lemon juice

DIRECTIONS:

Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool.

If you're using frozen strawberries, thaw them enough that they're not rock-hard; a few icy spots are OK. If you're using fresh strawberries, wash and trim off the hulls.

Place the strawberries in the work bowl of a food processor. Process until fairly smooth, but not puréed.

Add the syrup and lemon juice, and pulse briefly, just to combine. The syrup doesn't have to be cold, but it shouldn't be boiling hot, either. Lukewarm or cooler is fine. 

Place the mixture in a shallow pan; an 8" x 8" or 9" round cake pan are both good choices. Place the pan in the freezer. There's no need to cover it

 

After 2 hours, use a fork or spoon to stir it around, bringing the frozen edges into the center. Return to the freezer.

Continue to stir every hour or so, until the sorbet is nearly as firm as you like. This may be as little as 4 hours total, start to finish; or it may take longer, depending on the temperature of your freezer. Once the sorbet is entirely icy (like a slush drink), you can purée it in a food processor or using a hand blender, if you like. Place in a bowl, cover, and return to the freezer.

Sorbet should be ready to serve about 4 to 6 hours after you first put it into the freezer. Waiting a couple of hours beyond that will solidify it beyond scoopable. To serve beyond that window, allow sorbet to soften slightly at room temperature; this will only take about 10 minutes. Scoop into dishes and serve.

Strawberry and Blue Cheese Salad

Serves: 4                                                            

Prep time: 5 minutes               
                                 

INGREDIENTS:

Dressing:

3 large or 5 medium strawberries, washed and hulled (from 1lb container)

2 tbsp Balsamic Vinegar

1/3 cup Olive Oil

¾ tbsp granulated sugar

Salad:                                                                                                  

5 to 6oz baby spinach

Remaining strawberries

1/3 cup almond slices

4 oz blue cheese, crumbled     

DIRECTIONS:
To make the dressing, place the 3 to 5 strawberries in a blender with a dash of balsamic vinegar; blend until pureed (or mash by hand).  In a small bowl whisk the 2 tbsp balsamic vinegar, olive oil and sugar until well blended.  Whisk in the pureed berries.

Place the greens and remaining strawberries in a salad bowl.  Add the desired amount of dressing; toss to coat.  Add the almond slices and the blue cheese; lightly toss.  Serve immediately.

Lu Lu's Spinach Salad

Serves:  8

Prep time: 15 minutes                                             

INGREDIENTS:

8 cups baby spinach

1 cup Sliced Strawberries

1 cup dried cherries

1 cup mandarin oranges (well drained)

½ cup broken walnuts

½ cup crumbled feta 

Lime-Ginger Dressing:

¼ cup Lime juice

¼ cup honey

¼ cup Sesame oil

¼ cup extra virgin olive oil

2 tbsp Balsamic Vinegar

½ tsp ground ginger

1 tbsp sesame seeds  

DIRECTIONS:

In tightly covered container, shake all dressing ingredients until well blended. Pour over salad just before serving.  Toss gently to coat.