FURIOUSLY FAST STRAWBERRY (BALSAMIC) SORBET
Makes almost 3 cups
Makes almost 3 cups
Ingredients
1
pound (4 cups) ripe, flavorful strawberries
½
cup plus 2 tablespoons strawberry (or raspberry) preserves
Pinch
of salt
A small lemon
2
teaspoons fresh lemon juice, or to taste
4
teaspoons balsamic vinegar, or to taste
¼
cup water
Equipment
Food
processor or blender
Rinse and hull the berries
and put them in the food processor or blender with ½ cup of the preserves and
the salt. Finely grate zest from half of the lemon into the processor bowl. Puree until smooth. Add the lemon juice, vinegar, and water
and pulse to mix. Taste and add the remaining jam as necessary for sweetness
and adjust the lemon juice,
vinegar, and salt if necessary. The puree should taste a bit sweeter than you
think it should and have a little zip to it.
Scrape the mixture into a
shallow pan, cover, and freeze until hard, 3 to 4 hours.
Break the frozen mixture into chunks with a fork and process in the food processor or blender until there are no more frozen pieces to process, stopping to redistribute the mixture from time to time, until it is smooth and creamy and lightened in color.
It may be frozen enough to serve right out of the food processor, or you can scrape it into a container and return it to the freezer until needed. If the sorbet freezes too hard, let it soften in the fridge for about 15 minutes, or carefully soften it in the microwave on the defrost setting, a few seconds at a time.
For more ideas for strawberries, see my new book, Sinfully Easy Delicious Desserts
(Artisan 2012) by Alice Medrich, page 48.