Friday, August 8, 2014
Strawberry Daiquiri Sorbet
Hot summer August days are upon us. If you can get your hands on fresh strawberries this late in the season, this is just the treat to help you cool off.
There is only enough booze in this dish to give the sorbet a little splash of flavor. The strawberries are really what shine. Still, always advise your guests of the presence of booze in your dessert, no matter how little the amount.
adapted from Joy of Baking
yields about 4 servings
1/3 cup sugar
1/3 cup water
juice and zest of 1 lime
1lb fresh strawberries, hulled
1 Tbsp rum
1 tsp triple sec
Place the freezer bowl of the ice cream/sorbet maker into the freezer one day beforehand.
Combine the sugar and water in a small saucepan set over low heat. Stir until the sugar is completely dissolved. Bring the mixture to a boil, and remove from heat. Transfer simple syrup to a heat proof container and refrigerate until cold.
Meanwhile, in a blender of food processor, process the strawberries into a purée. Pulse in the lime juice, rum and triple sec. Transfer to a medium bowl and refrigerate until cold.
Once the purée and simple syrup have chilled thoroughly, whisk both together into the freezer bowl of the ice cream/sorbet maker. Churn until thickened as per the manufacturer’s directions, usually about 15-20 minutes. When the sorbet is almost set, add the reserved lime zest and churn until combined. The sorbet will have a soft-serve consistency. If a firmer sorbet is desired, transfer the mixture to a chilled, air tight container and place in the freezer for an additional 2 hours. Remove from freezer 15 minutes prior to serving.