Thursday, April 2, 2009

Strawberry Sherbet

I feel kind of funny calling this sherbet since I know it's not. According to my research, sherbet is really just a Middle Eastern sweetened fruit drink with spices so leave it to us Americans to screw that up. Since the damage is already done, I am calling my pink icy confection, sherbet. It would be a sorbet if I didn't add a touch of cream to it but strawberries and cream is so classic, it had to be done.

Now, sherbet and sorbet is not difficult to make, but preparations are necessary so most times, instant gratification isn't possible. With a little planning though it's a snap.

First, make the Vanilla Simple Syrup:
  • 1 cup water
  • 1 cup sugar
  • 1/2 vanilla bean, split lengthwise

Combine all ingredients in a small saucepan and bring to a boil. Allow to boil for about a minute, stirring once or twice, until the sugar is fully dissolved and the vanilla bean has released a lot of its goodness. Take off the heat, pour into a glass container, and refrigerate until very cold (overnight is best).

For the Strawberry Puree:

  • 2 quarts strawberries, stemmed and quartered
  • 1/4 cup water
  • 1/2 cup half and half
  • 1 tablespoon vodka (the small bit of booze keeps the sherbet from freezing into a solid block)

Place the strawberries in the bowl of a food processor with the water and puree for a minute, scraping the sides of the bowl once. Put the mixture through a sieve set over a bowl and with a spoon, stir and press on the puree to get as much through the sieve as possible. You should be able to measure out about two cups. Add the half and half and stir. Add 1 cup of the cold simple syrup and stir again. Refrigerate the mixture for one hour.

Add to the bowl of an ice cream maker, along with the vodka, and process for about 30 minutes. Spoon into a container and freeze, or have at it and eat it right away.

1 comment:

Scott Rohr said...

Sherbet is my favorite thing in the whole wide world.

And congratulations on your 30th blog post.