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home > recipes > dessert > chunky strawberry sorbet
from Yardley, PA, USA Serves 6. 1 pint strawberries, hulled and finely diced 1 1/2 cups sugar 1 cup water zest and juice of 2 navel oranges zest and juice of 2 lemons 1. In a bowl, toss the berries with 1/2 cup of the sugar. Cover with plastic wrap and let stand at room temperature for 4 hours or refrigerate overnight; stir occasionally until the sugar is dissolved and the strawberries are very juicy. 2. In a small saucepan, combine the remaining 1 cup of sugar with the water and citrus zests. At your option, you may include some of the flesh, as well. Bring to a boil over moderate heat and cook just until the sugar dissolves, stirring occasionally; let the citrus syrup cool. 3. Strain the citrus syrup into a medium glass or ceramic bowl. Strain the strawberry juice into the syrup and add the orange and lemon juices. 4. In a food processor, combine 1/3 of the strawberries with 1/2 cup of the syrup and puree until smooth. Stir the strawberry puree into the syrup and freeze for 30 minutes. Using a fork, stir ice crystals that form around the edges into the liquidy center and return to the freezer. Continue to stir and freeze until the mixture resembles soft snow, about 40 minutes. Stir in the remaining strawberries, freeze until just firm but not solid and serve. Note: The sorbet can be frozen for 2 days. Thaw in the refrigerator until soft and slushy before serving.

Chunky Strawberry Sorbet


average rating = 4.5 stars(4.66673 comments available)
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list all recipes by DAVE (405)


   

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(posted August 15, 2002)

from Yardley, PA, USA

Serves 6.

1 pint strawberries, hulled and finely diced
1 1/2 cups
sugar
1 cup water
zest and juice of 2 navel oranges
zest and juice of 2 lemons


1. In a bowl, toss the berries with 1/2 cup of the
sugar. Cover with plastic wrap and let stand at room temperature for 4 hours or refrigerate overnight; stir occasionally until the sugar is dissolved and the strawberries are very juicy.

2. In a small
saucepan, combine the remaining 1 cup of sugar with the water and citrus zests. At your option, you may include some of the flesh, as well. Bring to a boil over moderate heat and cook just until the sugar dissolves, stirring occasionally; let the citrus syrup cool.

3.
Strain the citrus syrup into a medium glass or ceramic bowl. Strain the strawberry juice into the syrup and add the orange and lemon juices.

4. In a
food processor, combine 1/3 of the strawberries with 1/2 cup of the syrup and puree until smooth. Stir the strawberry puree into the syrup and freeze for 30 minutes. Using a fork, stir ice crystals that form around the edges into the liquidy center and return to the freezer. Continue to stir and freeze until the mixture resembles soft snow, about 40 minutes. Stir in the remaining strawberries, freeze until just firm but not solid and serve.

Note: The
sorbet can be frozen for 2 days. Thaw in the refrigerator until soft and slushy before serving.



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+3 comments


from Vallejo, CA, United States wrote:0  0

Sounds. looks, & tastes DELICIOUS!!!
4 starsMarch 12, 2004


from Portland,OR, United States wrote:0  0

Thank you so much for this wonderful recipe. It was delicious, I would like to know if you have made a book on Sorbets, if so, how may I purchase it? I am looking for mango and lime sorbet. Thank you, Lisa
5 starsAugust 5, 2003


from Erie, PA, United States wrote:3  0

This is a delicious dessert! The chunks of fruit and the flavor of citrus make this sorbet one of the best I've ever had.
5 starsAugust 15, 2002


 
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