Autumn. I love love love autumn. The smell of wood burning from chimneys, the feeling of warmth when I wrap my hands around a cup of hot coffee, and the coziness of wearing slippers around the house....IIIIII love it.
Well, [long pause] this post actually has nothing to do with Autumn but everything to do with summer. Eh, I meant to post it over the summer, but didn't get the chance, so we'll pretend for a minutes that it's still summer (I mean, summer technically only ended last week, right?).
Onto the goodness - homemade strawberry sorbet! This is one of my favorite things to make. Something about it feels so wholesome, natural, and just...right. You wanna know what else is so right about homemade strawberry sorbet? Four ingredients. That's it (I scoped out the ingredients in a mass manufactured pint of ice cream the other night at the grocery store and counted twenty two ingredients, many of them unpronounceable). Anyway, here's what those four little ingredients gets you...
|Strawberries + Sugar + Lemon Juice + Salt|
I got the recipe from the book, The Perfect Scoop by David Lebovitz. Here's how simple it is:
1 pound fresh strawberries, rinsed and hulled
3/4 cup sugar
1 teaspoon lemon juice
Pinch of salt
Equipment needed: Ice Cream Maker
Step 1: Slice the strawberries and toss them in a medium bowl with the sugar, stirring until the sugar begins to dissolve. Cover and let stand for 1 hour, stirring so often.
Step 2: Puree the strawberries and their liquid with the lemon juice and salt in a blender or food processor until smooth. Press the mixture through a strainer to remove the seeds if you wish.
Step 3: Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
|Ice Cream Maker Attachment for the KitchenAid|
|David Lebovitz's book, a gift from my mother-in-law|
along with the ice cream maker :)