You may never have guessed it, but we here at Seven Ten Clark love to cook and bake. Honestly, Kevin is the better cook and I’m the baker in the household. I mostly love making breads and desserts, while he loves throwing together yummy meals, especially on the grill. We’re hoping to be able to share some of our culinary delights, starting with tonight’s strawberry sorbet.
The Farmer’s Market in Iowa City runs on Saturday mornings and Wednesday evenings, and we decided to go after work last night. While there, we picked up a fresh pint of strawberries, and we when we got home we discovered that they were perfectly ripe. Perfect for eating on the spot, but not so perfect if we wanted to stretch them out over a few days until we could get some more. I considered making up another batch of Paula Deen’s strawberry shortcakes, but I didn’t have all of the ingredients I needed and didn’t feel like going to the store tonight.
It’s summer, and the weather is beautiful, and I just happened to have received this recipe book for Christmas and hadn’t gotten to use it yet, so I decided to make some strawberry sorbet.
It gave me a chance to use my awesome juicer
Multipurpose kitchen appliances FTW!
And the recipe:
Half pound strawberries, hulled and sliced
3/4 cup sugar
Juice of 1 large or 2 medium lemons (I used a lime instead, since I had it on hand)
1/4 cup corn syrup
2 cups water
1. Combine the strawberries, sugar, and lemon juice in a mixing bowl. Refrigerate covered at least 1 hour.
2. When ready to freeze the sorbet, mash the strawberries until pureed. Add the corn syrup and water and stir until blended. (I left my strawberries a little chunkier)
3. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
