Very popular in France during the 17th century, sorbet is a flavorful, delicious, easy to make frozen dessert from fruit purée. The strawberries look good, so today on Dyann Bakes; we are going to make Strawberry Sorbet. Sorbets are among the most delicious and easiest desserts you can make using your ice-cream maker. Now the other thing that makes them so wonderful is that they are so versatile, you can basically make a sorbet out of anything, I have made it out of beer, I have made it out of Champaign, but today I am going to make it out of strawberries and you can see I have a whole bunch that are already cut up, just going to cut these two. To this cut up strawberries, I am going to add granulated sugar and the juice of one lemon.
I have about three quarters of a cup of sugar and sprinkle it around, toss it a little and this is if you ever in a cook book read about macerating fruit that's what we are doing right now, adding some sugar, adding little lemon juice of one lemon, which is about three or four table spoons and ideally this should be refrigerated for at least an hour, I prefer to do it overnight. After the time is passed you will see that not only are you softening the fruit you are also creating this wonderful sweet syrup that's going to help make the sorbet. So, this is all mixed and I am going to cover it with plastic wrap and put it in the fridge overnight.
Now the strawberries I had them in the fridge overnight and you can see here they have made this lovely syrup, sweet strawberry syrup along with the whole pieces of strawberry, but they are a little softer now. I am going to put this in the blender, if you have a potato masher, you can do it that way if you want more of a chunky sort of sorbet, but I don't want that, I want mine to be a little smoother. I am going to blend the strawberries, into that I am going to add two cups of very-very cold water and also quarter cup of corn syrup, you will see corn syrup is just one of these really sticky-icky things and it just gets on everything and you can never get it out of your bowl. So what I have done is put it in a glass measuring cup and put it in the microwave for about ten second and you see when I pour it in, then it pours in pretty smoothly.
Some nice strawberries, you don't want to spill them, some standalone tiptoes, okay. Here are two cups of very, very cold water and the corn syrup, corn syrup, the reason behind it, again it's sugar but it is a liquid sugar that then will enable this mixture to not get icy when you put it in freezer, invert sugar that's what it is also called. I am going to pulse on the chop feature. I am going to take a peak and see how it looks, good. This is my ice-cream maker, mine is made by Krups and there is also another one that's made by Cuisinart and they are the same thing. So they are both around $50 which is really very reasonable and if you are an ice cream buff, I would highly recommend getting one, it's probably one of the best gifts I have ever got.
Very simple, it has got just three parts to it, you have the lid -- pardon me, four parts, the blade and then the canister. This I keep in my freezer, so it stays frozen all the time after I use it, when it's not frozen and you shake it, you would hear that there is this liquid in the canister and you when freeze it, that stays cold keeps the mixture as cold. So I am going to take the sorbet mixture put it into the canister and put the blade in the canister on top of the base and this will then spin around, but blades stays put and as it turn it's going to scrape the frozen mixture from the sides making the sorbet and putting air into it, that's what ice cream really is, it's cold and air is turned into it.
So here is my strawberry sorbet mixture, pour into my cylinder, splashing a bit. Thank goodness, I don't have anything white. Okay, done with that and here is the blade, put the frozen canister with my mixture on the motorized base they are very clever little folks, these Krups people, motor will not start unless the lid is locked into. There is one speed and in 20 minutes we are going to have strawberry sorbet. About 20 minutes gone by and I can see that the sorbet is now spread up almost. So seamless, it just tastes like cold fresh strawberries and I am going to put it into a container into the freezer, because then it will be ready for eating, see. So, here we have our strawberry sorbet to serve up very simply in a frosted martini glass, I have put a piece of fresh strawberry, little piece of rosemary as a garnish, really simple and beautiful and so-so easy to make, enjoy.
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