Spring seems like it’s never going to get here and I thought a nice fruity sorbet would make a refreshing dessert and would taste like Spring. I happen to have an ice cream maker that I haven’t used in awhile so I dusted that off and put the bowl in the freezer. I decided to combine strawberries and lime to get a little sweet tart thing going on.
2 1-lb boxes of strawberries washed and hulled
2 T fresh squeezed lime juice
zest of one lime (about a tsp)
1/2 cup water
1/4 to 1/2 cup of sugar (depending on how sweet the fruit is and, of course, personal taste)
1 tsp vanilla extract
Put the washed and hulled berries in your food processor and purée until smooth.
Pour the purée into a large measuring cup or bowl and set aside while you prepare the syrup.
Taste your purée for sweetness and then determine how much sugar to add. I used a generous 1/4 cup. Measure your sugar, zest, lime juice and water into a small saucepan.
Cook over medium heat stirring constantly just until sugar is dissolved.
After taking it off the heat stir in the vanilla. Allow the syrup to cool a little. Once it’s cooled stir the syrup into the purée. You should have between 3 and 4 cups total once the syrup and purée are combined. Refrigerate 4-5 hours or overnight. Now dust off your Ice cream maker.
Once it’s assembled (I had to get the manual out) turn it on and pour in the purée.
After about 30 minutes I had a perfect sorbet. Scoop out and garnish with a little slice of lime or a piece of fresh mint. And enjoy the taste of Spring!
Now that I’ve dusted off the ice cream maker and located the manual I think I’ll be experimenting with more fruit sorbets. They are a lot lower in calories than ice cream or even frozen yogurt.
NOTE: Put your sorbet into a container with a good sealing lid and store it in the freezer. Before serving leave it out for a couple minutes for easier scooping. Also, I had a particularly juicy lime so I saved the rest of the juice in a labeled zip lock snack bag and put it in my freezer.