06 Wednesday Jul 2011
After all of the delicious, but heavy strawberry desserts I’ve been making, I decided to lighten things up a bit. This sorbet is perfect for a Summer evening sitting on the back deck. With ingredients like sugar, strawberries, lemons, and vodka what’s not to love?
Strawberry Lemon Sorbet
- 1 lemon, seed and roughly chopped (Rind and all!)
- 2 cups sugar
- 2 pounds strawberries, hulled
- Juice of 1-2 lemons (I used 2 and thought it was perfect)
- 2 teaspoons of vodka (optional)
Place the chopped lemon and sugar in a food processor, pulse until combined. Transfer to a bowl.
Puree the strawberries in a food processor and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense, but should not overpower the strawberries. Add vodka to avoid the sorbet freezing into a solid. Pour the mixture into an ice cream machine and churn until frozen.
Makes 1 1/2 quarts
Source: The Way the Cookie Crumbles, adapted from London River Cafe Cook Book