Sorbet: God’s gift to those who cannot (or chose not) to have dairy.
I have never been a huge fan of ice cream. It’s always made me somewhat sick, thanks to the dairy. So it’s never been a top priority for me. As a result, I’ve generally felt left out in the summer when everyone makes the obligatory trip to get ice cream.
Most times I just have to sit and watch everyone else indulge. Occasionally I’m lucky enough to have one or two (if I’m really lucky) flavors of sorbet to choose from. Which is great if you’re feeling like lemon sorbet.
So I kind of surprised myself when I decided to make my very own batch of sorbet.
I’m not even sure how I stumbled across the Kitchn instructions for making sorbet, or why I was looking for it to begin with. But I found it. And I became obsessed with it. And decided I needed sorbet in my life, PRONTO.
It’s likely that it was divine intervention. That the Big U was looking out for me and saying, this stuff will wash away the stress and make you forget about the trouble that she-who-refuses-everything is causing.
It’s seriously taken the place of wine.
Instead of reaching for a glass at the end of a long day of wrangling a toddler who wants nothing to do with having her diaper changed, sitting in her high chair, eating food, playing with her toys, walking on her own, or pretty much anything else she’s asked, I’ve been reaching for a bowl of sorbet.
My next batch: watermelon sorbet.
The batch after that: muscato sorbet. Because wine PLUS sorbet sounds like the best antidote to whatever ails me.
- 1 cup sugar
- 1 cup water
- 1 lb strawberries hulled and loosely chopped
- 3-4 peaches pits removed and loosely chopped
- 1-2 tbs lemon juice
Make sure to freeze your ice cream maker base prior to starting this recipe! Mine takes at least 24 hours.
Combine the sugar and water in a small saucepan and bring to a boil. Reduce heat to a simmer, stirring gently once or twice, until the sugar is completely dissolved. About 5 minutes.
Remove from heat and allow to cool.
Combine the fruit and 1/2 cup of simple syrup (sugar + water) in a blender, and blend until fruit is completely liquified.
Strain the juice through a fine-mesh strainer or cheesecloth/nutmilk bag to remove the solids and transfer to an appropriately sized bowl.
Test the sugar levels with the egg-float test.
Stir in 1 tbs lemon juice. Taste the sorbet base and add more lemon juice if it tastes too sweet or bland.
Cover the sorbet base and refrigerate until cold, at least 1 hour.
Pour the chilled base into the ice cream machine and churn until the sorbet is the consistency of a thick smoothie; ~ 10-15 minutes.
Transfer the slush to a freezable container and cover.
Place in freezer for at least 4 hours, until the sorbet has hardened.
Let the sorbet soften for a few minutes on the counter, then scoop into serving bowls.