Extra Smooth Fluffy Strawberry Sorbet
Rather than using a simple syrup, this recipe calls for an Italian meringue.
Although it is complicated to make, the resulting sorbet is truly special.
The same procedure will work with other fruit purees.
6 tablespoons water
cup sugar
3 egg whites
3 cups strawberries, washed, hulled and pureed
1
tablespoons fresh lemon juice
Combine the water and sugar in a small saucepan. Dissolve the sugar
over medium heat, then continue cooking until the mixture boils and becomes
clear. Use a wet brush to wash down the sides of the pot to dissolve any sugar
crystals. Continue to boil the mixture until it reaches the soft ball stage, 238°F.
If you don’t have a thermometer, test by putting a drop of syrup in cold water.
When the drop forms a solid but soft ball, the syrup is ready.
While you are making the syrup, place the egg whites in a very clean
metal bowl. Beat until they just begin to foam. then slowly pour in the
hot sugar syrup. Take a full minute to add the syrup. Continue beating for
about 10 minutes, or until the bottom of the bowl feels cool to the touch.
Gently fold in the strawberry puree and lemon juice. It is not necessary to
blend thoroughly.
Pour the mixture into the bowl of the machine and freeze about 20 minutes.
Makes about 1 quart.
Cranberry Juice Sorbet
The tart cranberry flavor makes this particularly refreshing.
3 cups plus 6 tablespoons canned or bottled cranberry juice
cup plus 1 tablespoon simple syrup
Mix the cranberry juice and simple syrup together.
Pour the mixture into the bowl of the machine and freeze about 20 minutes.
Makes about 1 quart.
