Embarking on the journey of crafting the perfect summertime dessert, behold the Strawberry Lemonade Sorbet recipe. With a mere quartet of uncomplicated ingredients, this delightful creation stands as a testament to simplicity in culinary prowess. Reflecting on the inaugural encounter with a sublime sorbet, the setting was in the realms of Canada during a vacation interlude. Engaging in a rather sophisticated act, the indulgence unfolded straight from the container to the spoon.
Ingredients:
- 2 cups strawberry puree (about 1 lb. of strawberries)
- 3/4 cup freshly squeezed lemon juice
- 1 1/2 cups sugar
- 1 1/2 cups water
Instructions:
1. Make Simple Syrup:
- In a saucepan, combine water and sugar. Stir and bring the mixture to a light boil until the sugar is completely dissolved. Set aside to cool.
2. Prepare Strawberry Puree:
- Wash and hull strawberries. Place them in a blender and puree for 2-3 minutes until smooth. Measure out two cups and transfer it to a bowl
3. Combine Ingredients:
- Juice lemons until you have 3/4 cup. Stir the lemon juice into the strawberry puree. Wash and dry a whole, raw egg. Set it aside. Stir about half of the simple syrup into the strawberry and lemon juice.
4. Check Mixture:
- Gently place the egg in the bowl. Continue stirring in the simple syrup until the egg is floating, and you can see a section about the size of a quarter. Stir gently to avoid cracking the eggshell.
5. Chill:
Cover the bowl of fruit puree and refrigerate until completely chilled.
6. Remove Egg:
- Once chilled, remove the egg from the mixture.
7. Freeze:
- Transfer the chilled mixture to an ice cream maker and churn according to the manufacturer's instructions.
8. Serve or Freeze:
- Serve the sorbet immediately for a softer texture, or transfer it to an airtight container and freeze it for a firmer consistency.
Enjoy your refreshing Strawberry Lemonade Sorbet! 🍓🍋
