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Berry Sorbet
You can get strawberries by the buckets right now at the farmers' market. City Roots, the only sustainable farm located within the city limits of Columbia has the most incredible strawberries right now. So sweet and delicious that you may even be able to cut back a bit on the sugar that you use in the recipe. When it gets to be about 95 degrees in South Carolina and the humidity is so thick that you could cut it with a knife, sorbet seems the only dessert light enough to enjoy.
I love sorbet and I have been thinking for a while now that it was time to make my own. I can make my own ice cream so why not sorbet? This recipe is simple and it doesn’t require an ice cream maker, one more piece of machinery to clutter my counter space.
INGREDIENTS
| 1/2 cup | sugar |
| 1/2 cup | water |
| 1 ¼ cups | berries |
PREPARATION:
- In a 2 quart pan, combine sugar and water. Bring to a boil over high heat; boil until mixture is reduced to 1/2 cup (about 5 minutes). It will turn into a sugary syrup. At this stage you can store the syrup in the fridge covered with plastic wrap for later use if you like.
- With a food processor or immersion blender, puree the fruit. You'll need to end up with about one cup of puree. Mix syrup and fruit puree and combine completely. Pour into a 9-inch square metal pan. Cover and freeze until almost firm, about 1 hour.
- Remove from the metal tin and process briefly with a blender or immersion blender but don't overdo this. Place back in the freezer for two hours.
- Before serving, remove from the freezer and let it come to room temperature. This will keep for one month in the freezer.
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