When I visited my ten year old granddaughter at their home a few weeks ago she said, “Nana would you like to try my Strawberry Sorbet?”
“Yes, of course.” Strawberry is one of my “happy” foods, besides, and I’d probably eat snake if one of my grandkids made it.
Maddy pulled out a glass dish with crimson slushy stuff. We got two spoons and dug in! Delicious! Great strawberry flavor, sweet, but not too sweet and an icy texture. Perfect sorbet. I asked her how she made it.
“Well you start with a simple syrup,” Maddy explained. As if all ten year olds make simple syrup. Or even all grandmothers!
“And I add a squeeze of lemon to brighten the flavor and a dash of salt.” Now she was starting to talk like a true foodie.
She promised to make some for me the next time she came to my house. Lucky for me I didn’t have long to wait.
Alhough I did supervise her with the boiling liquid, she was very comfortable in the kitchen and the result was wonderful.
Ingredients for Strawberry Sorbet1 quart strawberries, cleaned and stemmed
juice from 1/2 of a lemon
dash of salt
1 cup water
1 cup sugar
DirectionsWash and stem berries. Add the lemon and salt.
Put the berries in the food processor or blender.
Pulse until they form a thick mush.
For the simple syrup:
In a small saucepan, pour in the water and sugar.
Heat on medium-high until it reaches a boil.
Boil 5 minutes, stirring continuously. The water will reduce and make the simple syrup.
Add the simple syrup to the blender and mix until incorporated.
Pour into a clean container and put in the freezer.
That’s it! Maddy says you can use any fruit. And you can easily cut the recipe in half or double it!