A few warm days is all I need to get in the mood for Springtime. Any day with sunshine and above 50 degrees is a day to be outdoors and watch the Robins that have just returned home. It’s a sure sign that Spring is just around the corner when the trees begin to bud and my outdoor herbs start to break through the ground. I think of lemons in Springtime with the colors of sunshine. Some fresh squeezed lemonade would be refreshing but what I really wanted was some sorbet. Along with a bag of lemons, I found some bright red strawberries to add to the mix for a Strawberry Lemonade Sorbet. A frozen treat that was not too tart and not too sweet.
Sorbets are really simple to make. You need some sugar and water to make a “simple syrup” along with your fruit of choice. I’ll need enough lemons to make 1 cup of juice, zest of 2 lemons and a 1 lb carton of fresh strawberries. If you prefer a softer sorbet, add a tablespoon of alcohol to the mix, preferably something you wouldn’t mind tasting in the background.
4 – 5 Lemons, enough to squeeze 1 cup of juice
Zest of 2 Lemons
1 (1 lb carton) Fresh Strawberries, stemmed and cut into pieces
2 1/2 cups Water
1 cup Sugar
1 tablespoon Alcohol, such as Vodka or Grand Marnier, optional
In a heavy bottomed non reactive pot add the sugar, water and lemon zest. Stir the pot and bring just to a boil. Remove from heat and let cool.
When the syrup has cooled, add the lemon juice and place into a blender along with the strawberries and alcohol. Puree the mixture until smooth. Pour the contents through a strainer to remove any pulp and seeds. Chill the mixture for 2 hours or overnight.
Pour the contents into an ice cream maker and freeze according to manufacturers instructions.