While I’m big on collecting kitchen tools and gadgets and I’d like to think that I put them all to good use, the one thing I regret not using enough of is my ice cream maker. And every single time that I do use, I end up kicking myself for letting it gather all the dust.
With strawberries aplenty, I churned out some strawberry sorbet. While I’m more of a rich, creamy ice-cream person, I found the sorbet to be refreshing and pleasantly light. Everyone at home licked their bowls clean and made me make them another batch the next day!
With this sorbet, I’m all set to churn out some more ice-creams and sorbets. And like anything else I get obsessed with, I went and searched for some pretty ice-cream scoops. Just look at what I found! Scoops in assorted colours, anadorable pink scoop and a sturdy looking double coloured scoop. I know what I’m going to be dreaming of tonight.
Strawberry Sorbet
1 pound / 450 g. fresh strawberries, rinsed, hulled and pureed
1/4th cup / 50 g. sugar (Indian strawberries are much sweeter, so you might need more sugar)
1/4th cup water
1 tsp vanilla extract (vodka base – vodka keeps the sorbet soft)
- In a small saucepan, make the sugar syrup with 1/4th cup water and 1/4th cup (or more) sugar. Let it cool.
- In a bowl, mix together the pureed strawberries, sugar syrup and the vanilla extract. Stir well.
- Transfer to the freezer bowl of the ice cream maker and follow manufacturer’s instructions. If churning by hand, follow the instructions here.