I am an ice cream lover through and through, particularly ice creams of the chocolate and chocolate chip mint varieties. My husband, on the other hand, could go years without ice cream (unless it’s his favorite Irish Cream Chocolate ice cream). But that’s not to say he doesn’t like frosty treats. In fact, he loves slushies and sorbets. So as I was working up a batch of vanilla and peach swirl ice cream during a particularly vicious hot spell, he came wandering into the kitchen looking for something cool to drink. “Whatcha making’?” he asked, as he does every time he finds me elbow-deep in some bowl of something in the kitchen. “Ice cream,” was my response. This led to him inquiring as to the chances that said ice cream might develop into a sorbet, and so it was that I found myself the very next day elbow deep in a batch of sorbet. His flavor of choice? Strawberry Lemon Swirl.
Strawberry Lemon Sorbet
Makes 3 cups of sorbet
What you’ll need:
1 cup water
1 cup granulated sugar
1/2 cup fresh lemon juice
1 tbsp. fresh lemon zest
1 1/2 cup fresh, diced strawberries
1 tbsp. orange juice
Just like the vanilla peach swirl ice cream I made a few weeks back, this recipe will require several hours (by which I mean, like, 10 hours at least) in the freezer before it’s ready, so it’s best prepared one day and enjoyed the next. Again, no ice cream machine needed!
To make your sorbet, start by heating your water and granulated sugar in a medium-sized saucepan. Bring it to a simmer, stirring occasionally until the sugar completely dissolves. Pour your syrup into bowl or glass (I recommend a glass measuring cup for easy measuring later) and chill in the refrigerator until cold. In the meantime, you can puree your diced strawberries with your orange juice until smooth, and then strain them through a sieve to remove any excess pulp.
Since we’re making a swirled sorbet, you’ll need two containers for the first round of freezing (I used two 1-quart containers). In one container, combine your lemon juice, zest, and half of the syrup (approximately 3/4 cup). In the other container, combine your strawberry puree and the rest of the syrup. Cover both and freeze for 4 hours. After 4 hours, remove each from the freezer, blend each separately until smooth and slightly lighter in color (either a blender or an electric hand mixer works well for this) and combine in a 1-quart container in layers. Drag a butter knife through your layers to get a swirl effect. Return your sorbet to the freezer and chill until firm (preferably overnight).
So in the proverbial sorbet vs. ice cream battle, which side are you on? Do you prefer delicious sorbets or indulgent ice creams? Join the conversation in the comments below!
Recipe adapted from Better Homes and Gardens’ Eating Fresh 2014