Sunday, December 23, 2012
1 cup water
1/2 cup sugar
1 pint fresh strawberries
1/2 cup orange juice or apple juice
First, make the simple syrup.
Combine water & sugar in a pan, stir over low heat until sugar dissolves. Bring to a boil & boil gently for 5 minutes stirring only occasionally.
Wash berries and remove the caps and any bruised spots. Wash a few more times to ensure they are free of dirt or insects.
Purée fruit and orange or apple juice in a blender or food processor until almost smooth.
In a medium bowl, combine fruit with cooled syrup.
If you have an ice cream freezer, you can put the purée mixture into that & process using the directions with the machine.
If you do not have an ice cream machine, you can pour the mixture into an 8" baking dish and cover with plastic or foil. Place this on a level surface in the freezer. Stir the mixture with a sturdy fork every 30 minutes or so. This way it will be easier to scoop.
Makes 6-8 servings. Absolutely delicious!
We tripled the recipe as we served it for Shabbat and we had extra for the next day.
If you prefer, other berries can be used. I will try mango next as they are in season. I would also like to attempt Lemon Sorbet soon.