STRAWBERRY SORBET

Ayayayayay.......at last my generous hubby bought me an ice cream maker! I am sooooo happy, because I want this ice cream maker long long long time ago. Everytime I asked him to buy me one, he always said no to me. But, suddenly after lots of begging, he took me to Frys and bought it for me. Also, after we bought the ice cream maker, we continued to watch Dinner with Schmucks .... yaaayyy what a day!

So, to let him think that it is not a wasting thing to buy me this ice cream maker, I tried to make sorbet. Since this is summer when all the berries are cheap, I chose to make strawberry sorbet. And the sorbet turned so good! I like it.

When I asked my hubby to taste it, his comment was,"make real ice cream next time". hahahaha, yeaaa sorbet is not his fave. He is more to creamy milky ice cream person, but me, I am more to fruity ice cream person.

So, here it is my first homemade sorbet ever.....

Strawberry Sorbet
Yield: 8 servings (1 cup/235ml per serving)

Ingredients:
6 cups (1.5 liter) fresh strawberry
1/4 cup (60 ml) plus 2 tbsps (30 ml) water (Belzy -- use drinking water)
1-1/4 cup (295 ml) simple syrup (recipe below)

Directions:
In a juicer/blender/food processor, mix strawberries and water, blend it until smooth. Pour through fine mesh strainer. To extract as much liquid as possible press down lightly on solids trapped in strainer. Discard solids.
Keep liquid into airtight container/bottle and refrigerate until thoroughly chilled.
Prepare and assemble your ice cream maker (as per manufacture). Combine chilled strawberry juice and chilled simple syrup. Pour mixture into ice cream maker bowl, and do the rest of the steps as per your ice cream maker's manufacture book.
Once the sorbet reaches desired consistency, immediately transfer sorbet into airtight container and freeze at least 2 hours before serving.



Simple Syrup
Yield: 3 cups (710 ml)

Ingredients:
2 cups (475 ml) sugar (Belzy -- I used Splenda)
2 cups (475 ml) drinking water

Directions:
Combine sugar and water in saucepan. Bring to a boil over medium-high heat. Cook and stir until sugar dissolves completely. Transfer to ice bath, stirring until well chilled. Refrigerate until ready to use.