Last Saturday, I picked up Trader Joe’s 4 pound box of Strawberries. A little crazy for two people? Maybe, but I tend to eat as many berries as I can during their short season and they are hitting their peak right now.
I’ve been going through the box all week, but it’s Thursday and I still have a little more than a pound left. I wanted to do something with them before they want bad and I’ve never been a fan of frozen fruit, plus unless you have dry ice they won’t freeze properly.
Just ask Alton Brown.
1lb fresh strawberries, hulled and quartered
3 1/2 oz fresh raspberries
1/2 cup sugar
1 cup water
1/4 cup lemon juice
For the simple syrup: mix the sugar and water in a small saucepan over medium-high heat and bring to a boil. Boil for 2 minutes or until the sugar is completely dissolved. Let cool.
In your blender, or in a large bowl using an immersion blender, mix together the quartered strawberries, raspberries, simple syrup and lemon juice. Blend until completely pureed.
Pour the mixture into your ice cream machine and churn for about 25 minutes (or according to your machines directions). The sorbet will still be soft at this point and will need to be frozen for 3-4 hours or overnight.
Makes 1 quart of sorbet